They taste best served fresh from the hot waffle iron!
Ingredients for 4 bagels
Starter dough:
4 g yeast
75 ml tepid water
75 g wheat flour
Bread dough:
350 g wheat flour
150 ml tepid water
10 g butter
1 tsp salt
2 Tbs white sesame seeds
½ Tbs baker's malt/barley malt flour (if available, but not essential)
For blanching:
3 Tbs powdered sugar
500 ml water
Plus:
Sesame for sprinkle topping
80 g HANDL TYROL Finest Bacon
8 eggs
Salt/pepper
4 Tbs crème fraîche
Freshly chopped parsley
Fresh rocket
Brunch isn't brunch without our crispy Finest Bacon!
Method
Level of difficulty:
Advanced
- For the starter dough, crumble the yeast into a bowl, stir into the water until dissolved, add the flour and stir until smooth. Leave to rest for 30 minutes. Meanwhile, add the flour, butter, salt and baker's malt into the mixing bowl of your stand mixer.
- After resting for 30 minutes, add the starter dough with the water (150 ml). Mix everything together for 5 minutes on a medium setting using the dough hook. Rest for a further 30 minutes.
- Tip the dough onto a floured work surface, shape into a long loaf and divide into 4 or 5 equal pieces. Roll each piece of dough briefly lengthways to form a long sausage, shape into a bagel. You can also form a ball and punch out a hole.)
- Preheat oven to 220°C fan.
- Place the water and sugar in a pan and bring to the boil, turn down the heat, blanch each bagel for around 20 seconds on each side in the hot water. Remove with a ladle and place on a cooling rack or onto a baking tray lined with baking paper. If required, reshape the hole in the middle of each bagel.
- Sprinkle with sesame seeds and bake in the oven for 18 minutes until golden brown.
- Whisk the eggs, season and scramble in the frying pan. Season the crème fraîche with salt and chopped parsley. Fry the Finest Bacon Strips until crisp.
- Slice open a bagel, spread with 1 Tbs crème fraîche, top with rocket, then scrambled egg and bacon.
If you are in a real hurry: buy your bagels from your bakery of choice…