Homemade bagels with spinach are perfect for lunch and delicious for dinner. A freshly baked bagel with a yummy filling is always great! I made these bagels with spinach in the dough, which gives the dough a nice color. Bagels are easy to bake and they’re a slightly different version of rolls/breads, as you boil bagels first and then bake them in the oven. That’s how bagels get their nice roundness. Fill your bagels with whatever you like. Try, for example, bagels alá club sandwich with a filling of curry dressing, chicken and bacon or with salmon, cream cheese, red onion, capers and tomato. Have fun!
Hjemmebagte bagels med spinat
IngredientsHomemade bagels (makes 8)
Put the spinach and the lukewarm water in a large bowl and blend the spinach with the water with a hand blender or pour it into a blender. Stir the yeast into the water. Mix the flour, salt and sugar together and then add it to the bowl. Stir well to a sticky dough. Sprinkle some flour on the kitchen counter and knead the dough well until smooth and even. Return the dough to the bowl and cover with a damp dish towel. Allow the dough to rise for 1 hour at room temperature.
Then divide the dough into 8 equal pieces and roll them into round rolls. Allow the bagels to rise for another 30 minutes under a dish towel. Using your finger, make a hole in the middle of each roll and run the roll around your finger to form a large hole.
Heat the oven to 175 C convection.
Heat a large, preferably wide, saucepan of water. The water should boil a little. Boil the bagels in the water for 1 minute on each side. Place the bagels on a baking sheet lined with baking paper and brush each bagel with the egg wash and sprinkle with sesame seeds and/or pumpkin seeds. Bake the bagels for about 25 minutes until golden. Let them cool on a wire rack.
To serve, slice the bagels in half and toast on both sides. Fill your bagels with whatever filling you like. Cut them down the middle and serve. Enjoy!