Sport climbing, bouldering or via ferrata: the bagle should not be missing from your rucksack

Make it yourself and know what's in it.

Bread is our favorite in the morning and of course the perfect companion for a day on the rock.

There's almost nothing better than sitting down with friends after climbing and enjoying a snack together. It has to be said at this point: We love the Bagle. It is our all-rounder and can be wonderfully combined with sweet or sour foods, but also tastes good on its own and goes with almost anything. And everyone likes it - guaranteed.

Here is our favorite Bagle recipe and, of course, 3 spread ideas to try out.

 

Tip: Wholesome breads help you stay fit for longer. However, to prevent them from being heavy on the digestive tract, they should be baked or toasted again.

 

Bagle: 150 g spelt flour type 1050 350 g wheat flour type 450 15 g sugar ½ cube yeast 1 tbsp butter 200 ml water sesame seeds

Step 1:

Knead a dough from all the ingredients except the sesame seeds (using the dough chopper of a mixer or food processor). Leave to rise for 15 minutes.

Step 2:

Divide the dough into 8 portions and shape each portion into a long roll and twist into a ring. Press the ends of the dough firmly together.

Step 3:

Dip the rings briefly in a bowl filled with water and place on a plate sprinkled with sesame seeds. Place on a baking tray lined with baking paper with the "sesame side" facing upwards - cover with a clean tea towel. Leave to rest for another 15 minutes.

Step 4:

Bake in the preheated oven for 13-15 min at 200°C top/bottom heat.

Sweet curd cheese spread 250 g curd cheese 150 ml yoghurt 1 tbsp honey or 2 tbsp jam Stir curd cheese with yoghurt until smooth, sweeten with honey or jam.

Spicy hummus - chickpea paste 50 g chickpeas 1/2 onion and 1 tbsp olive oil 10 g tahina paste (paste made from sesame seeds) 1 tsp lemon juice 1/2 clove garlic salt and pepper

Step 1:
 

Soak the chickpeas overnight in plenty of water, strain and simmer for about 1.5 to 2 hours (adding water if necessary).

Step 2:
 

Finely chop the onion and sauté in a little oil.

Step 3:
 

Puree the soft boiled chickpeas with the cooking water and onions.

Step 4:

Add the tahina paste, season with salt and pepper, 1 teaspoon of lemon juice and 1/2 clove of garlic and leave to cool.

Have fun trying it out for yourself...