Black Currant Bagels
Black currants have long been used to flavor cakes and pastries, thanks to their distinctive, slightly tart aroma. This bagel is a sweet and subtly tangy twist on the traditional recipe, perfect for breakfast or a snack. Black currants are not only delicious but also packed with antioxidants and vitamins. Pre-boiling the bagel in hot honey water ensures the perfect texture, while the black currants add natural sweetness. If you love unique flavor combinations, be sure to try this recipe!
Ingredients for this recipe
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Preparation Steps
1
In a large mixing bowl, combine the flour, yeast, and salt. Make sure the salt doesn't directly contact the yeast, as it can inhibit its activation.
2
Add the honey to the lukewarm water and stir until completely dissolved.
3
Pour the honey water into the flour mixture and start mixing with a wooden spoon or by hand until a sticky dough forms.
4
Knead the dough for 10-15 minutes until it becomes smooth and elastic. Gently incorporate the black currants during kneading, being careful not to crush the berries completely.
5
Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
6
Once the dough has risen, divide it into 8 equal portions and shape them into balls. Flatten each ball, then use your finger to make a hole in the center and shape the bagels.
7
Let the shaped bagels rest for another 15 minutes while you bring a large pot of water to a boil with one tablespoon of honey.
8
Boil the bagels one at a time in the honey water for 30 seconds on each side, then place them on a baking sheet lined with parchment paper.
9
Bake in a preheated oven at 400°F (200°C) for 18-20 minutes, or until golden brown and slightly crispy.
10
Let cool for at least 10 minutes, then serve with butter or sprinkled with extra black currants.
