Carpaccio filled bagels

Carpaccio filled bagels

Preparation time:
30 minutes

Cooking time:
40 minutes


Doses for 6 bagels

  • Water 200 g
  • Bread flour 350 g
  • Fine salt 6 g
  • Brewer’s yeast 4 g
  • Maltor honey 10 g
  • Sesame seeds to decorate

For the filling

  • Fiorani Carpaccio
  • Lettuce
  • Sliced cheese




Sieve the flour into a bowl, add the brewer’s years, malt (or honey) and dribble in the water. Knead to obtain a smooth dough, then add the salt and work into the dough. Place on a floured surface and knead for a few more minutes until the dough is smooth and uniform. Place in a bowl greased with EVO oil, cover with cling film and leave to rise until doubled in size.


When the dough has doubled in size, place on a lightly floured surface and knead into a cylinder. Cut the cylinder into 6 equal parts of approximately 90 g each. Make each piece into a ball, cover with a kitchen cloth and leave to rest for 10 more minutes.


Shape each ball into a ring, and place on a baking tray lined with baking paper, well spaced, cover with a cloth and leave to rise for 1 more hour, until doubled in size.


Boil a large saucepan of water. Once the bagels have doubled in size, cut round the baking paper and toss each bagel into the boiling water; the paper will come away easily in the water. When the bagels float to the surface, drain them and place on an oven tray lined with baking paper and decorate with the sesame seeds. Bake the bagels in a static oven, pre-heated to 220 °C for 30 minutes. Remove from the oven when cooked and leave to cool.


When cool, cut the bagels in half and fill with fresh lettuce, sliced cheese and Fiorani carpaccio.