I created this recipe because I had some sour cream that needed to be used and we felt like sandwiches, so I decided to create bagels. Original bagels are made from yeast and the dough needs proofing, and are blanched in hot water, then baked. I chose to skip the whole yeast-proofing part and created dough that goes straight to the oven (although you can blanch them if you want to) and that’s how we got these speedy bagels. The acidity from the cream helps the dough to raise more and faster, helps fighting starch degradation and acts as a preservative. If you don’t have the sour cream, you can substitute for some Greek type yogurt mixed with a tablespoon of white vine vinegar.
For the dough mixing you’ll need all purpose flour, sour cream, salt and baking powder and 30 minutes from start to finish. Recipe you ask? One scroll away.
- 260 g all purpose flour
- 200 g sour cream 12 % fat
- 1 tsp (5 g) salt
- 1/2 package (6 g) baking powder
- 1 egg
- 1 tsp milk
- 2 tbsp seeds
- Mix the flour, salt and baking powder. Add the sour cream and knead for 10 minutes until smooth.
- Divide the dough into 4 equal pieces (120 g) and roll out into flat circles, 1.5-2 cm thick. Take a shot glass and make a hole in the middle (might as well drink something). Make one more bagel or a bun from the middles.
- Whisk together egg and milk and spread over the dough with the brush. Sprinkle the seeds on top.
- Bake for 20 minutes in a preheated oven, 200°C.
When cool, slice them open, put some cream cheese, smoked salmon and lettuce. Or cheese and tomatoes. Or toast it. Endless possibilities.