German Oatmeal Bagels
10 servings
120 minutes
German-style oatmeal bagels are aromatic pastries with a crispy crust and soft, slightly sweet crumb. They combine the traditions of German cuisine with the health benefits of oatmeal. Their origin is linked to European traditions of yeast dough preparation, where a special boiling technique before baking gives the product its characteristic flavor and density. The oatmeal gives the bagels a light nutty note, while the topping of grain flakes adds texture. They pair wonderfully with butter, jams, or cheese and are suitable for breakfast or a cozy tea time. Their health benefits make them an excellent choice for those who appreciate taste and nutrition in one product.
1
Mix the oatmeal with flour, starch, and a teaspoon of salt.
- Rolled oats: 250 g
- Wheat flour: 150 g
- Cornstarch: 50 g
- Salt: 4 teaspoons
2
Dissolve fresh yeast and sugar in 300 ml of warm water (not above 40 degrees). Then add the egg, flour mixture, and knead a smooth dough.
- Water: 3.3 l
- Fresh yeast: 40 g
- Brown sugar: 4 teaspoons
- Chicken egg: 1 piece
3
Cover the bowl with dough with a lid and place it in a warm place for about an hour. Then divide the dough into ten parts and form balls from them. Make a hole in the center of each ball with your finger to make them resemble bagels.
4
Bring 3 liters of water with 3 teaspoons of salt to a boil, carefully place the bagels in the water, flip them after a minute and leave for another minute, then place them on kitchen towels to dry briefly. Then transfer them to a baking sheet lined with parchment paper.
- Water: 3.3 l
- Salt: 4 teaspoons
5
Whisk the egg yolk and brush it on top of the bagels. Then sprinkle with whole grain oat flakes.
- Egg yolk: 1 piece
- Oat flakes with bran: 50 g
6
Bake bagels for about 20-25 minutes at 180 degrees in convection mode.
