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Spelt rye bagels

Spelt rye bagels

Spelt rye bagels are a super healthy and quick lunch alternative. These fluffy and nutritious bagels can be made ahead of time and frozen. So whenever the need strikes for a fresh bagel, you can grab one out and toast em. They are especially tasty with some pesto, pickled red onions and some cheese.

Spelt rye bagels are a super healthy and quick lunch alternative. These fluffy and nutritious bagels can be made ahead of time and frozen. So whenever the need strikes for a fresh bagel, you can grab one out and toast em. They are especially tasty with some pesto, pickled red onions and cheese.

Homemade is best, especially when France are striking. I don’t know what the big deal is, but all I know it’s getting a bit long now. There have been quite a few protests blocking the shops. So to get some groceries have been a pain and fresh baked goodies have been somewhat of the past this week. Therefore these bagels have been heaven in these colder days.

They are super fluffy and oh so delish especially when toasted. I love a good pesto and the rocket miso pesto I have made lately has been my favorite. Alongside some homemade pea zucchini soup. That is my kind of unforgettable cozy lunch.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Intermediate

Spelt rye bagels

Spelt rye bagels

Ingredients 

  • 150ml cups lukewarm water
  • 1 1/2 tsp yeast
  • 1 tbsp honey
  • 1 1/2 cup Spelt flour (sub with whole wheat) extra for dusting
  • 1/2 cup rye flour
  • 1/2 tsp salt
  • Toasted sesame seeds & Poppy seeds
  • Extra virgin olive oil

Method

  1. Mix together the yeast and the lukewarm water and set aside for 5 minutes or so.
  2. Then add the honey and add the flour into the yeast mixture gradually.
  3. Mix well until a dough ball comes together and place into a well smeared olive oil bowl.
  4. Leave to rise for an hour or overnight.
  5. Divide the dough into two big dough balls or four smaller dough balls, use more flour if needed.
  6. Roll into balls and make a hole in the middle to form the bagels.
  7. Place on a parchment paper lined baking tray and cover with a damp kitchen cloth and leave to rise for another 30 minutes.
  8. Preheat oven to 220 degrees Celcius.
  9. Heat up some water with 1 tbsp honey and then drop the bagels in to boil 30 seconds on each side.
  10. Remove to drain with a slotted spoon, sprinkle over the sesame seeds and poppy seeds.
  11. Bake for 15-20 minutes until golden on top, leave to cool on a cooling rack.

I am keeping this post short and sweet today, all I need is these bagels…Hope you love these quick and healthy bagels, they are sure a big favorite right now!

M*

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