for 4 person

Dough

300 g	white flour
1 tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
2 bunch	wild garlic, finely chopped
2 dl	water
1 tbsp	olive oil

Sesame ring

50 g	sesame seeds
a little	water

Wild garlic cream cheese

125 g	cream cheese, plain
½ bunch	wild garlic, finely chopped
1	organic lemon, use grated zest
¼ tsp	salt

How it's done

Dough

Mix the flour and salt in a bowl. Add the yeast, mix. Add the wild garlic, water and oil, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Sesame ring

Empty the sesame seeds into a shallow dish. Quarter the dough, shape into 4 balls on a lightly floured surface, leave to rise again for approx. 20 mins. 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, wild garlic, lemon zest and salt. Cut open the bagels and spread with the wild garlic cream cheese, cover with the top half of the bagel.

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