Ingredients
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
Sesame ring
Wild garlic cream cheese
How it's done
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Dough
Finely chop the wild garlic, set aside 10 g. Mix the flour and salt in a bowl. Crumble the yeast, mix in. Add the water and oil with the wild garlic, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Sesame ring
Quarter the dough, shape into 4 balls on a lightly floured surface, leave to rise again for 20 mins.
Empty the sesame seeds into a shallow dish. Make a hole in the dough balls, pull from the inside out to make a ring measuring approx. 10 cm in diameter.
Brush the dough rings with a little water, toss them in the sesame seeds, place on a baking tray lined with baking paper.
Bake
Approx. 25 mins. in the centre of an oven preheated to 220 °C. Remove, leave the bagels to cool on a rack.
Wild garlic cream cheese
Mix the cream cheese, lemon zest and salt with the reserved wild garlic. Cut open the bagels and spread with the wild garlic cream cheese, cover with the top half of the bagel.
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