BOILED INTEGRAL BAGELS (GJEVRECI)

Something different after all that food we ate for the holidays. If you want  to give yourself a rest from the white flour, then, this is a recipe for you. I always keep different flours at home and combine them differently. I usually make small buns or a whole bread, but this time I made bagels. Be aware that these types of flour are pretty much different than the one you're used to. The dough is different and harder and that's normal.


Ingredients:
  •     200 g integral rye flour
  •     150 g integral barley flour
  •     100 g of buckwheat flour
  •     3 tablespoons of ground flax seeds
  •     3 tablespoons ground chia seeds
  •     50 g melted butter
  •     1 teaspoon baking powder
  •     150 g of sour milk
  •     150 ml of mineral sparkling water water
  •     1 tsp salt
For boiling:
  • 1 l of water
  • 1 tablespoon honey (if you're on chrono diet, substitute honey with 1 tsp of baking soda)

Preparation:
  1. Mix the flour, add the baking powder and the minced seeds.
  2. Then add the melted butter, sour milk and gradually add the water. Mix with a spoon.
  3. Transfer the dough to a floured surface and knead it nicely, add more mineral water if necessary. You should get a non-stick dough that will not have softness like white flour dough.
  4. Divide it into 8 parts. From each part, form a longitudinal shape and then ring it in a circular shape. Glue the ends with water.

  5. Boil the water with the honey (or soda) and while the water is boiling, immerse bagels and left for about half a minute each.
  6. Take out bagels with a spoon with holes and dip into sesame seeds or other seeds, I dipped  them in sunflower and chia seeds.
  7. Arrange on a baking pan with baking paper and bake at 200 C degrees for half an hour.

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