1

Scalded grain: Boil the water, then pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator overnight.

2

For the dough: mix together flour and salt in a bowl, then lightly knead in the scalded grain. Add the rest of the ingredients and briefly knead into a soft, smooth dough. Cover and let rise for 3-4 hours or overnight in a cool place until doubled in size, folding and deflating the dough a few times while it rises.

3

Forming: cut the dough into 12 pieces, then form into balls and briefly let rise. Using the end of a ladle or wooden spoon, make a hole in the middle of a ball, then lift it into the air, spinning it around the ladle or wooden spoon until you have a hole about 6-8cm in diameter. Form the bagel into the desired shape and then place on a lightly floured surface. Cover and let rise for about 15-20 minutes.

4

Bring the water to a boil and add the salt, honey and baking soda. In batches, add the bagels to the liquid and let cook for about 20-30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.

5

Preheat the oven to 230 °C.

6

Brush the bagel with egg white and, if desired, sprinkle with sesame seeds. Bake for about 15-20 minutes in the middle of the oven, reducing the oven temperature to 190 °C. Remove the bagels from the oven and let cool on a cooling rack.

Tips

The bagels can be filled in many ways, e.g. with cream cheese and sprouts; with Brie, nuts and pears; with roast beef, radicchio, and plum chutney; with ricotta, nut butter and berries; or with bananas and chocolate spread.
Pizza bagel: cut the bagel in half, top with pesto, cherry tomatoes, mozzarella and pepper, then bake. Garnish with fresh herbs.
Freeze bagels in portions, they keep for about 3-4 months and can be reheated in a frying pan or toaster in no time.

Source:

IG Dinkel, Judith Gmür-Stalder