We’ve always loved experimenting with fresh twists on timeless favorites, and our beet bagel recipe is no exception. This colorful creation infuses the classic chewy bagel with the earthy sweetness of beets, turning a simple breakfast into a vibrant delight. Originating from our kitchen experiments, it’s a nod to healthy eating without sacrificing flavor.
Beets not only add a stunning purple hue but also pack in nutrients like antioxidants and vitamins, making this recipe a smart choice for wellness enthusiasts. Whether you’re hosting brunch or prepping a quick snack, we’ll guide you through creating bagels that’ll impress your taste buds and elevate your table.
Ingredients
In our beet bagel recipe, we gather fresh, nutrient-rich ingredients that blend the earthy sweetness of beets with classic bagel elements for a vibrant, wholesome treat. Below, we list the ingredients in the order they are used, with prep specifics noted for accuracy and ease.
- Beets: 2 medium-sized (about 1 pound), roasted and pureed to infuse the dough with natural color and antioxidants, making these bagels a standout choice for health-conscious eaters.
- Warm water: 1 ½ cups, used first to activate the yeast and ensure a smooth dough texture.
- Active dry yeast: 2 ¼ teaspoons, dissolved in the warm water for optimal rising and a chewy bagel consistency.
- All-purpose flour: 4 cups, added next to form the base of the dough, providing structure and a tender crumb.
- Salt: 2 teaspoons, incorporated during mixing to enhance the flavors and balance the beets’ sweetness.
- Granulated sugar: 2 tablespoons, mixed in to feed the yeast and add a subtle hint of caramel-like depth.
- Olive oil: 2 tablespoons, brushed on later for shaping and baking to achieve a golden, crispy exterior.
- Sesame seeds or poppy seeds: 2 tablespoons (optional), sprinkled on top before baking for added crunch and visual appeal, elevating the bagel’s sensory experience.
Equipment Needed
To prepare our vibrant beet bagel recipe, we need a few essential tools that ensure smooth preparation and perfect results. Building on our ingredient list, let’s equip ourselves with the right items for mixing, shaping, boiling, and baking these nutritious, earthy-sweet bagels.
Here is a comprehensive list of the equipment required:
- Oven: A standard oven preheated to 425°F (218°C) is crucial for baking the bagels to achieve a golden, crispy exterior while locking in the beets’ natural antioxidants and vibrant color.
- Large Mixing Bowl: We use this to combine the beet bagel dough ingredients, allowing for easy kneading and rising of the yeast-activated mixture.
- Measuring Cups and Spoons: Accurate measurements are key for our recipe’s success—use a set of cups for liquids like warm water and spoons for dry items like salt and sugar to maintain the dough’s perfect balance.
- Food Processor or Blender: Essential for pureeing the roasted beets, this tool helps create a smooth, colorful puree that infuses our beet bagel with its signature hue and nutrients.
- Large Pot: For boiling the shaped bagels, a deep pot ensures even cooking and that signature chewy texture we love in homemade bagels.
- Baking Sheet: Line this with parchment paper to prevent sticking and promote even baking, resulting in bagels with a delightful, crunchy crust.
- Parchment Paper or Silicone Mat: This non-stick surface keeps our beet bagel dough from adhering to the baking sheet, making cleanup effortless.
- Slotted Spoon or Spider Strainer: We rely on this for safely removing boiled bagels from the pot, minimizing excess water for better texture.
- Cooling Rack: After baking, this allows the bagels to cool evenly, preserving their fresh, earthy flavor and preventing sogginess.
- Kitchen Scale (Optional): For precise weighing of ingredients like flour, this tool can enhance accuracy if we’re aiming for consistent results in our beet bagel batches.
With these tools at hand, we’re set to move forward seamlessly in our recipe process.
Instructions
Now that we have gathered our fresh ingredients and essential equipment, let’s guide you through crafting these nutritious beet bagels with confidence and ease. We ensure each step is straightforward for a delicious, vibrant result.
Prepare the Beets
First, preheat your oven to 400°F to roast the beets, which infuses them with earthy sweetness and provides natural antioxidants. Wash 2 medium beets thoroughly under cold water to remove any dirt, then trim the ends and wrap each in aluminum foil. Place them on a baking sheet and roast for 45-60 minutes until tender when pierced with a fork. Once cooled, peel the skins off using your hands or a knife for safety, then transfer the beets to a food processor or blender. Puree them until smooth, yielding about 1 cup of beet puree—this step is crucial for adding vibrant color and moisture to our dough.
Mix the Dough
In a large mixing bowl, combine 1 cup warm water (around 110°F) with 1 packet (2 1/4 teaspoons) active dry yeast and 1 tablespoon granulated sugar to activate the yeast effectively. Stir gently and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is alive and ready. Add 1 cup of the prepared beet puree, 2 teaspoons salt, and 2 tablespoons olive oil, then gradually incorporate 4 cups all-purpose flour one cup at a time, mixing with a spoon or your hands until a sticky dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until it’s smooth and elastic, ensuring our bagels achieve the perfect structure and flavor.
Proof the Dough
Transfer the kneaded dough to a lightly oiled large bowl, turning it once to coat all sides with oil to prevent drying. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot—such as near a turned-off oven—for about 1-1.5 hours, or until the dough doubles in size. We recommend checking it periodically; a well-proofed dough is key for the light, airy texture that makes our beet bagels stand out, incorporating the nutritional benefits of beets seamlessly.
