Description
These protein-packed bagels are made with wholesome spelt flour and low-fat quark, offering a nutritious and delicious twist on the classic bagel. Perfectly golden and topped with sesame and poppy seeds, they are simple to prepare and great for a healthy breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 150 g Dinkelmehl (Type 630) – spelt flour
- 1 tsp Backpulver (baking powder)
- 0.5 tsp Salz (salt)
Wet Ingredients
- 160 g Magerquark (low-fat quark)
Toppings
- Sesam (sesame seeds)
- Mohn (poppy seeds)
Instructions
- Preheat Oven: Preheat your oven to 180 degrees Celsius using the fan (Umluft) setting to ensure even baking.
- Mix Dough: In a large mixing bowl, combine the low-fat quark, spelt flour, and baking powder. Mix thoroughly, adjusting with additional flour or quark as needed to achieve a dough consistency that is firm enough to shape but slightly moist.
- Shape Bagels: Divide the dough into equal portions. Roll each portion into a long rope-like shape. Then connect the ends by pressing them together to form rings, making sure to leave a larger hole in the middle as the bagels will expand during baking.
- Prepare for Baking: Place the shaped bagels onto a baking sheet lined with parchment paper. Evenly sprinkle sesame and poppy seeds on top, gently pressing them into the dough so they stick during baking.
- Bake: Bake the bagels in the preheated oven for approximately 15 minutes or until they are golden brown on top and cooked through.
Notes
- Adjust flour and quark quantities slightly if the dough feels too sticky or dry to make shaping easier.
- For extra flavor, you can brush the bagels lightly with water or egg wash before sprinkling seeds, though this is optional.
- Bagels are best enjoyed fresh but can be stored in an airtight container for 1-2 days or frozen for longer storage.
- Using spelt flour adds a nutty flavor and a slightly different texture compared to regular wheat flour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: German
