25 minutes preparation time • 30 minutes baking time
Your traditional bagel with a caesar salad filling
The bagels
70g
all-purpose flour (type 55)
1 ts baking powder
1/4 ts salt
1 egg
2 ts sesame seeds
1 ts baking powder
1/4 ts salt
1 egg
2 ts sesame seeds
Recipe steps
1
Preheat the oven to 180°C.
2
In a bowl, combine the flour, baking powder, salt and Skyr until a ball forms. The dough will be slightly sticky.
3
Quickly work the dough on a floured countertop. Shape into a ball and cut it in half. Form 2 discs and press a hole in the middle.
4
Bring a pot of water to a boil. Cook the bagels for 45 seconds. Drain well.
5
Place the bagels on a parchment-lined baking sheet. Brush with a beaten egg and sprinkle with sesame seeds. Bake for 25 minutes (fan mode).
The stuffing
2 tbs
lemon juice
2 tbs caper juice
2 tbs capers, finely chopped
2 anchovy filets, finely chopped
1 clove garlic, minced
1 tbs mustard
20g parmesan cheese
1 cooked chicken breast
2 baby lettuce
salt & pepper
2 tbs caper juice
2 tbs capers, finely chopped
2 anchovy filets, finely chopped
1 clove garlic, minced
1 tbs mustard
20g parmesan cheese
1 cooked chicken breast
2 baby lettuce
salt & pepper
Recipe steps
1
Place the bagels on a parchment-lined baking sheet. Brush with a beaten egg and sprinkle with sesame seeds. Bake for 25 minutes (fan mode).
2
Prepare the Caesar sauce by mixing the Skyr, lemon juice, caper juice, chopped capers, chopped anchovies (dropped in olive oil), minced garlic, mustard, and Parmesan cheese. Season with salt and pepper.
3
Cut chicken breast and lettuce hearts into very small pieces. Mix with the Caesar sauce. Once the bagels are cooked and slightly cooled, cut them in half and fill them with the chicken mixture.
Recipe created by Nataša Pavlović @lostinluxembourg