homemade bagels with cashew cream and fruit

⏱ Preparation time: 20 minutes | ⏱ Resting time: 45–60 minutes
⏱ Cooking time: 20 minutes | 👥 Servings: 6 bagels

A delicious way to enjoy freshly made homemade bagels. Their tender, slightly crisp texture pairs perfectly with cashew and carob cream and fresh fruit. A complete, nutritious, and flavorful breakfast or brunch.

Ingredients:

• 500 g wheat flour (preferably strong)
• 7 g dry baker's yeast
• 300 ml lukewarm water
• 1 teaspoon salt
  
• 1 tablespoon olive oil
• 1 liter water
• Cashew and carob cream
• Fresh fruit of your choice (banana, strawberries, berries, kiwi...)

Preparation:

1. In a large bowl, mix the lukewarm water with the yeast. Add the flour, salt, and olive oil. Knead for 8–10 minutes until you get a smooth, elastic dough.
2. Shape the dough into a ball, cover it with a clean cloth, and let it rest in a warm place for 45–60 minutes, until it doubles in size.
3. Divide the dough into 6 equal portions. Shape into balls and make a hole in the center with your finger, gently stretching it to create the characteristic bagel shape.
4. Bring a pot of water and the tablespoon of honey to a boil. Boil each bagel for 30–40 seconds on each side and remove them with a slotted spoon.
5. Place the bagels on a tray lined with parchment paper and bake at 200 °C for 18–20 minutes, until golden.
6. Let cool slightly, slice the bagel in half and spread it with cashew and carob cream. Top with fresh fruit and finish with nuts or seeds if desired.