Beigel with salmon

As for smoked salmon, another great way to enjoy it is served with a warm, soft beagle and a smooth, creamy spread. In other words, beignets with salmon. It’s a tasty, filling snack and, most importantly, it doesn’t need to be cooked at all! It’s really hard to mess anything up here.

created by @hangrywifey –

Preparation

Cut the beagle in half. Spread cream cheese on it, then add smoked salmon, red onion slices and capers.

Sprinkle with black pepper and serve.

Ingredients

(8 end caps)

Preparation

In a bowl, mix the flour and salt. Using a dough hook (if you have an electric mixer), add the yeast-sugar mixture.

Add 1/3 cup of the remaining warm water (if the dough seems dry, add a little more water). Knead on low speed for at least 10 minutes until the dough is smooth and elastic.

Lightly grease a large bowl with oil and add the dough, turning it over so that it is covered with oil. Cover with a damp towel and leave to rise in a warm place for 1 hour, until the dough has doubled in size.

Press the dough firmly with your fist and leave it to rest for another 10 minutes.

Divide the dough into 8 parts. Shape each part into a ball.

Using your finger, carefully press a hole in the centre of each ball to form a ring. Stretch slightly and place on lightly oiled baking paper. Cover with a damp towel and leave for 10 minutes.

Bring a large pot of water to the boil. Meanwhile, preheat the oven to 220 °C.

When the water comes to the boil, reduce the heat. Carefully add the beignets and cook for 1 minute, then turn over and cook for another 1 minute.

Remove the endives from the water and drain well. Place on lightly oiled baking paper.

Brush the bagels with a layer of whisked egg whites and, if desired, sprinkle with your favourite spices or seeds.

Bake for about 20 minutes until nicely golden brown.

Allow to cool before serving.

Tip

If you want a more authentic, firm New York-style bagel, cook both sides for 2 minutes.