Ingredients
- 250 g spelt flour, Type 630
- 175 ml milk
- 21 g fresh yeast
- 1 ½ tbsp. cane sugar
- 1 tsp. baking soda
- 1 small egg
- white sesame seeds
- 10 g fresh dill
- 1 tbsp. mustard
- 250 g cream cheese (40% fat)
- 1 small bunch of radishes
- ½ cucumber
- 250 g smoked salmon
- ½ lemon
- Salt and freshly ground black pepper
Instructions
1. Sift the flour into a bowl and make a hollow in the middle.
2. Heat the milk until lukewarm. Add the yeast and ½ tbsp. cane sugar, stir to dissolve and pour into the hollow. Cover and let sit for 15 minutes.
3. Then stir the mixture and add a tsp. of salt. Knead with your hands or a food processor for a good 5 minutes. Cover the bowl and let the dough rise in a warm place for 1 hour.
4. Knead the dough again, divide into 6-8 portions, shape into balls, flatten and then poke a hole in the middle with your finger to create the typical bagel shape. Cover and let rest for another 15 minutes.
5. Preheat the oven to 200 °C. Fill a large pan with 2 litres of water, add 1 tablespoon of cane sugar and the baking soda and bring to a boil. Dunk the bagels in the simmering water for 30 seconds at a time, in batches of 2-3.
6. Remove each bagel with a slotted spoon, drain and place on a tray covered with baking paper. Prepare an egg wash, brush the bagels with it and sprinkle with sesame seeds as desired.
7. Bake for 20 minutes on the middle rack of the oven until golden brown. Allow to cool completely on a wire rack.
8. Wash the dill and pat dry. Remove stalks, finely chop and mix into the cream cheese with the mustard, salt and plenty of pepper. Cut the radishes and cucumber into thin slices.
9. Toast the bagels, then smear the herb cream cheese on one half, top with smoked salmon, garnish with radish and cucumber slices and season with fresh lemon zest and freshly ground pepper.
