Bagel is a delicious bread bun, very famous in the USA, originated in Polland and then exported in America by the Jewish communities. The specific feature of the American bagel, often served for brunch, is that it is cooked twice: it is boiled first, baked after. The dough is lightly sweet but bagel are always served with savoury fillings: you can use cheeses, salami or prosciutto. In my opinion, the best are Bagels with salmon and cheese spread!
Ingredients for 10 bagel:
To prepare the dough:
500 g white flour
250-300 ml warm water
10 g salt
20 g sugar
30 g soften butter
½ tbs dry yeast
To prepare the filling:
100 g smoked salmon
150 g ricotta
1 tbs yoghurt
150 g lettuce (iceberg)
Extra Virgin Olive Oil
Mix all the dry ingredients, flour, salt and sugar in a bowl.
Using another bowl, pour the warm water in it, melt the yeast and add the egg.
Whisk with a fork.
Pour the liquid ingredients into the dried, add the butter and mix well. If your dough is too dry, add water.
Mix for at least 10 minutes.
Allow the dough to rest in a greasy bowl, covered with cling paper, for 3 hours.
After that, punch the centre of the dough to make it a little deflate, form a cylinder and divided into 10 parts.
Make balls and use your finger to create a hole in each ball. Enlarge the holes and put the bagels on a tray with baking paper.
Allow them to rise for 30 minutes.
Boil salted water and boil each bagel for 3 minutes each side.
Allow them to cool and transfer on a baking tray.
Brush the yolk and sprinkle the sesame and poppy seeds on them.
Bake for 15 minutes at 200°.
They will be ready when knocking on the base, they sound as empty inside.
Now prepare the filling: mix the ricotta together with the yoghurt and the lemon juice.
Season with chives and black pepper.
Slightly cut the lettuce, wash it and season with oil and a pinch of salt.
Cut the bagel in half and fill with the cheese spread, salmon and lettuce.
Serve and “Buon appetito”!