Squash and Sesame Seed Bagels

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Squash and Sesame Seed Bagels
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Health Score:
6,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 55 min.
Ready in

Ingredients

for
10
Ingredients
250 grams Pumpkin (such as Muscat pumpkin)
350 grams Pastry flour
½ cube fresh Yeast (21 grams) (approximately 3/4 ounce)
½ teaspoon sugar
2 tablespoons vegetable oil
1 teaspoon salt
150 grams Yogurt (0.1% fat)
Pastry flour (for dusting)
1 egg white
2 tablespoons Sesame seeds
How healthy are the main ingredients?
PumpkinSesame seedssugarsalt

Preparation steps

1.

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.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

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.