Description
Delightfully vibrant and wholesome, this Rote Bete Bagel recipe combines the earthy sweetness of roasted beetroot with the classic chewy texture of traditional bagels. Perfect for breakfast or a savory snack, these beetroot bagels offer a unique twist on a beloved baked good, bringing color and nutrition to your table with every bite.
Ingredients
Scale
Dry Ingredients
- 250 grams all-purpose flour
- 6 grams instant yeast
- 5 grams salt
Wet Ingredients
- 100 grams cooked and mashed roasted beetroot
- 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 thoroughly to ensure even distribution of yeast and seasoning.
- Add Wet Ingredients: Incorporate the mashed roasted beetroot, warm water, honey, and olive oil into the dry mixture, mixing until all ingredients begin to form a cohesive dough.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead vigorously until it becomes smooth and elastic, which typically takes around 8-10 minutes.
- First Rise: Place the kneaded dough back into the bowl, cover it with a clean cloth, and let it rise in a warm environment for about 1 hour or until it has doubled in size.
- Shape Bagels: Punch the risen dough down gently and divide it into equal portions. Shape each portion into a round bagel form by creating a hole in the center and stretching it slightly.
- Boil Bagels: Bring a pot of water to a boil and boil each bagel for 2 minutes on each side. This step helps develop the bagels’ characteristic chewy crust.
- Bake Bagels: Preheat the oven to 200°C (392°F). Place the boiled bagels on a baking tray and bake for 20 minutes or until they turn a golden brown color, indicating they are fully cooked inside and have a perfect crust.
Notes
- For enhanced beet flavor, use freshly roasted beetroot instead of canned.
- Boiling the bagels before baking is essential to achieve an authentic chewy texture.
- Optionally, sprinkle sesame seeds, poppy seeds, or coarse salt on top before baking for extra flavor and crunch.
- Ensure water for boiling bagels is vigorously boiling before adding the dough for best results.
- Allow bagels to cool on a wire rack after baking to prevent sogginess.
