Dukan Bagels

Delicious pastries according to the rules of Dukan diet (from the 2nd phase onwards). I found the recipe on the Internet but as I immediately copied it, I forgot the source. I have to admit they are not like the original bagels. To me they are very similar to pure cornbread - thick structure and crispy crust. From this amount, 3 pieces of medium-sized pastry fall out.

Preparation steps

In a ceramic bowl, mix the bran, milk powder, yeast, yogurt, salt, sweetener. Add 1-2 tablespoons of warm water. Mix by hand or mixer for 15-20 minutes. I kneaded with a mixer for about 5 minutes, I couldn't take it anymore because the dough is soft.
Cover the dish with transparent cellophane and leave to rise for 1 hour. The dough will not rise as much as standard bread.
Now divide the dough into 3 parts and shape into 3 balls. Flatten them a bit and drill a hole in the middle with a cooker. Leave to rest in a warm place for 5 minutes. Meanwhile, preheat the oven to 200 degrees.
Boil in a cooking pot for approx. 2 liters of water, 1 teaspoon of baking powder, salt and sweetener. Put bagels in boiling water. Cook until they float to the surface. Transfer the cooked bagels to a baking sheet covered with baking paper. Bake for 20-25 minutes at 200 degrees. .
* NOTE I used maize meal in the recipe, ie corn flour, although in the original, according to Dukan, there is maize starch, ie cornflour, ie Gustin - corn starch.

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