Pumpkin seed bagel

Recipe by: Magimix

★ ★ ★ ★ ★ ☆ 3 ratings

Preparation : 25 min

Cooking : 25 min

Total time : 1 h 50

Rest : 1 h

Equipment

Stove Baking brush Baking paper

4 bagels

1 sachet baker's dry yeast (5 g)

345 g of plain flour

2 tsp of sugar

30 g of black treacle

1.5 tsp of salt

1 egg white

20 g of pumpkin seeds

0.5 L of water

50 g of bicarbonate of soda

1 tsp of salt

Associated products

COOK EXPERT

RECIPE STEPS

Add 190ml water and the yeast into the metal bowl and run the programme.

1 sachet baker's dry yeast (5 g)

Expert | 02:30 / 3 / 37°C

Add the remaining ingredients, in the order that they are listed, and run the programme.

345 g of plain flour
2 tsp of sugar
30 g of black treacle
1.5 tsp of salt

Bread/Brioche | 02:00 / 5 /

The programme will stop after one minute. Press Auto to finish the programme.

Place the dough into a deep dish. Cover with a damp cloth and leave to rest for 1 hour 45 minutes at room temperature and away from draughts. Option: leave the mixture in the metal bowl and set to EXPERT programme 1 hour 45 minutes / speed 0 / 35°C.

Divide the dough into 4 pieces and form balls. Make a hole in the center of each ball and spread the hole with your fingers.

Place the bagels on a baking tray lined with baking paper. Cover with a dry cloth and leave them to rest for 1 hour at room temperature and away from draughts.

Preheat your oven to 220°C. Bring 0.5L water to a boil in a saucepan then add the baking soda and salt.

0.5 L of water
50 g of bicarbonate of soda
1 tsp of salt

Poach the bagels, one at a time, by dipping them into the saucepan. Remove the bagels as soon as they rise to the surface of the poaching liquid and place them onto the baking tray as you go.

Brush them with a lightly beaten egg white and then sprinkle over the pumpkin seeds. Bake for 15-20 minutes. If needed, turn the bagels over for the last 5 minutes of baking.

20 g of pumpkin seeds

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