Spinach & Beetroot Bagels
By: Michael Kitson
Published: Monday, May 22, 2017 - 11:16am

Ingredients




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

Preparation

1 For the instructions, visit: https://www.discoverdelicious.org/food-blog/spinach-beetroot-bagels

About

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