Calories
185 kcal
Protein
5 g
Fat
7 g
Carbohydrates
19 g
In a bowl, mix 11,6 fl. oz. of warm milk and dry yeast. Stir in 2 teaspoons of sugar. Cover the bowl and set aside for 15 minutes.
Once the pre-ferment has bubbled, add the melted butter, one and a half tablespoons of salt, 2 lightly beaten eggs, and a mixture of sifted wheat and rye flour.
Knead the rye dough and put it in a bowl greased with vegetable oil. Cover and let the dough rise for at least an hour until it has doubled in size.
Knead the dough again and divide it into 12 equal pieces. Form a ball from each piece, make a hole in the center, and shape it into a bagel. Put the formed bagels on a baking dish, cover to keep them from drying out while rise, and let them sit in a warm place for half an hour.
While the bagels rise, bring 35.30 fl. oz of water to a boil and add 2 teaspoons of sugar. Boil 1-2 bagels for 1.5 minutes on one side, then flip and boil for the same amount of time on the other side.
Arrange the bagels on a greased baking dish. Brush the surface with lightly beaten egg white, sprinkle with black cumin, oat flakes, and sesame seeds. Bake in a preheated oven at 392°F, then lower the temperature to 356°F and bake for 25 minutes. Depending on your oven, adjust the baking time as necessary. Once the bagels have cooled, fill them with stuff or serve just as they are.
You should use warm, not hot milk when dissolving the yeast. Hot milk can kill the yeast, so the dough will not rise.
You can vary the toppings, such as using poppy seeds or sea salt instead of black cumin, oat flakes, and sesame seeds.
Bon Appetit!
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