Beet Bagels
Beet bagels - Maximum color on your plate! Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Whether it's juice, crystals or powder, the antioxidants it contains and the nitrate from Beet can lower blood pressure. In addition, the secondary plant substance betaine strengthens the heart and slows down inflammation.
If you like, you can also make carrot bagels from the beet bagels: To do this, simply replace the beet juice with the same amount of carrot juice and replace the beet crystals with 1 tsp of turmeric powder. By the way, if you ever have leftover bagels, you can freeze them well and then briefly bake them up on the toaster after defrosting.
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 298 mg | (7 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- ½ cube Yeast (or 2 tsp dry)
- 1 Tbsp Raw cane sugar
- 1 egg
- 7 ozs Beet juice
- 2 Tbsps Canola oil
- 2 tsps salt
- peppers
- 1 ½ Tbsps Beet crystals or beet powder
- 10 ¾ ozs Bread flour
- 6 ozs Whole wheat flour
- 2 Tbsps black sesame
Kitchen utensils
Preparation steps
Crumble yeast into a small bowl. Sprinkle raw cane sugar and let rise for 10 minutes until yeast is liquid. Separate egg. Add egg yolk with juice, oil, salt, pepper, beet crystals to yeast and mix. Mix flours, add little by little, work into a homogeneous dough and let rise covered for about 1 hour.
Knead dough again and divide into 7 portions, form them into balls, flatten slightly, press a hole in the center with your fingers and widen it. Cover the bagels and let them rise for another 30 minutes.
Bring water to a boil in a saucepan. Cook bagels one after the other for about 45 seconds, drain and place on a baking tray lined with baking paper. Brush bagels with egg white, sprinkle with sesame seeds and bake in a preheated oven at 180 °C / 350 ˚F for about 20 minutes. Enjoy bagels warm or cold.
