Stuffed Bagels: A Perfect, Delicious Meal
Category: Main Dishes
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 205g |
| All-Purpose Flour | 350g |
| Fine Salt | 6g |
| Dry Yeast | 4g |
| Malt | 10g |
| Sesame Seeds | to taste |
| Beef (Roast Beef or similar) | 70g |
| Goat Cheese (Caprino) | 80g |
| Zucchini | 100g |
| Ripe Tomatoes (Roma) | 65g |
| Lettuce | 50g |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Smoked Salmon | 100g |
| Radishes | 25g |
| Carrots | 65g |
| Cucumbers | 60g |
Instructions:
1. Preparing the Bagel Dough:
Start by sifting the flour into a large mixing bowl. Add the dry yeast and mix well. Gradually pour in the water at room temperature, and begin mixing with your hands. Once the dough starts coming together, add the salt and continue to work it in until it is fully absorbed. Transfer the dough onto a floured surface and knead for about 5-6 minutes until smooth and elastic.
2. First Rise:
After kneading, cover the dough with a clean kitchen towel and let it rise in a warm place for about 1-2 hours or until it has tripled in size.
3. Shaping the Bagels:
Once the dough has risen, punch it down gently and transfer it to a work surface. Divide the dough into 6 equal portions (about 90g each). Shape each portion into a ball by rolling it between your hands and pressing lightly. Cover the dough balls with a kitchen towel and let them rise for another 40-50 minutes, until they have doubled in size.
4. Boiling the Bagels:
In the meantime, bring a large pot of water to a boil. Cut squares of parchment paper and place one under each dough ball. This will help you lift the bagels into the boiling water easily. Once the water is boiling, drop each bagel, one at a time, into the pot. Boil for about 20 seconds on each side, then use a slotted spoon to remove them and place them on a parchment-lined tray.
5. Baking the Bagels:
Preheat your oven to 220Β°C (425Β°F). Place the boiled bagels on a baking sheet and sprinkle with sesame seeds. Bake in the preheated oven for 15-20 minutes, or until golden brown. Once baked, allow the bagels to cool down completely.
6. Preparing the Fillings:
While the bagels are cooling, prepare the fillings. We’ll be making three types of stuffed bagels, all using goat cheese, zucchini, tomatoes, and lettuce as a base, with variations for each flavor.
- Zucchini: Wash the zucchini and slice it thinly using a mandolin. Donβt select the thinnest setting, but go for a slightly thicker slice to give the filling some substance.
- Radishes: Wash and slice the radishes thinly with the mandolin.
- Carrots: Peel and thinly slice the carrots using the mandolin on the finest setting.
- Cucumbers: Wash and slice the cucumbers thinly with the mandolin.
- Tomatoes: Slice the tomatoes using a sharp knife, aiming for thin slices.
7. Assembling the Stuffed Bagels:
Now, it’s time to assemble the bagels! Once the bagels have cooled, slice each in half horizontally. Start by spreading a generous layer of goat cheese on each half. Then, layer the sliced zucchini, lettuce, and tomatoes on both halves. This will be the common filling for all three variations.
8. Making the Variations:
- Meat Variation (Roast Beef): For two of the halves, add thin slices of roast beef on top of the goat cheese and vegetables. Close with the other half of the bagel to form a stuffed sandwich.
- Fish Variation (Smoked Salmon): For the next two bagels, place slices of smoked salmon on top of the goat cheese and veggies. Close with the other half of the bagel.
- Vegetarian Variation: For the last two bagels, layer thin slices of carrot and cucumber on top of the goat cheese and veggies. Close them with the remaining halves.
9. Serving:
Your delicious stuffed bagels are now ready to serve! These bagels can be enjoyed immediately or wrapped up and stored for later. They make a fantastic meal for lunch, dinner, or as a hearty snack.
Tips:
- For Extra Flavor: Feel free to add fresh herbs such as basil or parsley to your veggie fillings for an added burst of flavor.
- Variations: You can substitute the goat cheese with cream cheese or any soft cheese of your choice.
- Storage: These stuffed bagels can be stored in an airtight container for up to 2-3 days in the fridge, or they can be frozen for longer storage.
Enjoy your homemade stuffed bagels, packed with flavor and freshness! Perfect for any occasion, they offer a creative twist on the classic bagel.
