Summary

Ingredients

• 500g flour
• 1 pack dry yeast
• 1 teaspoon salt
• 1 pinch (s) sugar
• 1 egg (s)
• 2 cups crème fraîche, 150 g each
• 0.5 teaspoon ½ paprika powder
• 250 ml milk
• 100 g diced ham
• 150 g Emmentaler cheese, rated
• 1 bunch rocket
• 18 slices smoked salmon

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Instructions

1. Mix the flour with the yeast in a mixing bowl. Add salt, sugar, egg, 150 g crème fraîche, paprika powder and warm milk, except for 3 tablespoons, and knead with the dough hook of the hand mixer briefly on the lowest, then on the highest level to form a smooth dough.
2. Briefly knead in the ham and 100 g cheese. Cover and let the dough rise in a warm place until it has visibly enlarged.
3. Line a baking sheet with parchment paper. Knead the dough briefly again on a lightly floured work surface, divide into 18 portions and shape into rolls. With the help of a wooden spoon, press a hole in the middle of the rolls and pull to a diameter of approx. 3 cm.
4. Brush the bagels with the rest of the milk, sprinkle with the rest of the cheese and bake in a preheated oven at 200 ° C, fan oven 180 ° C or gas mark 4 for about 25 minutes. Put it on a wire rack with baking paper and let it cool down.
5. Wash the rocket and shake dry. Halve the bagels crosswise. Brush the halves with the remaining crème fraîche. Cover with rocket and salmon slices and put them back together.
6. Makes about 18 bagels. Approx. 245 Kcal per serving.