Lye bagels with cream cheese

Lye bagels with cream cheese

Total: 3 hr | Active: 1 hr
Nutritional value / piece: 178 kcal
, Fat: 9 g
, Carbohydrate: 20 g
, Protein: 5 g

Ingredients

24 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Dough

500g white flour
¾tsp salt
¼cube yeast (approx. 10 g), crumbled
3dl milk
1 egg white, beaten
2tbsp liquid honey
50g butter, soft

To shape

2litres water
60g sodium bicarbonate

Rocket cream cheese

40g rocket, 5g set aside
2tbsp olive oil
125g plain organic cream cheese
½tbsp lemon juice
¼tsp salt
¼ cucumber, diced
a little Tasmanian mountain pepper
50g smoked salmon in slices (organic), torn
2tbsp unsalted, shelled pistachios, roughly chopped

Paprika cream cheese

125g plain organic cream cheese
1tbsp sweet paprika
¼tsp salt
5g beetroot shoots
1 organic lemon, use grated zest only
1tbsp dried onion
2tsp poppy seeds
2tsp sesame seeds

Birchermuesli bagel

125g plain organic cream cheese
100g frozen berry mixture, thawed, mashed with a fork
1tsp icing sugar
1 red-skinned apple, thinly sliced
4tbsp crispy muesli
30g milk chocolate, shaved
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How it's done

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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