Description
These protein-rich bagels combine wholesome spelled flour with creamy low-fat quark, offering a delicious and healthy alternative to traditional bagels. Topped with sesame and poppy seeds, they are perfect for a nutritious breakfast or snack, providing a good balance of protein and carbs with a soft, satisfying texture.
Ingredients
Scale
Ingredients
- 150 g Dinkelmehl (spelled flour, Type 630)
- 160 g Magerquark (low-fat quark)
- 1 teaspoon Backpulver (baking powder)
- 0.5 teaspoon Salz (salt)
- Sesam & Mohn (sesame and poppy seeds for topping)
Instructions
- Preheat the oven: Preheat your oven to 180 degrees Celsius using the fan (Umluft) setting to ensure even baking of your protein bagels.
- Prepare the dough: In a large mixing bowl, combine the low-fat quark, spelled flour, baking powder, and salt. Mix well and adjust by adding more flour or quark if necessary until you achieve a smooth, malleable dough suitable for shaping.
- Shape the bagels: Divide the dough into equal portions. Roll each portion into a long rope, then connect the ends to form a ring shape. Make sure to leave a relatively large hole in the center as the dough will rise and expand during baking.
- Add toppings: Place the formed bagels on a baking sheet lined with parchment paper. Sprinkle sesame and poppy seeds generously over the top, gently pressing them into the dough to ensure they stick during baking.
- Bake: Bake the bagels in the preheated oven for approximately 15 minutes until the surface turns golden brown and the bagels are cooked through. Remove from oven and allow to cool slightly before serving.
Notes
- You can adjust the dough consistency by adding more spelled flour if too sticky or more quark if too dry.
- Use parchment paper to prevent sticking and ensure easy cleanup.
- Feel free to experiment with different toppings such as sunflower seeds or sesame seeds only.
- For a softer crust, cover the bagels with a damp towel after baking until cooled.
- Make sure to leave a larger hole when shaping bagels, as they will expand during baking.
