Scandinavian bagels with cardamom
12 servings
210 minutes
Scandinavian bagels with cardamom immerse you in the cozy atmosphere of Norwegian homes, where the aroma of fresh baking fills the air. These bagels, with their delicate spicy flavor, originate from northern baking traditions where cardamom symbolizes warmth and hospitality. Their golden crust is crispy, while inside is a soft, slightly sweet crumb with exquisite notes of Eastern spice. This bread perfectly complements a cup of hot coffee on a cold morning or makes a wonderful addition to creamy butter and jam for breakfast. With their airy texture and complex flavor, they are suitable for both everyday moments and festive gatherings. Each bite carries northern charm, tradition, and homely comfort.
1
Roast the cardamom pods in a dry, heated pan over medium heat, shaking for 1-2 minutes. Then open them, remove the seeds, and grind in a mortar (finely). You should have about 1.5 teaspoons.
- Cardamom pods: 12 pieces
2
Dissolve the yeast in 1/2 cup of warm water with a pinch of sugar, stir, and let it sit until foam appears for 5-10 minutes. Melt the butter and let it cool slightly.
- Dry yeast: 2 tablespoons
- Brown sugar: 0.7 glass
- Butter: 50 g
3
Sift 2 cups of flour with salt into a large bowl, add bran and cardamom, mix, and make a mound of flour with a well in the center. In another bowl, beat the eggs with warm cream. Pour in the yeast, mix. Add the egg-cream mixture, mix. Add the butter, mix.
- Wheat flour: 3 glasss
- Sea salt: 1 teaspoon
- Bran: to taste
- Cardamom pods: 12 pieces
- Chicken egg: 2 pieces
- Cream 20% fat: 200 ml
4
Gradually add the remaining flour while kneading. Knead until homogeneous. Transfer the dough to a floured work surface and knead vigorously for 10 minutes until elastic. Place the dough in a clean bowl, sprinkle with flour, cover with a towel, and set in a warm place for 2 hours.
- Wheat flour: 3 glasss
5
Knead the risen dough, place it on a floured surface, and divide it into 20 equal parts. Stretch each part and roll it into a sausage 8-10 cm long, connect and pinch the ends to form a bagel. Line the baking trays with oiled parchment. Arrange the bagels 3-4 cm apart. Cover with slightly damp towels and let rise for 30-40 minutes.
- Wheat flour: 3 glasss
- Butter: 50 g
6
Brush the risen bagels with whipped cream egg and bake in a preheated oven at 180 degrees until golden brown, about 20 minutes.
- Chicken egg: 2 pieces
- Cream 20% fat: 200 ml
