Beetroot bagels, also known as Rote Bete Bagel, are a beautiful and nutritious twist on classic bagels. Made with beetroot puree and beet juice, these bagels stand out with their natural pink color, soft interior, and mildly earthy flavor. They are perfect for breakfast, brunch, or creative sandwiches and are especially popular for their visual appeal.
Unlike traditional bagels, beetroot bagels focus more on softness and color rather than a very chewy crust, making them ideal for home baking and everyday enjoyment.
Why Make Beetroot Bagels?
- Naturally colorful without artificial dyes
- Rich in nutrients from beetroot
- Soft, fluffy texture
- Perfect for both sweet and savory toppings
- Great for impressing guests or creating Instagram-worthy food
Ingredients for Beetroot Bagels
For the Dough
- 500 g all-purpose flour
- 20 g fresh yeast (or 7 g instant dry yeast)
- 200 ml beet juice (lukewarm)
- 120 g cooked beetroot, blended into a smooth puree
- 1 teaspoon salt
- 2 tablespoons vegetable oil (rapeseed or sunflower oil)
- 1 teaspoon sugar (optional, to help yeast activation)
For Topping
- 1 egg white (for brushing)
- Black sesame seeds (or regular sesame seeds)
Step-by-Step Instructions
1. Prepare the Beetroot Puree
Wash, peel, and cut fresh beetroot into small cubes. Steam or boil until completely soft. Blend into a smooth puree and allow it to cool completely before use.
2. Activate the Yeast
Place the flour in a large bowl and make a well in the center. Crumble the fresh yeast into the well, add the lukewarm beet juice and sugar, then gently mix and let it rest for about 10 minutes until slightly foamy.
3. Make the Dough
Add the beetroot puree, salt, and oil to the bowl. Mix everything together and knead until you get a smooth, soft dough. If the dough feels too sticky, add a little more flour.
4. First Rise
Cover the dough with a clean towel and let it rise in a warm place for about 60–90 minutes, or until it doubles in size.
5. Shape the Bagels
Divide the dough into 8 equal portions. Roll each portion into a ball. Using your finger or the handle of a wooden spoon, make a hole in the center and gently stretch it to form a bagel shape.
6. Second Rise
Place the shaped bagels on a baking tray lined with parchment paper. Cover lightly and let them rise again for about 20–30 minutes.
7. Brush and Top
Brush each bagel gently with egg white and sprinkle with black sesame seeds for a glossy finish and extra flavor.
8. Bake
Bake in a preheated oven at 180°C (356°F) for 20–25 minutes, until lightly golden and baked through.
Important Tip
These beetroot bagels are not boiled before baking. Skipping the boiling step helps preserve their beautiful pink color, which can fade if exposed to water.
Serving Ideas
- With cream cheese and fresh herbs
- With smoked salmon and avocado
- With hummus or beetroot spread
- As sandwich bagels for breakfast or lunch
Final Thoughts
Beetroot bagels are a delicious way to combine creativity, nutrition, and homemade baking. Their vibrant color, soft texture, and subtle beet flavor make them a standout recipe that’s easy to prepare and enjoyable for all ages. Freshly baked, they look their best and taste even better.