Description
These Protein Bagels are a wholesome and delicious option packed with protein and made using spelt flour and quark. They are easy to prepare and baked to a golden brown finish, perfect for a healthy breakfast or snack that combines texture and flavor with a nutritious boost.
Ingredients
Scale
Ingredients
- 150 g Dinkelmehl (Type 630) – spelt flour
- 160 g Magerquark (low-fat quark)
- 1 TL Backpulver (teaspoon baking powder)
- 0.5 TL Salz (teaspoon salt)
- Sesam & Mohn (sesame seeds & poppy seeds) for topping
Instructions
- Preheat Oven: Preheat your oven to 180 degrees Celsius using the Umluft (fan) setting to ensure even baking.
- Mix Dough: In a large mixing bowl, combine the low-fat quark, spelt flour, and baking powder. Mix well and adjust the dough consistency by adding a little more flour or quark as needed until the dough is pliable and able to form shapes.
- Shape Bagels: Divide the dough into four equal portions. Roll each portion into a long cylindrical shape, then connect the ends to form a ring with a larger hole in the center to allow room for rising during baking.
- Prepare for Baking: Line a baking sheet with parchment paper and place the formed bagels on it. Sprinkle a generous amount of sesame and poppy seeds on top of each bagel, pressing them lightly into the dough so they adhere during baking.
- Bake Bagels: Bake the bagels in the preheated oven for approximately 15 minutes or until they turn a beautiful golden brown color. Remove from the oven and allow to cool slightly before serving.
Notes
- Adjust the dough consistency carefully; it should be soft but not sticky to handle.
- Use fresh baking powder for best rising effect.
- Feel free to experiment with different toppings like sea salt or mixed seeds.
- Let bagels cool on a wire rack to retain their crisp crust.
- These bagels are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
