Lye bagels with cream cheese


Total time: 3hr
Preparation Time: 60m

Servings
For 24 piece


Nutritional Information

Contains 178 Kcal, 5g Protein, 20g Carbohydrates, 9g Fat


Ingredients

  • Dough
  • 500 g white flour
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 0.75 tsp salt
  • 3 dl milk
  • 2 tbsp liquid honey
  • 1 egg white, beaten
  • 50 g butter, soft
  • To shape
  • 2 litres water
  • 60 g sodium bicarbonate
  • Rocket cream cheese
  • 40 g rocket, 5g set aside
  • 125 g plain organic cream cheese
  • 0.5 tbsp lemon juice
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • 0.25 cucumber, diced
  • 50 g smoked salmon in slices (organic), torn
  • a little Tasmanian mountain pepper
  • 2 tbsp unsalted, shelled pistachios, roughly chopped
  • Paprika cream cheese
  • 125 g plain organic cream cheese
  • 0.25 tsp salt
  • 1 tbsp sweet paprika
  • 5 g beetroot shoots
  • 1 organic lemon, use grated zest only
  • 1 tbsp dried onions
  • 2 tsp sesame seeds
  • 2 tsp poppy seeds
  • Birchermuesli bagel
  • 100 g frozen berry mixture, thawed, mashed with a fork
  • 125 g plain organic cream cheese
  • 1 red-skinned apple, thinly sliced
  • 1 tsp icing sugar
  • 4 tbsp crispy muesli
  • 30 g milk chocolate, shaved

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Instructions

  • 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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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