Pasquetta è spesso sinonimo di gita fuori porta e di picnic; quindi armiamoci di borsa frigo e portiamo con noi i gustosi bagel con salmone affumicato e formaggio cremoso.
La ricetta dell’impasto è ispirata al libro “New York – Le ricette di culto”.
Dividiamo l’impasto in cinque parti e diamo ad ognuna la forma di una pallina.
Avvolgiamo l’estremità appiattita attorno all’altra estremità e sigilliamo bene l’impasto fino ad ottenere una ciambella chiusa.
Adagiamo i bagel così ottenuti su un vassoio rivestito di carta da forno e lasciamoli lievitare a temperatura ambiente per circa 1h, dopo averli coperti con della pellicola da cucina.
Scoliamoli con una schiumarola e adagiamoli su una teglia rivestita di carta da forno.
Decoriamo ognuno con semi di sesamo nero a piacere.
Accendiamo il forno a 225°C e mettiamo sul fondo un pentolino pieno d’acqua.
Lavoriamo il formaggio cremoso con una forchetta finché non diventa molto morbido, dopodiché condiamolo con dell’aneto tritato.
Tempo fa avevo già preparato i bagel che trovate QUI, erano anch’essi molto buoni
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Complimenti, ti sono venuti davvero bene. Ci avevo provato una volta ma mi erano venuti bruttissimi, molto rugosi in superficie.
che buoni! io ancora non mi decido a farli!
buona Pasqua!
Prova, non te ne pentirai!