Spinach & Beetroot Bagels
Ingredients
for the spinach bagels
300g/11oz fresh spinach
80ml/⅓ cup water
for the beetroot bagels
1 medium beetroot, peeled and diced
80ml/⅓ cup water
for the pre-ferment:
205g/scant 1½ cups high-gluten (aka very strong) bread flour (i.e. between 14-16% protein)
1.5g/½ tsp instant yeast
130ml water
for the dough:
0.5g/¼ tsp instant yeast
9g/1½ tsp fine salt
4g/1⅓ tsp diastatic malt powder
245g/1¾ cups high-gluten (aka very strong) bread flour
for boiling:
1 tbsp baking soda (aka bicarbonate of soda)
for the topping:
3 tbsp sesame/poppy seeds
Preparation
1
For the instructions, visit: https://www.discoverdelicious.org/food-blog/spinach-beetroot-bagels
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About
Spinach & Beetroot BAGELS! Chewy + malty in taste, vibrant and beautiful to look at! Vegan too.
Yield:
6 bagels
Added:
Monday, May 22, 2017 - 11:16am
