Smoked salmon bagel
Ingredients
- 405 g of T55 wheat flour
- 45 g of blond spent grain flour
- 10 g of fresh baker's yeast
- 230 g of water
- 9 g salt
- 28 g of sugar
- 18 g of olive oil
- One egg yolk
- Seeds (sesame, flax, poppy, etc.) for the gilding
For garnish
- 200 g of fresh cheese
- 6 slices of smoked salmon
- A bunch of radishes
- Some dill
Preparation
- Mix all the ingredients and knead for 5 to 10 minutes.
- Divide the dough into 6.
- Form balls, then make a hole in the middle to make the shape of the bagel. This must be wide enough since the dough will swell.
- Lay the bagels on pre-cut parchment paper for each loaf and let rise for about 2 hours in a warm place.
- Boil a large volume of salted water.
- Immerse the bagels with the parchment paper directly in them. Poach 1 minute on one side, flip and leave for another 30 seconds.
- Take them out of the water using a slotted spoon, the parchment paper should come off. Place them on an absorbent paper.
- Using a pastry brush, brown the loaves with egg yolk and add seeds.
- Bake in an oven at 220°C for 15 minutes.
- Cool them on a wire rack.
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