If you love bread that’s bursting with color and flavor, you are going to adore this recipe. Beetroot Bagels (Rote Bete Bagel): A Vibrant and Healthy Homemade Bread Recipe transforms the humble bagel into a stunning, rosy delight that’s as nourishing as it is beautiful. The natural sweetness and earthy tones of beetroot meld perfectly with a chewy, satisfying crumb, creating a bread experience that’s both playful and wholesome. Making these at home is incredibly rewarding—you get to watch your dough rise with that gorgeous pink hue, then savor bagels that bring a fresh twist to your breakfasts, brunches, or snack time!
Ingredients You’ll Need
Though the final product feels a little fancy, the actual ingredients for your beetroot bagels are wonderfully simple and straightforward. Each component plays a key role in building the texture, flavor, and that jewel-like color that makes these bagels so special.
- Bread flour: This gives the bagels their signature chewy texture and sturdy structure.
- Sugar: Helps activate the yeast and adds a touch of sweetness.
- Salt: Balances flavor and strengthens the dough.
- Instant yeast: The hardworking ingredient that makes the dough rise beautifully.
- Warm water: The perfect temperature wakes the yeast and hydrates the flour.
- Cooked beetroot, puréed: The star of the show—adds vibrant color and natural sweetness.
- Vegetable oil: Keeps the bagels moist and tender.
- Baking soda: For boiling, helping form that classic chewy crust.
- Optional toppings: Sesame seeds, poppy seeds, sunflower seeds, or everything bagel seasoning to add crunch and flavor.
How to Make Beetroot Bagels (Rote Bete Bagel): A Vibrant and Healthy Homemade Bread Recipe
Step 1: Activate the yeast
Begin by mixing the warm water and sugar in a small bowl, then sprinkle the yeast on top. Let it rest for about 5 to 10 minutes until it becomes foamy and bubbly. This step is a clear sign that your yeast is alive and ready, ensuring your bagels will rise beautifully.
Step 2: Combine dry ingredients and beetroot puree
In a large bowl or stand mixer, mix the bread flour with salt. To this, add the puréed beetroot and vegetable oil, followed by your activated yeast mixture. Stir until the ingredients come together into a shaggy dough, full of energy from the vibrant beetroot.
Step 3: Knead the dough
Knead vigorously by hand for about 8 to 10 minutes, or for 5 to 6 minutes with a stand mixer fitted with a dough hook. You’re aiming for a smooth, elastic dough that feels soft but not too sticky. Add a little more flour if necessary. The color at this point is a beautiful, deep pink that promises deliciousness ahead.
Step 4: First rise
Shape your dough into a ball, place it in a lightly oiled bowl, and cover it. Set it somewhere warm and let it rise until doubled in size—this usually takes about 1 hour. As it rises, watch the dough puff up, becoming light and airy.
Step 5: Shape your bagels
After punching down the risen dough, divide it into eight equal portions. Shape each piece into a smooth ball, then poke a hole through the center and gently stretch to form the classic bagel ring. Cover the shaped bagels and let them rest for 10 to 15 minutes to relax the gluten before boiling.
Step 6: Boil the bagels
Preheat your oven to 425°F (220°C). Meanwhile, bring a large pot of water to a boil and add baking soda. Boil the bagels two or three at a time for 30 seconds on each side. This step creates that characteristic chewy crust and shiny exterior you love in a bagel.
Step 7: Bake to perfection
Remove bagels with a slotted spoon and place them on a parchment-lined baking sheet. Sprinkle with your choice of seeds or seasoning if desired. Bake for 20 to 22 minutes until they turn lightly golden and look absolutely irresistible. Let cool on a wire rack before slicing, so the crumb finishes setting perfectly.
How to Serve Beetroot Bagels (Rote Bete Bagel): A Vibrant and Healthy Homemade Bread Recipe
Garnishes
There’s something joyful about biting into a warm bagel topped with crunchy seeds. Sesame and poppy seeds are classic choices, but sunflower seeds add a delightful nuttiness, while everything bagel seasoning brings a savory mix of flavors. These toppings not only add texture but also complement the mild earthiness of the beetroot.
Side Dishes
Beetroot bagels pair wonderfully with creamy spreads like thick cream cheese or smooth hummus. Fresh veggies, smoked salmon, or sliced avocado make excellent companions, turning your bagel into a colorful, wholesome meal. For a light lunch, try a side salad or warm soup—both balance the bagel’s density beautifully.
Creative Ways to Present
Feeling adventurous? Use these vibrant bagels for sandwiches filled with roasted vegetables and tangy goat cheese or layer them with eggs and greens for a gourmet breakfast sandwich. They also look fantastic simply sliced and toasted, highlighting that stunning pink swirl inside as a conversation starter on any brunch table.
