for 20 pieces

Dough

500 g	white flour
½ tbsp	salt
¼ cube	yeast (approx. 10 g, crumbled
3 dl	carrot juice
1	egg white, beaten
1 tbsp	liquid honey
40 g	butter, soft

To shape

	salted water, boiling
1	egg yolk, thinned with 1 tbsp. milk
3 tbsp	poppy seeds or sesame or sunflower seeds

Topping

200 g	cream cheese
100 g	peanut butter
100 g	smoked salmon in slices
1 bunch	radish, thinly sliced
½	cucumber, thinly sliced
1	avocado, cut into strips
30 g	cress
½ bunch	dill
250 g	strawberries, quartered
1	banana, thinly sliced
2	kiwis, thinly sliced
2 tbsp	unsalted, shelled pistachios, coarsely chopped
2 tbsp	chocolate sprinkles

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Combine the carrot juice with 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

Place the dough on a lightly floured surface, do not knead any more, shape into a roll. Divide the dough into 20 portions and shape them into balls. Make a hole in the middle of each with a lightly floured wooden spoon handle. Allow the dough rings to form around the handle until an opening approx. 4 cm in diameter is created. Place the bagels on a baking tray lined with baking paper, cover and leave to rise for approx. 15 mins. Cook approx. 3 bagels at a time in just-boiling salted water for approx. 12 seconds. Remove with a slotted spoon, drain thoroughly and return to the baking paper. Coat bagels with a little egg yolk, poppy seeds, sesame or sunflower seeds.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool on a cooling rack.

Topping

Cut the bagels in half crosswise, spread with cream cheese or peanut butter. Top bagels with the remaining ingredients as desired.

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