Ingredients for 8 pieces520 g light original spelt flour10 g halite salt or Himalayan salt40 g raw cane sugar or sugar substitute. (e.g. erythritol or xylitol)7 g dry yeast or 15 g fresh yeast (organic)300 ml lukewarm water40 g soft butter or 30 ml coconut oil120 g dried organic pineapple from Twiga chopped into small pieces 1 tsp vanilla extract optional 1 tsp lemon zest optional
For the honey bath2 liters of water 3 tbsp honey 1 tbsp baking soda
1 Prepare the dough Dissolve the yeast and sugar in the lukewarm water and leave to stand briefly. Mix the flour and salt. Add the liquid and butter and knead into a smooth dough. Work in the pineapple pieces.
2 Leave the dough to rise Cover and leave to rise for about 60 to 90 minutes.
3 Shape the dough into 8 pieces. Shape into rounds. Either press a hole in the middle or flatten slightly to form a roll. Leave to rest for about 15 minutes.
4 Bring the honey bath water to the boil. Stir in the honey and bicarbonate of soda and reduce the heat. Leave the bagels to soak for 30 to 40 seconds on each side and drain.
5 Bake Preheat the oven to 200 degrees top and bottom heat. Place the bagels on a baking tray. Brush with a little milk or egg, if desired. Bake for about 15 to 18 minutes.
Leave to cool and serve.