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Stuffed Bagel

17/11/2023

Bagels are a classic of Jewish Ashkenazi cuisine, and are famous all over the world, especially in New York. The dough is boiled before being baked, which gives it that characteristic shiny and slightly crispy crust. The filling can vary widely, but I propose a version with an Italian twist.

Ingredients

For the bagels:

  • 500g of high-gluten flour
  • 10g of salt
  • 25g of sugar
  • 10g of fresh yeast
  • 250ml of warm water
  • Barley malt or molasses (for the boiling water)
  • Sesame or poppy seeds (for garnish)

For the Italian-style filling:

  • Thinly sliced prosciutto
  • Arugula
  • Sun-dried tomatoes
  • Creamy cheese like Philadelphia or Stracchino

Preparation

  1. Mix the flour with the sugar and salt in a large bowl.
  2. Dissolve the yeast in the warm water and add it to the dry ingredients.
  3. Knead until the dough is elastic and smooth (about 10 minutes by hand, or 5 with a mixer).
  4. Divide the dough into 10 equal portions and form into balls.
  5. Let the balls rest covered for about 10 minutes.
  6. Poke the center of each ball with a finger and widen the hole to form the classic bagel shape.
  7. Allow the shaped doughs to rest covered for another 10 minutes.
  8. Meanwhile, fill a pot with water, add a tablespoon of barley malt or molasses, and bring to a boil.
  9. Boil each bagel for 1 minute per side, then remove from the water and place on a baking tray lined with parchment paper.
  10. Sprinkle the bagels with the chosen seeds and bake at 220°C for 20-25 minutes or until golden brown.
  11. Let cool on a wire rack.

For the Italian stuffing:

  1. Cut the bagel horizontally in half.
  2. Spread one side with the creamy cheese.
  3. Add a handful of arugula, a few slices of prosciutto, and some chopped sun-dried tomatoes.
  4. Reassemble the bagel and serve.

Bagels can be stuffed in countless ways, this version combines the sweetish taste of the dough with the intense flavor of Italian prosciutto and the freshness of arugula, enriched by the creaminess of the spreadable cheese.

Curiosity

Despite the long history of bagels, the practice of boiling them before baking is what makes them unique. It seems that this custom arose to avoid having the bread considered ‘luxurious’ and therefore excessively taxed in the Jewish communities of Eastern Europe.

Stuffed Bagel