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
To shape
Pretzel crust
Bagels
Return to the oven
How it's done
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Dough
Mix the flour, salt and sugar in a bowl. Add the yeast, mix. Pour in the milk and oil, mix. Knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
On a lightly floured surface, divide the dough into 4 equal portions, shape into balls. Lightly flour the handle of a wooden spoon and make a hole in the centre. Allow the dough rings to form around the spoon handle until the opening measures approx. 6 cm in diameter. Place the bagels on a baking tray lined with baking paper.
Pretzel crust
Add the bicarbonate of soda to the boiling water. Reduce the heat. Using a slotted spoon, place the bagels in the simmering soda water one at a time, cook for approx. 15 secs. on each side. Remove, place on the baking paper, flatten a little, sprinkle with fleur de sel.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove, leave the bagels to cool on a rack.
Bagels
Cut the bagels in half crosswise, spread mustard over the cut surfaces. Cover the bottom half of the bagels with the Graubünden air-dried meat and cheese, place on the baking tray alongside the bagel tops.
Return to the oven
Approx. 10 mins. on the top shelf of the oven. Remove, add the pickles to the bagels, then cover with the bagel tops.
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