- 20 Kalettes®
- Smoked salmon
- Philadelphia cheese or similar
- 500 g strong bread flour
- 200 g tepid water
- 10 g fresh yeast
- 45 g granulated sugar
- 5 g salt
- 1 egg
- 30 g softened butter
Put the Kalettes® and water in a blender and pulse until you get a smooth liquid. Pass the liquid through a fine-meshed sieve and keep aside to make the dough.
Put the flour, sugar, salt, egg, butter and yeast in a bowl. Start bringing the dough together while adding the juice little by little. You will see the dough turning a deep green. Knead until you have a smooth, even dough. Leave to rest for 10 minutes covered with a damp cloth.
Roll out the dough to a depth of around 2 cm.
Cut circles using a large cutter then use a smaller one to create the inner hole.
Leave the rings to rest on baking parchment for another 10 minutes. In the meantime, start heating plenty of oil in a pan.
After 10 minutes, when the oil is hot, start frying the bagels. When you put them into the oil they will sink but when the dough starts rising they will float to the top. Turn them a couple of times so they cook evenly on both sides. When golden, remove and drain on kitchen paper.
Make a glaze with icing sugar and water to drizzle over the finished bagels.
Using a serrated knife, cut the bagels in half horizontally, spread the bottom with Philadelphia and top with smoked salmon.
Paint the top of the bagel with the sugar glaze and replace over the bottom half. Ready to serve!