Imported from Instagram

Two-Ingredient Sesame Bagels with Smoked Salmon and Egg

Name: Two-Ingredient Sesame Bagels with Smoked Salmon and Egg
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 200 g Self-raising flour (Plus extra for dusting and kneading if needed; amount of extra flour not specified.); 200 g Greek yoghurt (@fage_uk); 4 tbsp Sesame seeds (For topping); Flaky salt (A sprinkle, for topping); 1 Egg (For egg wash); 2 Eggs (For the sandwich filling; scrambled in butter per source, butter amount unspecified); Butter (For frying the scrambled eggs; amount unspecified); Smoked salmon (For the sandwich filling; amount unspecified); Cream cheese (For the sandwich filling; @philadelphia_uki; amount unspecified); Chives (For the sandwich filling; amount unspecified); Salt (For the sandwich filling, to taste); Black pepper (For the sandwich filling, to taste)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Soft, slightly springy Greek-yogurt bagels are baked with sesame seeds and flaky salt, then filled with cream cheese, scrambled eggs, chives, and smoked salmon. The creator notes they are a lovely alternative to traditional bagels and can be refreshed by toasting.

4 servings45 minAmerican

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Ingredients

200 g Self-raising flour (Plus extra for dusting and kneading if needed; amount of extra flour not specified.)
200 g Greek yoghurt (@fage_uk)
4 tbsp Sesame seeds (For topping)
Flaky salt (A sprinkle, for topping)
1 Egg (For egg wash)
2 Eggs (For the sandwich filling; scrambled in butter per source, butter amount unspecified)
Butter (For frying the scrambled eggs; amount unspecified)
Smoked salmon (For the sandwich filling; amount unspecified)
Cream cheese (For the sandwich filling; @philadelphia_uki; amount unspecified)
Chives (For the sandwich filling; amount unspecified)
Salt (For the sandwich filling, to taste)
Black pepper (For the sandwich filling, to taste)

Steps

1
Preheat the oven to 180°C (360°F) and line a baking tray.
2
In a large bowl, combine the self-raising flour and Greek yoghurt with a spoon until clumps form.
3
Knead the mixture by hand in the bowl until it comes together into a ball.
4
Lightly flour a work surface. Knead the dough there for a couple of minutes, until springy and only slightly sticky. Add a little more flour if it is too sticky.
5
Divide the dough into four equal portions and roll each into a ball.
6
Make a hole in the center of each dough ball with a spoon and your fingers. Add a little flour if needed to make shaping easier; avoid making the hole too large, since it may close up during baking.
7
Place the shaped bagels on the lined baking tray. Beat the egg and brush the egg wash over each bagel.
8
Scatter the sesame seeds and a sprinkle of flaky salt over the bagels.
9
Bake for 25 minutes, until golden.
10
Leave the bagels to cool slightly, then cut them open.
11
Scramble the two filling eggs softly, frying them in butter; the source does not specify an amount of butter or a cooking time.
12
Spread cream cheese on the cut bagels and add the soft scrambled eggs, chives, salt, black pepper, and smoked salmon.
13
If refreshing bagels on following days, toast them before eating.

Notes

Makes four bagels. The source does not specify quantities for the sandwich fillings or butter. The author suggests toasting bagels on following days if they need refreshing, and notes that any favorite sandwich fillings may be used; alternatively, toast and butter them.