Spinach & Beetroot Bagels

Spinach & Beetroot BAGELS! Chewy + malty in taste, vibrant and beautiful to look at! Vegan too.

For the spinach bagels:
300g/11oz fresh spinach
80ml/⅓ cup water
for the beetroot bagels
1 medium beetroot, peeled and diced
80ml/⅓ cup water
for the pre-ferment:
205g/scant 1½ cups high-gluten (aka very strong) bread flour (i.e. between 14-16% protein)
1.5g/½ tsp instant yeast
130ml water

For the dough:
0.5g/¼ tsp instant yeast
9g/1½ tsp fine salt
4g/1⅓ tsp diastatic malt powder
245g/1¾ cups high-gluten (aka very strong) bread flour
for boiling:
1 tbsp baking soda (aka bicarbonate of soda)

For the topping:
3 tbsp sesame/poppy seeds

View the full recipe at Discover Delicious →