100 g of Molino Rossetto whole wheat flour
200 g of Molino Rossetto organic 00 flour
3 g of Molino Rossetto brewer’s yeast
100 g of warm water
70 g of milk
30 g of salted butter
4 g of salt
1 tablespoon of brown sugar
1 teaspoon of honey
Baking soda
Molino Rossetto pumpkin, sesame and poppy seeds


In the stand mixer add flour, sugar and brewer’s yeast. Add warm water and milk and start to knead, add honey, butter and salt. Put the dough in a bowl, cover with clingfilm and let it rise until it doubled in size.

Form the dough into 9 balls and give them the form of a donut. Lay the donuts down the baking tray and let them rise for half an hour. Bring to the boil a pot with water and baking soda and cook the bagels for 20 seconds for side.

Meanwhile preheat the oven to 180°C. Paint the bagels with milk and dust them with seeds. Bake for 20-25 minutes.

Recipe by Aria of Aria in cucina.

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