(Percentage of daily recommendation)
|Calorie||200 kcal||(10 %)|
|Protein||5 g||(5 %)|
|Fat||3 g||(3 %)|
|Carbohydrates||37 g||(25 %)|
|Sugar added||1 g||(4 %)|
|Roughage||3 g||(10 %)|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.5 mg||(4 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||1.8 mg||(15 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||45 μg||(15 %)|
|Pantothenic acid||0.4 mg||(7 %)|
|Biotin||3.3 μg||(7 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||9 mg||(9 %)|
|Potassium||240 mg||(6 %)|
|Calcium||24 mg||(2 %)|
|Magnesium||16 mg||(5 %)|
|Iron||1.3 mg||(9 %)|
|Iodine||1 μg||(1 %)|
|Zinc||0.7 mg||(9 %)|
|Saturated fatty acids||1.3 g|
|Uric acid||41 mg|
Mix together the flour, yeast and 2 teaspoons of sugar in a mixing bowl.
Cut oranges in half and squeeze. Combine 200 ml (approximately 3/4 cup) each of juice and water and heat in a small pot until lukewarm.
Cut dried apricots into small dice.
Add warm orange juicer mixture, apricots, 10 grams (approximately 2 teaspoons) of butter and the salt to the flour. Knead with dough hook of a hand mixer until smooth.
Cover and let rise in a warm place for about 30 minutes.
Melt remaining butter.
Grease a baking sheet with half of the melted butter.
Divide dough into 12 equal pieces, shape into balls, place on the baking sheet and brush with remaining butter. Cover and let rise again in a warm place for about 30 minutes.
In the center of each dough ball, press a hole with your index finger.
Combine remaining sugar and the baking soda with 1 liter (approximately 1 quart) of water in a large pot and bring to a boil. Cook dough portions in boiling water for no longer than 1 minute.
Remove bagels with a slotted spoon, then drain and place bagels on a parchment-lined baking sheet.
Separate egg. Lightly beat together egg white and 1 teaspoon water and brush over bagels. (Reserve egg yolk for another use.) Sprinkle bagels with amaranth. Fill an oven-proof dish with hot water and place on the bottom of the oven. Bake bagels in preheated oven at 225°C (fan 200°C, gas: mark 3-4) (approximately 425°F) until golden brown, about 20 minutes. Let cool completely before serving or storing.