HAWAII-BAGEL WITH ONION CONFIT

Confit:

Potato dough bagel:

  • 1 cube yeast
  • 1 tsp sugar
  • 250 ml soy drink, luke-warm
  • 5500 g wheat flour
  • 1 tsp salt
  • 200 g cooked potatoes

Topping:

Also:

  • Pineapple rings (canned)
  • 2 organic chili burgers
  • Salad
  • Chili-sauce

Instructions: 

 

  1. Peel onions and cut into thin wedges – sauté them in a pan with some Alsan margarine until glassy. Move the onions to the sides of the pan and add brown sugar to the middle. Let the sugar caramelize, deglaze with balsamic vinegar and mix with the onions. Let the confit simmer over little heat for 10-15 minutes. Season with balsamic cream and freshly ground pepper.
  2. Mix yeast with 1 tsp of sugar and 1 tbsp of lukewarm soy drink until smooth. Let rest in a warm place for 30 minutes.
  3. Add flour to a bowl and mix with salt. Mash potatoes with a potato ricer and add them to the flour and yeast mix. Knead ingredients with a hand mixer and later by hand on a floured surface. Add some extra flour if the dough’s still sticky. Put the dough in a bowl and let it rest for 30 minutes in a warm place.
  4. Roll dough on a floured surface to 2cm thickness and cut round pastries using a glass. Pierce the middle of the pastry with your finger and expand it to 3cm in diameter. Put bagels on a lined baking tray, and cover with a clean dishcloth and let them rest for 20 minutes.
  5. Brush bagels with oat drink and sprinkle with sesame and pumpkin seeds. Bake at 180 °C / 350 °F for 30-40 minutes in a pre-heated oven until golden brown.
  6. Roast chili seitan patties and pineapple slices and place them on the sliced bagel, together with salad, chili sauce and confit.

 

Our tip for you: You are craving something hearty? How about our vegan alternative to cheese - the burger slices go well with the Hawaii-Bagel! 

 

2 people/burgers (recipe for 10-12 bagels)

 

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