Bagel with Salmon
Sandwiches • European
Description
Bagel with Salmon
Ingredients
- Wheat Flour 5 oz
- Water 5 fl oz
- Dry yeast 0 oz
- Sugar 0 oz
- Salt 0 oz
- Olive Oil 1 tablespoon
- Dry yeast 0 oz
- Lightly Salted Red Fish 5 oz
- Semi-soft cream cheese 5 oz
- Iceberg Lettuce 1 piece
Step-by-Step Guide
Step 1
Prepare a sponge with 150 g of flour and 150 ml (depending on the moisture of the flour, 130–150 ml) of water and 2 g of yeast. Mix everything, cover the container, and leave it at room temperature for 2 hours. Then refrigerate for 12 hours. Take it out of the refrigerator a couple of hours before use.
Step 2
Mix all the ingredients for the dough with the sponge. Knead for 15 minutes in a mixer or by hand until the dough is homogeneous. Place it in an oiled bowl.
Step 3
Let it rise for 1–2 hours. Punch down the dough. Form bagels weighing at least 100 g and let them rest for 20–30 minutes.
Step 4
Meanwhile, pour 1 liter of water into a pot, add a tablespoon of honey, and bring to a boil. Then reduce the heat to a minimum. Take one bagel at a time and gently lower it into the hot water (handle the bagels carefully to avoid stretching). Boil the bagels for 30 seconds on each side, turning them with a slotted spoon. Remove the boiled bagel and dip one side in sesame or poppy seeds.
Step 5
Place on a baking sheet and send to the oven preheated to 445°F. Bake for 25–30 minutes.
Step 6
Remove and let cool.
Step 7
Cut in half, spread cream cheese on the bottom half, top with lettuce, then add sliced salmon, and cover with the other half of the bagel.
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