Shape and Boil
Once proofed, punch down the dough gently to release air bubbles, then divide it into 8 equal portions using a knife or bench scraper for precision—each piece should weigh about 100-120 grams if you’re using a kitchen scale. Roll each portion into a ball, then use your thumb to poke a hole through the center and shape it into a bagel form, ensuring the hole is about 1-2 inches wide to maintain shape during boiling. Bring a large pot of water to a rolling boil, and if desired, add 1 tablespoon of sugar for extra sheen. Boil the bagels 2 at a time for 1-2 minutes per side, flipping with a slotted spoon, then remove and drain on a baking sheet lined with parchment paper—sprinkle with optional sesame or poppy seeds while still wet for added crunch.
Bake the Bagels
Preheat your oven to 425°F and line a baking sheet with parchment paper for even baking. Arrange the boiled bagels on the sheet, spacing them about 2 inches apart to allow for expansion. Bake for 20-25 minutes, rotating the sheet halfway through, until the bagels turn golden brown and sound hollow when tapped on the bottom. Let them cool on a wire rack for at least 10 minutes before serving, locking in the earthy sweetness and antioxidants from the beets for a wholesome treat.
Make-Ahead Instructions
To make our beet bagel recipe even more convenient, we recommend preparing certain steps in advance. This allows us to save time on busy mornings while preserving the vibrant color, earthy sweetness, and nutritional benefits of the beets. Below, we outline the key make-ahead options with specific steps for optimal results.
Preparing Beet Puree Ahead
We can roast and puree the beets up to 3 days in advance to infuse their antioxidants and natural sweetness into the dough without last-minute hassle. Here’s how:
- Roast the beets: Preheat your oven to 400°F (200°C). Wash and trim 2 medium beets, wrap them in foil, and roast for 45-60 minutes until fork-tender. Let them cool, then peel and puree in a food processor until smooth. This step ensures the beets’ vivid purple hue and vitamins are ready to enhance the dough.
- Store properly: Transfer the puree to an airtight container and refrigerate. It will maintain its fresh flavor and moisture for up to 3 days.
Making Dough in Advance
The dough for our beet bagels can be prepared and proofed ahead, giving the yeast time to develop that perfect chewy texture while we focus on other tasks.
- Mix and proof the dough: Follow our earlier instructions to combine the activated yeast, beet puree, flour, salt, sugar, and olive oil into a dough. After kneading, place it in a greased bowl, cover with plastic wrap, and let it proof in the refrigerator for up to 24 hours. Slow proofing in the fridge enhances the dough’s flavor and structure, making the bagels even more irresistible.
- Shape and second proof: If you’re planning further ahead, shape the bagels after the initial proof, then arrange them on a parchment-lined baking sheet. Cover and refrigerate for up to 12 hours. This step allows the bagels to develop their signature density without over-proofing.
Boiling and Baking Ahead
For ultimate convenience, we can boil and bake the bagels in advance, then store them for quick enjoyment.
- Boil and bake as directed: Once shaped, boil the bagels in a large pot of simmering water for 1-2 minutes per side, as per our recipe steps. Bake until golden brown, then cool completely on a rack.
- Storage options: After baking, let the bagels cool fully before storing. Use the table below for storage guidelines based on duration:
| Storage Method | Duration | Instructions | Notes |
|---|---|---|---|
| Room Temperature | Up to 2 days | Place in a paper bag or bread box. | Keeps the bagels crisp and fresh. |
| Refrigerator | Up to 5 days | Wrap individually in plastic wrap. | Maintains moisture; reheat before eating. |
| Freezer | Up to 3 months | Wrap in foil, then place in a freezer bag. | Thaw at room temperature and reheat in a 350°F oven for 5-10 minutes to restore texture. |
By following these make-ahead strategies, we ensure our beet bagels remain a nutritious, eye-catching treat that’s easy to incorporate into any routine.
Conclusion
We’re thrilled you’ve explored our beet bagel recipe with us
It’s a simple way to add vibrant color and nutrients to your routine
Give it a try and you’ll discover how beets transform a classic treat
We can’t wait to hear about your delicious creations!
Frequently Asked Questions
What is a beet bagel?
A beet bagel is a creative twist on the classic bagel, incorporating pureed beets for a vibrant color, earthy sweetness, and added nutrition. This recipe combines beets with traditional ingredients like flour and yeast, resulting in a colorful breakfast option that’s perfect for brunch or snacks, while boosting your intake of antioxidants and vitamins.
What are the health benefits of beet bagels?
Beet bagels offer the nutritional perks of beets, including high levels of antioxidants, vitamins, and minerals that support heart health and reduce inflammation. They’re a tasty way to add more veggies to your diet, providing fiber for digestion and natural sweetness without overloading on refined sugars, making them ideal for wellness-focused eaters.
What ingredients are needed for beet bagels?
Key ingredients include roasted and pureed beets for color and nutrients, warm water, active dry yeast, all-purpose flour, salt, granulated sugar, and olive oil. Optional additions like sesame or poppy seeds add crunch. This simple list ensures a nutritious, flavorful dough that’s easy to prepare at home.
What equipment is required to make beet bagels?
You’ll need a preheated oven, large mixing bowl, measuring cups and spoons, food processor or blender for beets, large pot for boiling, baking sheet with parchment paper, slotted spoon, and cooling rack. A kitchen scale is optional for precision, helping you achieve perfect results with minimal hassle.
How do you make beet bagels?
Start by roasting and pureeing beets, then mix with yeast, water, flour, salt, sugar, and oil to form dough. Let it proof, shape into bagels, boil briefly, and bake until golden. The process takes about 2 hours total, yielding chewy, nutritious bagels with an earthy twist that’s simple for home cooks.
Can you make beet bagels ahead of time?
Yes, prepare beet puree up to 3 days in advance or proof dough in the fridge for up to 24 hours for better flavor. You can also boil and bake bagels ahead, then store them at room temperature for 2 days, in the fridge for a week, or freeze for up to 3 months, making it convenient for busy schedules.