The charcoal bagel with salmon, brie, and vegetables is a soft bun with a delicious filling. Bagels are donut-shaped bread and their peculiarity, which makes them so soft, is due to the double cooking: first in boiling water and then baked in the oven.
In this case, I made the bagels with charcoal black flour and for the filling, I opted for: salmon marinated in oil, lemon, chives, pink pepper, brie, and sautéed vegetables.
Soft and tasty, these bagels are ideal for an alternative dinner; if made in small sizes, they can be perfect finger foods to serve on special occasions for appetizers, buffets, or starters.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 3 Pieces
- Cooking methods: Boiling, Oven, Stove
Ingredients
- 1 1/3 cups black flour (with vegetable charcoal)
- 1/3 cup durum wheat flour
- 0.28 oz fresh yeast
- 0.42 cup lukewarm water
- 1 1/2 tsp extra virgin olive oil
- 1 tsp honey
- 1 pinch salt
- as needed sesame seeds
- 4 oz salmon
- as needed extra virgin olive oil
- lemon juice
- as needed pink pepper
- sprigs chives
- 5.3 oz mixed vegetables
- 1 clove garlic
- 3 slices brie
Preparation
To make the charcoal bagel, combine the flour with a pinch of salt in a bowl. Make a well in the center and pour in the extra virgin olive oil, honey, and crumbled yeast. Start kneading and gradually add the lukewarm water.
Knead for ten minutes until you get a smooth and elastic dough. Cover with a cloth and let rise in the turned-off oven with the light on, until tripled in volume. In this case, I let it rise overnight in the refrigerator.
After rising, take the dough and divide it into three equal parts, forming balls. With your hands and the help of your thumbs, pierce the center of each ball to create a hole, thus obtaining small donuts. Cover with a cloth and let rest for 30 minutes.
Meanwhile, in a bowl, marinate the salmon cut into thin slices with a drizzle of extra virgin olive oil, the juice of half a lemon, pink pepper, and chives.
Clean, cut the vegetables, and cook them in plenty of salted boiling water. Once ready, let them drain. In a pan, brown the garlic with a drizzle of extra virgin olive oil, then add the vegetables and sauté them for a few minutes.
After the 30 minutes of rest, bring the water to a boil and cook the bagels, one at a time, for 30 seconds on each side. Drain them with a slotted spoon and transfer them to a baking sheet lined with parchment paper.
Cover the surface of the bagels with sesame seeds and bake in a preheated oven at 392°F for 15/20 minutes. Once cooked, remove from the oven and let cool.
Cut the bagels in half and fill them with slices of brie, salmon slices, and mixed vegetables. Serve and enjoy your meal!
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