High-fibre raspberry-and-broth bagels

Lamb and Mutton SA
6 servings Prep: 1 hr 15 mins, Cooking: 15 mins
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This is as good as broth bread gets. These functional raspberry bagels are high in protein and fiber- the perfect way to start your day!

By Independent Contributor July 19 2023
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Ingredients (11)

430 g cake flour
5 ml salt
5 g dried instant yeast
25 g sugar
100 g raspberries — fresh
180 ml lamb bone broth
5 ml red food colouring — optional
1 large egg
5 ml poppy seeds
5 ml sesame seeds
240 ml Nutella — optional topping
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Sift the flour and salt together. Add the yeast and half of the sugar, with the fresh berries and red food colouring. Add enough broth to mix to a soft dough, knead in a stand mixer for 10 minutes until the dough is smooth and elastic.

Place in a lightly oiled bowl and leave to rise until doubled in size.

Knock down the dough on a lightly floured surface and knead until smooth, then divide in 85g pieces.

Using a bagel mould, shape the dough and allow to rise on a baking tray for 15 minutes.

Bring a pot of water to a boil, add remaining sugar and allow to dissolve. Submerge bagels in boiling water for 30 seconds, then drain on paper towel.

Place on a greased tray, brush with lightly beaten egg white and sprinkle with seeds.

Bake for 15 minutes on 220°C, then allow to cool. Serve with filling of your choice.

Supplied by Lamb and Mutton SA and supported by the Red Meat Industry of SA – Recipe by Melissa Cliff, photo by Christo Harvey.

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