Pickled pineapple slices in a whole wheat bagel
- Total time
- 55 minutes
- Preparation time
- 25 minutes
- Calories
- 477
- Portions
- 6
The best bagels in the world are made... at home! Topped with creamy hummus and spicy-pickled pineapple slices, these bagels are simply unbeatable. Just thinking about them makes your mouth water.
Directions
Peel the ginger and grate coarsely. Remove the seeds from the chillies and chop finely. Peel the garlic and onions. Finely chop the garlic and cut the onions into rings. Squeeze the ginger between your fingers, collect the dripping juice. Heat the juice, syrup, garlic, star anise, salt and vinegar.
Peel and slice the pineapple. Put the pineapple slices and onion rings in a large preserving jar and cover with the broth (add some more water if necessary). Close the jar and marinate the pineapple-onion mix in the refrigerator for 24 hours.
The next day, put the flour in a bowl. Whisk together the salt, yeast, honey and lukewarm oat drink and knead into a smooth dough with the flour. Cover the dough and let it rise for 1 hour.
Then knead the dough well and roll out to a thickness of approx. 1.5-2 cm. Cut out 5-6 circles (Ø approx. 9 cm). Cut a smaller circle of about 3.5 cm diameter out of the centre of each circle.
Bring plenty of salted water to the boil in a large pot. Cook the dough rings in the boiling water for about 15 seconds on each side. Spread the dough rings on a baking tray covered with baking paper and sprinkle with sesame seeds. Bake in the oven at 200 °C top/bottom heat for about 25 minutes. Leave to cool.
Rinse the chickpeas and purée finely with tahini, curry powder and lemon juice (add a little water if necessary). Season to taste with salt and pepper. Halve, pit and peel the avocado. Cut the avocado into slices.
Drain the pineapple and onions. Slice the bagels open, spread with hummus and top with the pineapple slices, onions, avocado, herbs and lettuce leaves.
Spread the bagel love!
Your Dole team
Ingredients
50 g fresh ginger
2 chillies
2 garlic cloves
2 red onions
2 tbsp maple syrup
2 pieces star anise
20 g salt
200 ml rice vinegar
½ pineapple
300 g wholemeal spelt flour
Salt
15 g fresh yeast
1 tbsp honey
180 ml oat drink (natural)
80 g sesame
100 g cooked chickpeas (from the tin)
2 tbsp tahini (from the jar)
1 tsp curry powder
2 tbsp lemon juice
Pepper
1 avocado
½ bunch coriander
½ bunch mint
10 radicchio leaves
Plus: large sterile preserving jar, round cookie cutters (Ø approx. 9 cm and 3.5 cm), hand blender.
Nutritional Facts
| 6 Serving Per Container | |
| Serving Size | |
| Calories | 340 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (16.7 g) | |
| Saturated Fat (2.8 g) | |
| Cholesterol (1.7 mg) | |
| Sodium (1630 mg) | |
| Total Carbohydrate (64.2 g) | |
| Dietary Fiber (10.1 g) | |
| Total Sugars (6 g) | |
| Protein (14.9 g) | |
| Calcium (198 mg) | |
| Iron (8.7 mg) | |
| Potassium (675 mg) | |
| Vitamin A (3 mcg) | |
| Vitamin C (19 mg) | |
| Vitamin D (0.654 mcg) | |