Servings: 10 for nuts
Ingredients
- 500 g flour
- 10 g dry yeast
- 300 g lukewarm water
- 1 arb.sh. salt
- 1 egg white for spreading
- for sprinkling your favourite seeds
for cooking
- 2 l water
- 2 arb.sh. Soda
Instructions
- Mix the yeast in half a glass of lukewarm water. Place warm. Wait for it to bubble and live, it may take about 20 minutes. Add all the water used for the yeast to the water in which the yeast is mixed.
- Mix the flour with the salt, pour in the remaining lukewarm water and the water with the yeast.
- Knead well, using a food processor for about 10 minutes. Then cover the dough and place it in a warm place to rise.
- When the dough has risen, divide it into 8 or 10 equal balls. Press a hole in them, enlarge it, and place it on a baking sheet on baking paper. Cover and let rise again.
- While the beetles are rising, prepare the water in which to boil them. Bring 2 litres of water to the boil and add 2 teaspoons of soda.
- Turn the oven to 210℃.
- Place the risen beigels, one or two at a time, in boiling water for a minute or two. Pull them out, add the other two, and so on.
- Once rolled, place the rolls on baking paper, brush with beaten egg white and sprinkle with your favourite seeds. You can use different seeds for individual rolls, or you can make a mixture of seeds.
- Bake for 20-25 minutes until nicely browned.
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