Nordic bagel
with herb sprinkle and whipped butter

Full Steam Program

Ingredients

8 bagels
12 g yeast
2 tbsp bread syrup
350 ml water (room temperature)
1 tbsp sunflower oil
2 tsp salt
4 cups (600 grams)

To brush the bagels
1 tbsp bread sirup
4 tbsp water

Herb sprinkle
2 tbsp cumin
2 tbsp fennel seeds
1 tbsp poppy seeds
1 tbsp sea salt

Whipped butter
300 g butter

Directions

Start by crumbling the yeast in the water and then blend in the bread syrup, oil and salt. Blend so the yeast dissolves in the water. Add half of the flour and mix to a smooth dough. After that, gradually blend in the rest of the flour. Then work the dough for about 5-10 mins. Cover with a clean tea towel and let the dough rest for about 15 min.

Place the dough on a floured surface and cut into 8 pieces. Shape them into a bun and make a hole in the middle. Place the bagels on a baking tray with baking paper. Cover with a tea towel and let it rise for about 4-8 hours in the fridge.

Take the bagels out the fridge and let them sit for 30 mins at room temperature. Brush them with the bread syrup and water.

Using the steam program, steam the bagels for about 2 mins. After that, add the herb sprinkle and bake on 225 degrees for about 13 mins.

While baking, prepare the whipped butter. Melt 75g of butter, pour it into a bowl and let it cool down. Cut the rest of the butter into small cubes. Use an electric whisk to whisk the butter cubes into the melted butter. Add the cubes gradually. Place the butter on a serving plate and serve on the freshly baked bagels.