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@bettybossi.ch

Dough

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

To shape

2 litres water
60 g sodium bicarbonate

Rocket cream cheese

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

Paprika cream cheese

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

Birchermuesli bagel

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

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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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