Malzemeler
480 g whole wheat flour
1 packet dry yeast (10 g)
1 teaspoon honey
1 teaspoon salt
1 tablespoon olive oil
1¾ cups cooked green lentils (240 g)
300 ml water
For Topping
100 ml water
50 ml molasses
About 1 tablespoon toasted sesame seeds per bagel
Tarifler
In a large bowl, mix 450 g of whole wheat flour, yeast, honey, salt, olive oil, and water. Knead well. (The remaining flour will be used on the counter during shaping to prevent sticking.)
Cover the dough with a damp cloth and let it rise for 45–60 minutes depending on room temperature.
After rising, fold and shape the dough into a round.
Gently fold in the cooked and well-drained green lentils evenly. Since the lentils may make the dough sticky, sprinkle with flour as needed.
Divide the dough into 8 equal parts.
Roll each piece into a strip about 50 cm long and finger-thick. To help with shaping, sprinkle flour over the surface.
Taper the ends of each strip, fold in half, twist into a rope, and join the ends to form a ring.
In a wide bowl, mix the molasses and water. Place toasted sesame seeds in another bowl.
Dip each bagel first in the molasses mixture, then coat with sesame seeds.
Place on a parchment-lined baking tray and bake in a preheated oven at 200°C (390°F) for 40–45 minutes until puffed and golden brown.
