Bagel Sandwich

Method

FOR MAKING BAGEL:

• Add all the ingredients in a mixing bowl.
• Using a spiral mixer mix at slow speed for 2 mins and fast speed for 6 to 8 mins.
• Bulk fermentation for 30 to 40 mins.
• Scale the dough for 100 to 120g and roll it into a rope about 9 inches long.
• Place one hand palm up so your four fingers are centered on top of the rope.
• Fold each side of the dough over your fingers, so that the ends overlap by about 2 inches.
• Holding the dough turn your hand over and roll your hand on the countertop to seal the two ends together.
• Place each finished piece onto a baking sheet.
• Final proofing for 30 - 40 mins. 

POACHING THE BAGELS:

• In a large pot bring 1– ½ litre of water to boil with baking soda, brown sugar/grain sugar and salt.
• Add 3 or more bagels to the pot reducing the heat if the water starts to boil over, boil for 1 min per side.
• Transfer the bagel back to the baking sheet flipping it over so the smooth side is on top.
• Repeat with remaining bagels.
• Now dip the top of the bagel straight into the seasoning.
• Bake at 200°C for 15 to 18 mins or until they turn light golden brown.
 

FOR MAKING BAGEL SANDWICHES:

• Slice the bagel into half and toast it.
• Spread both sides with cream cheese.
• Top on the side with sliced cucumbers and some caper bush.
• Sprinkle some salt and pepper.
• Cut the bagel into half and serve it.