- 0.5 tsp. salt
- 1 egg yolk, thinned
- 0.5 tbsp. sugar
- saltwater, boiling
- 1 egg white
- 1 tsp. poppy seed
- 0.25 cube yeast (approx. 10 g), crumbled
- 20 g cress
- 1 tsp. coarse salt
- 250 g hard wheat flour
- 30 g butter, cut into pieces, soft
- 1.2 dl milk, lukewarm
- 125 g cream cheese with horseradish (e.g. Cantadou)
- 120 g organic smoked salmon in slices
- 10 radish, cut into thin slices
Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg white, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hour until double in size.
Shaping: Shape the dough into a roll, cut into 12 pieces and shape into balls. Make a hole in the middle of each ball with your finger. Allow the dough rings to form around your finger until the opening measures approx. 3 cm across. Place the dough rings on an oven tray lined with baking paper, cover and leave to rise for approx. 15 mins.
Place 3 bagels at a time in just-boiling, salted water for approx. 15 seconds. Remove with a slotted spoon, drain thoroughly and return to the baking paper. Coat the bagels with egg, sprinkle with poppy seeds and salt.
Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, cool on a cooling rack.
Halve the bagels crossways and coat with Cantadou. Distribute the salmon, radish and cress in the bagels.
- Mini Bites / Finger Food
- 2h 20 Preparation/cooking time: ca. 50m + Allow to rise: ca. 75m + Bake: ca. 15m
- Servings For 12 pieces
- Nutrition 145 Kcal