Poppy Seed Bagels with Peaches and Camembert
Healthy, because
Even smarter
Nutritional values
These sandwiches are well rounded, complete with carbs from the bagels, vitamins, minerals, and fiber from the peaches, and fats and protein from the camembert.
For a quicker preparation, you can use store bought bagels. You can also add prosciutto to this recipe for some added protein.
(Percentage of daily recommendation)
| Calorie | 1,307 cal. | (62 %) | ||
| Protein | 51.1 g | (52 %) | ||
| Fat | 42.4 g | (37 %) | ||
| Carbohydrates | 183.24 g | (122 %) | ||
| Sugar added | 3.81 g | (15 %) | ||
| Roughage | 0.82 g | (3 %) |
| Vitamin A | 256.55 mg | (32,069 %) | ||
| Vitamin D | 1.34 μg | (7 %) | ||
| Vitamin E | 4.32 mg | (36 %) | ||
| Vitamin B₁ | 1.21 mg | (121 %) | ||
| Vitamin B₂ | 1.31 mg | (119 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 187.82 μg | (63 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.57 μg | (19 %) | ||
| Vitamin B₁₂ | 1.51 μg | (50 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 837.72 mg | (21 %) | ||
| Calcium | 455.89 mg | (46 %) | ||
| Magnesium | 61.52 mg | (21 %) | ||
| Iron | 9.84 mg | (66 %) | ||
| Iodine | 56.12 μg | (28 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 15.31 g | |||
| Cholesterol | 105.12 mg |
Ingredients
- For the poppy seed bagels with peaches and Camembert
- 4 Poppy seed bagels (recipe below)
- 1 wheel Camembert
- 1 large Peach
- Lettuce (for serving)
- butter (for brushing)
- For the poppy seed bagels
- 16 ozs Pastry flour
- ½ cube fresh Yeast
- 1 Tbsp sugar
- 4 ozs lukewarm milk
- 4 Tbsps vegetable oil
- 1 tsp salt
- 1 egg
- 1 egg white
- Poppy seeds (for sprinkling)
Preparation steps
For the poppy seed bagels with peaches and Camembert: Cut the bagels in half and spread the butter over the cut sides.
Rinse the lettuce leaves, shake dry and tear into smaller pieces.
Slice the Camembert. Rinse the peaches, cut in half, pit and slice.
Arrange some lettuce on the bottom halves of the bagels, top with cheese, peaches and more lettuce then sandwich together with the top halves of the bagels.
For the poppy seed bagels: Dissolve the yeast and sugar in the warm milk. Mix into the flour along with the oil, salt and whole egg and knead with the dough hook attachment until smooth. Cover and let rise in a warm place for about 30 minutes.
Knead again and let rise for another 30 minutes.
Transfer the dough to a lightly floured work surface, divide into 10 equal pieces and shape each piece into a ball. Press your thumb through the middle of each ball and shape the dough into a large ring with a 1 1/4 inch wide hole in the center. Cover and let rise in a warm place for 15 minutes.
Cook the bagels in boiling salted water for about 1 minute, turning once, then remove, drain and place on a baking sheet lined with parchment paper. Brush with beaten egg white and sprinkle with poppy seeds. Bake in a preheated oven at 400°F for about 25 minutes, until golden brown.
