for 4 pieces

Dough

250 g	white flour
¾ tsp	salt
½ tbsp	sugar
¼ cube	yeast (approx. 10 g), crumbled
2 dl	milk
1 tbsp	olive oil

To shape

a little

white flour

Pretzel crust

4 tbsp	sodium bicarbonate
2 litre	water, boiling
¼ tsp	sea salt

Bagels

4 tbsp	sweet mustard
90 g	Bündnerfleisch (Graubünden air-dried meat) in slices
4 slice	raclette cheese

Return to the oven

1 glass

mixed pickles (approx. 230 g), drained

How it's done

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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