Masi Campofiorin

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ZA’ATAR SPICED BAGELS WITH PARMA HAM, HERBY ROBIOLA AND HARD-BOILED EGGS

Bagels are doughnut-shaped bread rolls that are first boiled and then baked. They are traditional Jewish fare and are extremely popular in the United States. They can be enjoyed plain, sprinkled with salt or flavoured with cumin, poppy or sesame seeds. In this recipe, the delicious buns are given a rather exotic touch thanks to the addition of za’atar, a traditional spice mix from the Middle East, made with olive oil, sesame, thyme, marjoram, fennel seeds and sumac. Perfect for filling with an endless variety of ingredients, they are perfect for brunch, served with a fruity, spicy wine like Masi’s Campofiorin.

Preparation time: 1 hour

Ingredients for 6-7 bagels

For the bagels:

  • 210 g of strong white bread flour
  • 190 g of plain flour
  • 170 ml of lukewarm water
  • 60 ml of lukewarm milk
  • 8 g of dried brewer’s yeast
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • water for boiling + 1 teaspoon of sugar

For the za’atar:

  • 20 ml of EVO oil
  • 2 tablespoons of sesame seeds
  • 1 tablespoon of thyme
  • 1 tablespoon of marjoram
  • 1 tablespoon of fennel seeds
  • 1 tablespoon of sumac (optional)

For the filling:

  • 100 g of prosciutto
  • 120 g robiola cheese
  • 4 hard-boiled eggs
  • fresh thyme
  • fresh parsley
  • fresh oregano

Recipe by Fotogrammi di Zucchero

Preparation

Start making the bagels by mixing the two types of flour together in a mixer or in a large bowl along with the sugar and yeast. Add the lukewarm milk and water and work into a ball of dough, by hand or with the mixer. Leave to rest for around 20 minutes, then add the salt and continue kneading until the dough is smooth and even. Place the dough in a bowl, cover with cling film and leave to rise in a warm place until it doubles in size. Meanwhile, prepare the za’atar: pour the sesame seeds and spices into a bowl and cover with oil. Leave to rest. Divide the bagel dough into 6 or 7 equal parts and shape into balls. Using your fingers, make a hole in the centre so that they resemble doughnuts. Arrange the bagels on baking paper, cover with a clean tea towel and leave to rise in a warm place for at least 45 minutes. Once the bagels have risen, drop them into a large pan of boiling water with a teaspoon of sugar in it, eliminate the baking paper and cook for one minute per side. Next, drain them, dry them gently and place them on a baking sheet lined with baking paper. Brush them and sprinkle them all over with the za’atar, then bake in a preheated oven at 200°C for around 18-20 minutes or until they are golden on the outside. Leave to cool. Finely chop the herbs and mix them into the robiola. Slice the hard-boiled eggs. Slice open the bagels and fill them with the herby robiola, slices of prosciutto and hard-boiled eggs.