for 4 person

Dough

2 ½ bunch	wild garlic (approx. 50 g)
300 g	white flour
1 tsp	salt
¼ cube	yeast (approx. 10 g)
2 dl	water
1 tbsp	olive oil

Sesame ring

50 g	sesame seeds

a little

water

Wild garlic cream cheese

125 g	cream cheese
1	organic lemon, use grated zest
¼ tsp	salt

How it's done

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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