Hila’s fresh bagels are always a favourite in the Schulz Organic Creamery and Cafe, but the Epic Bagel takes this traditional roll to another level.
The Epic Bagel skips the classic cream cheese topping and gets straight to business: it’s already filled with creamy Schulz Organic Herbed Quark before being baked to perfection!
Hila has kindly shared her easy to follow bagel recipe below, so you can try these delicious lunchtime treats for yourself anytime.
Tip: these make an “epic” school holiday activity too!
Makes 8 bagels.
WHAT YOU’LL NEED:
500g bakers flour
10g dry yeast
50g caster sugar
10g salt
275mL water
30g olive oil
560g Schulz Organic Herbed Quark (70g per bagel)
8 spring onions, green ends only, for wrapping
Olive oil and sea salt, for after baking
METHOD:
Mix all dry ingredients in the bowl of a stand mixer. Add water and oil, then mix for 10 minutes or until the dough forms a smooth ball.
Cover and proof for about an hour at room temperature (or in the fridge overnight).
Cut the dough into eight pieces, 100g each, and shape into a ball. Let the dough balls proof for about 30 minutes.
While the dough balls are proofing, place your tub of Schulz Organic Herbed Quark into a piping bag.
Using a rolling pin, roll out each dough ball into an almond shape, about 30cm long and 10cm wide.
Pipe two thick lines of quark (about 70g) lengthways down the centre of the dough.
Take one long edge of the dough and fold it over to cover the quark – about 2cm away from the other long edge. Press the dough together firmly with your fingers to seal the quark in.
Take each end of the dough and bring together to form a bagel shape.
Stretch the hole in the middle further out, so it’s around double in size.
Take the green end of a spring onion and wrap around each bagel.
Place on a tray and cover. Allow the dough to proof until double the size.
Bake in a preheated oven at 180°C for 8-10 minutes.
As soon as the bagels are out of the oven, drizzle olive oil on top and sprinkle with sea salt.