- Rest time: 10 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 225.22 (Kcal)
- Carbohydrates 37.25 (g) of which sugars 2.13 (g)
- Proteins 7.64 (g)
- Fat 5.90 (g) of which saturated 0.83 (g)of which unsaturated 4.59 (g)
- Fibers 2.24 (g)
- Sodium 734.66 (mg)
Indicative values for a portion of 68 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Storage and Tips
The sourdough bagels are perfect for lunch breaks, and can be filled as desired: besides how I did, you can choose to put avocado and salmon or spreadable cheese and bresaola; there are plenty of choices. They can also be made in a sweet version, sprinkling them with brown sugar instead of seeds and spreading hazelnut cream inside.
They can be stored in a paper bag or in a bread box for a couple of days, or in the freezer for a bit longer. Just thaw and slightly reheat them to find them perfectly crispy!
If you liked this recipe, come to my Instagram page to tell me how you would fill them!
If you liked this recipe, come to my Instagram page to tell me how you would fill them!
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