Knead the flour, yeast, malt and water together. Add the salt and allow the dough to rise for 4 hours. Divide the dough into 4-6 portions, shape into rings and leave to rise for another hour on single portions of baking paper.
Boil a pan of water and boil the bagels for a minute on each side. Bake in a static oven, pre-heated to 200°C for 35 minutes. Leave to cool.
Cut the bagels and fill with rocket (tossed in oil and salt if you wish), cherry tomatoes and stracchino cheese. To complete, divide the tartare and spread on a thick layer before closing the bagels.
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