Ingredients for 6 Bagels:
205 g of water at room temperature
350 g of flour
6 g of salt
4 g of dry yeast
10 g of malt
Sesame seeds q.b.

To fill:

200 g of Ricotta of Bufala Campana PDO
2 radishes
1 cucumber

Sift the flour in a bowl, add the brewer’s yeast and malt. Add the water at room temperature and knead until the mixture is homogeneous; then add the salt. Transfer the dough to a pastry board and knead for about 5-6 minutes, obtaining a smooth consistency. Put it in a large bowl, cover it with plastic wrap and let it rise for about 4 hours at 28-30 .
On the pastry board, cut a loaf from the dough and divide it into six pieces. Work them to form flattened balls, with a finger in the center to create doughnuts. Arrange the bagels on a sheet of baking paper and put them in the oven turned off to rise for 45 minutes.
Bring to a boil a pot of water and dip the bagels, cooking them for 20 seconds per side. Drain with a skimmer and put them back in the oven. Dust the sesame seeds on top and bake at 170 ºC for 30 minutes.

In a bowl work with a spatula the Ricotta of Bufala Campana PDO previously sieved, obtaining a creamy consistency. After cooking the bagels, cut the radishes and cucumber into slices, season with salt and oil. To fill, divide the bagel in two, spread plenty of Ricotta of Bufala Campana cream, lay the radishes and cucumber. Close the bagel and taste.