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- Lye bagels with cream cheese
Lye bagels with cream cheese
Nutrition facts per serving:
- Energy in kcal about 178
- Fat about 9g
- Carbohydrates about 20g
- Protein about 5g
This is needed
This is needed
for 24 piece
Dough
- 0.75 tsp salt
- 3 dl milk
- 50 g butter, soft
- 1 egg white, beaten
- 0.25 cube yeast (approx. 10 g), crumbled
- 500 g white flour
- 2 tbsp liquid honey
To shape
- 60 g sodium bicarbonate
- 2 litres water
Rocket cream cheese
- 40 g rocket, 5g set aside
- 2 tbsp olive oil
- 0.5 tbsp lemon juice
- 125 g plain organic cream cheese
- 0.25 tsp salt
- 0.25 cucumber, diced
- a little Tasmanian pepper
- 2 tbsp unsalted, shelled pistachios, roughly chopped
- 50 g smoked salmon in slices, torn
Paprika cream cheese
- 125 g plain organic cream cheese
- 1 tbsp sweet paprika
- 1 organic lemon, use grated zest only
- 0.25 tsp salt
- 5 g beetroot shoots
- 1 tbsp dried onions
- 2 tsp poppy seed
- 2 tsp sesame seeds
Birchermuesli bagel
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- 125 g plain organic cream cheese
- 100 g frozen berry mixture, thawed, mashed with a fork
- 1 tsp icing sugar
- 1 red-skinned apple, thinly sliced
- 30 g milk chocolate, shaved
- 4 tbsp crispy muesli
And that's how it's done
And that's how it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the milk and all the other ingredients up to and including the butter, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Shape the dough into a roll, cut into 12 pieces and shape into balls. Lightly flour the handle of a wooden spoon and make a hole in the centre of each. Allow the dough rings to form around the spoon handle until the opening measures approx. 4 cm in diameter. Place the bagels on a baking tray lined with baking paper, cover and leave to rise for approx. 15 mins. Bring the water and sodium bicarbonate to the boil, allow 3 bagels at a time to infuse for approx. 12 secs. in just-boiling water. Remove with a slotted spoon, drain thoroughly and return to the baking paper.
To bake
Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove the bagels from the oven, allow to cool on a rack, cut open.
Rocket cream cheese
Puree the rocket with the oil, stir in the cream cheese and lemon juice, season with salt. Spread onto 8 bagel halves. Put the cucumber and pepper onto 4 bagel halves. Place the salmon, pistachios and rocket on the other 4 bagel halves.
Paprika cream cheese
Mix the cream cheese and paprika, season with salt. Spread onto 8 bagel halves. Put the beetroot shoots and lemon zest onto 4 bagel halves. Scatter the onions, poppy seeds and sesame seeds over the other 4 bagel halves.
Birchermuesli bagel
Combine the cream cheese, berries and icing sugar. Spread over 8 bagel halves. Put the apple and crispy muesli onto 4 bagel halves. Place the chocolate on the other 4 bagel halves.