Make Ahead and Storage
Storing Leftovers
Your beetroot bagels will stay fresh for up to three days stored in an airtight container at room temperature. Make sure they cool completely before storing so they don’t become soggy, preserving their chewy, satisfying crumb.
Freezing
For longer storage, freeze your bagels in a resealable freezer bag. To avoid sticking, freeze them individually or place parchment paper between them. They’ll maintain their wonderful texture and color, ready to brighten your meals weeks later.
Reheating
To bring frozen or leftover beetroot bagels back to life, toast them directly from frozen or warm them in the oven at 350°F (175°C) for about 10 minutes. The aroma of warming beetroot-infused bread is simply irresistible.
FAQs
Can I use raw beetroot instead of cooked for this recipe?
It’s best to use cooked beetroot purée for both texture and color consistency. Raw beetroot can add excess moisture and might affect how the dough comes together.
Can I substitute bread flour with all-purpose flour?
You can, but bread flour’s higher protein content helps create a chewier bagel. Using all-purpose flour might result in a softer, less chewy texture.
Is this recipe suitable for vegans?
Absolutely! The recipe contains no animal products. Just choose a vegan-friendly oil, and your beetroot bagels are fully vegan.
How long do I need to boil the bagels?
Boiling each bagel for 30 seconds on each side ensures that chewy outer crust. Do not boil longer or they might become too dense.
Can I make smaller or larger bagels?
Yes! Just adjust the size accordingly and keep an eye on the baking time—a larger bagel may need a few extra minutes, while smaller ones will bake faster.
Final Thoughts
If you want a bread that adds a splash of color, a touch of healthfulness, and a lot of deliciousness to your table, then you must try the Beetroot Bagels (Rote Bete Bagel): A Vibrant and Healthy Homemade Bread Recipe. Once you make them, you’ll never look at plain bagels the same way again. They’re fun to make, wonderful to eat, and always a crowd-pleaser. So grab your ingredients and get ready to transform your bread baking routine with a joyful burst of beetroot pink!
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Beetroot Bagels (Rote Bete Bagel): A Vibrant and Healthy Homemade Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 8 bagels
- Category: Breakfast, Bread
- Method: Boiling and Baking
- Cuisine: American, European
- Diet: Vegetarian
Description
Beetroot Bagels are vibrant, homemade breads that combine the natural sweetness and earthy flavor of beetroot with the classic chewiness of traditional bagels. These colorful bagels are boiled and baked to perfection, making them an irresistible treat for breakfast or any time of day. They are healthy, visually appealing, and perfect when topped with cream cheese or your favorite spread.
Ingredients
For the Dough
- 3 1/2 cups bread flour (plus more for kneading)
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons instant yeast (1 packet)
- 3/4 cup warm water
- 3/4 cup cooked beetroot, puréed
- 1 tablespoon vegetable oil
For Boiling
- 8 cups water
- 1 tablespoon baking soda
Optional Toppings
- Sesame seeds
- Poppy seeds
- Sunflower seeds
- Everything bagel seasoning
Instructions
- Activate Yeast: In a small bowl, combine warm water and sugar. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy to activate the yeast and ensure good rise.
- Make Dough: In a large mixing bowl or stand mixer, combine bread flour and salt. Add puréed beetroot, vegetable oil, and the activated yeast mixture. Mix until a shaggy dough forms, then knead by hand for 8–10 minutes or in the stand mixer for 5–6 minutes until smooth and elastic. Add extra flour if dough feels too sticky.
- First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean cloth and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape Bagels: Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a smooth ball, then create a hole in the center with your finger and gently stretch to form classic bagel shapes. Cover and let them rest for 10–15 minutes to relax the dough.
- Preheat Oven and Prepare Boiling Water: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add baking soda to the water, which helps develop the bagels’ chewy crust.
- Boil Bagels: Gently boil 2–3 bagels at a time for 30 seconds on each side. Carefully remove them with a slotted spoon and place them on a parchment-lined baking sheet.
- Add Toppings: If desired, sprinkle your bagels with sesame seeds, poppy seeds, sunflower seeds, or everything bagel seasoning for extra flavor and texture.
- Bake Bagels: Bake in the preheated oven for 20–22 minutes or until the bagels turn lightly golden and are cooked through.
- Cool and Serve: Transfer the bagels to a wire rack to cool completely before slicing and serving. Enjoy them fresh or toasted with your favorite spread.
Notes
- Beetroot adds natural vibrant color and a mild earthy sweetness to the bagels.
- These bagels taste delicious toasted and spread with cream cheese or hummus.
- Store bagels in an airtight container at room temperature for up to 3 days or freeze for longer storage.
