Squash and Sesame Seed Bagels
Nutritional values
(Percentage of daily recommendation)
| Calorie | 186 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 221 mg | (6 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 250 grams Pumpkin (such as Muscat pumpkin)
- 350 grams Pastry flour
- ½ cube fresh Yeast (21 grams) (approximately 3/4 ounce)
- ½ tsp sugar
- 2 Tbsps vegetable oil
- 1 tsp salt
- 150 grams Yogurt (0.1% fat)
- Pastry flour (for dusting)
- 1 egg white
- 2 Tbsps Sesame seeds
Preparation steps
Coarsely chop the squash and steam for about 25 minutes, until soft. Let the steam evaporate, press through a potato ricer and let cool. Place the flour in a bowl, make a well in the center, crumble in the yeast and sugar and mix with 2-3 tablespoons lukewarm water. Cover and let rise for about 15 minutes in a warm place. Knead until smooth then mix in the squash purée, oil, salt and yogurt and knead until the dough pulls away from the sides of the bowl, adding more warm water as necessary. Cover and let rise for another 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
On a floured work surface, cut the dough into 10 large portions and roll each into a 15 cm (approximately 6-inch) long strand. Form into rings, cook in boiling salted water for 1 minute, turning once, then remove, drain and place on a baking sheet lined with parchment paper. Brush with beaten egg white and sprinkle with sesame seeds. Bake until golden brown, about 30 minutes. Remove and let cool.
