recipes
Home-made filled bagels
Ingredients
For the bagels
- 550g bread flour
- 10g instant yeast
- 4 tbsp sugar
- 1 tsp salt
- Warm water (approx 300ml)
- 1 egg, beaten
For the toppings
- Grated Parmesan cheese, sesame seeds, poppy seeds, onion flakes
For the fillings
- Roasted chicken breast
- 1 tsp curry powder
- 2 tbsp Greek yogurt (Mevgal)
- ½ tsp paprika
- 2 pineapple rings
- 1 tbsp raisins
- Fresh coriander
- Or
- Smoked salmon slices
- Greek yogurt (Mevgal)
- 100g feta cheese
- 1 finely chopped onion
- 1 tbsp chopped capers
- Roman lettuce
- 2 tomatoes
Method
Knead the flour, yeast, 2 spoons sugar and salt in a food processor with the warm water until a soft and elastic dough is obtained. Transfer the dough into a lightly oiled bowl, cover and allow the dough to double in bulk. Turn out the dough onto a lightly floured surface and divide into 10 pieces. Roll the dough pieces into 15cm long cigar shapes and mould into rings. Allow the bagels to rest for another 10 minutes. Meanwhile bring to the boil a pot of water together with the remaining sugar. Drop the bagels a few at a time in the water, they should sink but then rise again, turn after 30 seconds. Remove the bagels from the water onto a clean kitchen towel, pat dry. Put the bagels onto a baking sheet, brush with beaten egg and sprinkle with the toppings. Bake in a hot oven until brown and shiny, flip and bake again.
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