Description
This vibrant Rote Bete Bagel recipe combines the earthy sweetness of roasted beetroot with classic bagel dough, resulting in beautifully colored, soft, and chewy bagels. Perfect for breakfast or a snack, these bagels offer a unique twist with natural ingredients and a delightful texture achieved through boiling and baking.
Ingredients
Scale
Dough Ingredients
- 250 grams all-purpose flour
- 100 grams cooked and mashed roasted beetroot
- 6 grams instant yeast
- 5 grams salt
- 150 ml warm water
- 1 tablespoon honey
- 1 tablespoon olive oil
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, instant yeast, and salt evenly to ensure proper distribution of leavening and flavor.
- Add Wet Ingredients and Beetroot: Incorporate the mashed roasted beetroot, warm water, honey, and olive oil into the dry ingredients, mixing thoroughly to form a sticky dough.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead it until the dough becomes smooth, elastic, and no longer sticky, about 8-10 minutes.
- First Rise: Place the dough back into a clean bowl, cover it with a damp cloth or plastic wrap, and allow it to rise in a warm place for 1 hour, or until it doubles in size.
- Shape Bagels: Punch down the risen dough to release air, divide it into 8 equal portions, and shape each portion into a round ball. Poke a hole through the center of each ball to form the traditional bagel shape.
- Boil Bagels: Bring a large pot of water to a gentle boil, then carefully drop the shaped bagels into the water. Boil each side for 2 minutes to set the crust and achieve the classic chewy texture.
- Bake Bagels: Preheat the oven to 200°C (392°F). Place the boiled bagels on a baking sheet lined with parchment paper, then bake for 20 minutes or until they turn golden brown and have a firm crust. Remove from oven and cool before serving.
Notes
- Boiling the bagels before baking is essential for that characteristic chewiness and glossy crust.
- You can add toppings like sesame seeds, poppy seeds, or everything bagel seasoning before baking for extra flavor and texture.
- Ensure the beetroot is cooled and well-mashed for even incorporation in the dough.
- The dough should be kneaded sufficiently to develop gluten, which gives the bagels their signature bite.
- Store baked bagels in an airtight container for up to 2 days or freeze for longer storage.
