Bagels with Beetroot Spread and Sprouts

Source: https://www.gefu.com/rcp_recipe/bagels-with-beetroot-spread-and-sprouts

Ingredients

1	TL	Dry yeast
390	ml	Water
3	EL	Sugar
1	EL	Sugar beet syrup
500	g	Flour
	EL	Salt
2	EL	Sugar beet syrup for water
		Seeds for sprinkling
		Oil
		For the beetroot spread:
25	g	Onion
1	Stück	Garlic clove
230		Precooked beetroot
2	TL	Creamy horseradish
175	g	Cream cheese
		Salt and Pepper
		In addition:
		Walnuts
		Sprouts
		Baking sheet
		Parchment paper
		Large cooking pot
		Kitchen utensils from GEFU:
		Measuring cup METI
		Wire cooling rack ARIO
		Sprouting jar BIVITA
		SPEEDWING
		Salt and pepper mill set X-PLOSION
		Garlic press GARLICO
		Kitchen Scale SCORE
		Mezzaluna (herb chopper) VIAVO

For the Bagels:

Dissolve dry yeast in water (you can do this in the METI measuring cup).
Pour water into a large mixing bowl (such as MESCO) along with the dissolved yeast (make sure to include all of it). Add sugar, 1 tbsp of sugar beet syrup, flour, and salt. Knead the mixture with a dough hook in a stand mixer for 10 minutes until it forms a smooth dough. Alternatively, you can knead by hand.
Shape the dough into a ball and place it in an oiled bowl. Cover and let it rise for 2 hours.
Divide the dough into 8 portions. Shape each portion into a small ball and place them on a baking sheet lined with parchment paper. Cover and let them rest for 10 minutes.
Using your thumb and the handle of a wooden spoon, poke a hole in the center of each ball and stretch it a few centimeters to create the typical bagel shape.
In a large pot, bring water and 2 tbsp of sugar beet syrup to a boil. Then reduce the heat to a gentle simmer.
Place 2-3 bagels at a time in the simmering water and let them cook for about 45 seconds, turning them once. Use a slotted spoon to remove them from the water and let them drain on a wire rack.
Meanwhile, preheat the oven to 220°C (428°F) with both top and bottom heat. Optionally, place a heatproof dish with water in the oven for added moisture.
Place the bagels on a baking sheet lined with parchment paper and sprinkle them with your choice of seeds.
Bake for about 20 minutes, then transfer to a wire rack to cool.

For the Beetroot Spread:

Start by using the SPEEDWING® to finely chop the onion.
Add the garlic using a garlic press (GARLICO) and the beetroot chunks. Use the SPEEDWING® to finely chop the mixture (it's really fun!).
Add the horseradish, cream cheese, salt, and pepper. Continue chopping with the SPEEDWING®. You may need to scrape the ingredients from the sides of the container with a spoon. Taste and adjust the seasoning as desired.
The spread is ready when everything is well mixed and it creates a delicious taste when tasted.

To Serve:

Chop a handful of walnuts with a mezzaluna or knife.
Slice the bagels in half and spread the beetroot mixture on each half. Top with the chopped walnuts and sprouts. Enjoy your Bagels with Beetroot Spread and Sprouts! © Von Januar bis Dezember - Foodblog