For the bagel dough:
750 gr T55 wheat flour
1 sachet dehydrated baker's yeast
4 cc of salt
380 ml warm water
2.5 tbsp malt syrup or molasses or brown sugar
30 ml sunflower or grape seed oil
For the poaching liquid
3 l water
1 tablespoon potato or corn starch
1 tablespoon molasses or brown sugar malt syrup
2 tablespoons salt
For the filling
100 g fresh cheese (Philadelphia, St Moret, or private label)
2 tsp black olive tapenade
parmesan shavings
slices of Grisons meat
rocket
sesame, poppy or other seeds of your choice
Making bagel dough
In a glass or bowl, mix 3 tablespoons of warm water, 1 teaspoon of sugar and baker's yeast, cover with a cloth and let work about ten minutes.
In a large bowl mix all ingredients for the bagel dough one by one.
Knead the dough until it is soft and elastic.
Possible variant: add seeds and/or spices to your bagel dough! I made a few with a mixture of sunflower seeds and squash, it's nice.
Form 10 smooth, round balls.
Place each of them on a bagel mould (see picture at the beginning of the article) and place them on a baking tray for example (or a tray). Cover with a cloth and lock them in your oven until your bagels rise.
Once your bagels are well inflated, take them out of the oven, and preheat it to 225°C.
Cooking bagels
Bring the poaching liquid to a boil and plunge your bagels into it (one by one or two by two depending on the width of your pot).
From time to time, press down on the bagel mould to completely immerse it.
Place them on a baking sheet as you remove them from the poaching liquid.
Now you can sprinkle them with seeds or cereals of your choice (here poppy, sesame, and oat flakes).
Finally, lower your oven to 200°C and bake for 15 to 25 minutes (to watch, it goes fast).
At the exit of the oven, using a cloth (to avoid burning yourself) gently remove the bagels from their support, and let them cool completely, ideally on a rack, before cutting them in two in width.
Bagel filling
Mix in a bowl the fresh cheese and black olive tapenade, spread each side of the bagels cut in half.
Place parmesan shavings on the bottom half of your bagels.
Add one or two slices of Grisons meat, and finally a small handful of arugula.
Close your bagels, wrap them in food paper (or not), then cut them in half just before serving them (easier to eat this way, but not mandatory).
