We mix the fresh yeast, saffron and water in a bowl, stir with the rod until there are no lumps. Add the flour, a pinch of salt and a little honey, integrate until it takes consistency. We knead 20 minutes by hand or 10 by machine. Round the dough and let it rest in the same bowl for 30 minutes. Cover with a cloth.

Flour the worktable and dump the dough on top. Knead for 3 more minutes, stretching and folding the dough.

Divide the dough into 12 pieces of about 80 g each.

To shape bagels, first we will make a ball with each of the pieces. Then we will make a hole in the center by pushing the dough with the end of a finger in the middle of the ball and we will rotate the latter gently to smooth the edges of the hole.

Place the bagels on baking sheets covered with lightly oiled baking paper. We cover them with a cloth and let them rise for 60 minutes.

Preheat the oven to 200º

While we put a large pot with water to boil. Add a small spoonful of baking soda for every liter of water and submerge the bagels in the boiling water for about 30 seconds. We carefully turn them over with tongs or a spoon and leave them for another 30 seconds on the other side.

Drain the bagels and coat them on one side with the seeds that we have chosen.

Place the bagels back on the baking sheet with the battered side up. We bake for about 13 minutes, without steam, with the oven with heat up and down. If we leave them longer they will come out crunchier.

Let them cool on a rack and fill with what we like best.

This time I filled them with julienned lettuce slices of grilled tofu marinated with spices, vegan mozzarella, avocado and white humus of chickpeas and garlic baked in olive oil. We simply peel the garlic, put them in a cocotte, with a few branches of rosemary and submerge them in olive oil, oven at 170º for about 15 minutes. Once cold, we can add them to various recipes, including this white hummus. I recommend using the same oil.

A hug,

Barbara