Small dedication to Cédric, who dares to say that all my recipes are not “fashion”. He finds that bagels are trendy. Well, here's! I say it loud and clear, criticism of this blog will result in a recipe, punishment is not able to taste ;-)
You should plan ahead to make the bagels; but with the cream cheese and smoked salmon (bagels&lox), c'est divine! I had prepared a light coleslaw (la version mayonnaise m'écœure) to go after New York theme. The friends of my brother loved it.
Based on a recipe by Auntie Joe to which I added a little sugar because I like them sweet
Prep: 5 + 10 + 10 + 10mins
Resting time: 5 + 90 + 5 + 15mins
Serves 12 small bagels (or 8 large)
- 500gr plain flour
- 1 tsp salt
- 1 packet of yeast
- 50g sugar
- 250ml of warm water
- 2 tablespoons melted butter
- 1 egg
- 1 tablespoon milk
- poppy seeds or sesame seeds for topping
Pour flour, yeast, sugar and salt in bowl of mixer. Mix by pouring the melted butter and warm water gradually until it forms a ball. The batter should be flexible & malleable. Set aside 5 minutes.
Knead dough 10 minutes on a floured work surface (c’est long, but it can test the strength of his arm after 6 months of sport hall, lol). The dough should be smooth and elastic. Return it to the bowl and cover with a cloth.
Preheat the oven to the lowest temperature and then turn it off (it gives an ideal temperature to raise the dough). Put the bowl covered with the towel in the oven which is turned off and let rise 1h30 until the dough has doubled in size.
Mash the dough with your fist and place it on a floured work surface. Divide it into 12 equal portions and shape into round balls. Cover the dough balls with a dry cloth and let stand 5 mins.
Flatten the balls slightly with your fingertips. Make a hole in each ball to give it the shape of a ring. Turn the dough around the finger to enlarge the hole enough because it will shrink during cooking.
Place the bagels – well spaced – on the floured work surface and let stand 15 minutes. Preheat oven to 200 °
Boil a large quantity of water in large saucepan, y dive bagels 2 by 2 and poach 30 seconds on each side. Drain thoroughly and place them well apart on a baking sheet lined with parchment paper.
Beat the egg with a tablespoon of milk. Brush the tops of bagels and sprinkle with topping choice: sesame or poppy.
Bake (one sheet at a time) halfway up to 200 ° for 20 minutes, bagels should be golden brown. Remove from the oven and let cool.
Bagels&lox (my favorites)
- 1 bagel
- cream cheese as desired (Philadelphia for the purists, but also works with the St Môret)
- 1/2 slice smoked salmon
- chives, capers, onions, lemon…
Open the bagel in length (the grill for lovers). Spread the base of the bagel with cream cheese. Add chives, capers and onions according to their preferences. Top with smoked salmon, put a few drops of lemon. Close the bagel.
Serve with coleslaw.
Serves 4 people
- 250 gr white cabbage
- 3 tbsp cottage cheese 0%
- 1 tablespoon wine vinegar
- 2 teaspoon sugar
- 2 tsp mustard
- juice of 1 / 2 lemon
- 2 pinches of salt
Chop the white cabbage.
Prepare the sauce by mixing all ingredients. Pour sauce over shredded cabbage and mix well.
Chill at least an hour to fully soak the cabbage.