Bagel with aeQuilibrium, the delicious recipe

Sift the flour and transfer it to a bowl with the yeast, the malt and the water; knead well with your hands until you have a homogeneous mixture, then add a pinch of salt and continue to work. Transfer the mixture to a pastry board and continue to work with your hands, then arrange the mixture inside another bowl, which you will cover with cling film. Let it rise for 4 hours.
Once the necessary time has passed, transfer the dough back to a pastry board: shape it with your hands to obtain a loaf, from which you will get 6 pieces that you will turn into as many balls.

Stick your fingers in the center of each ball and widen the dough towards the outside to form donuts. Place the bagels on a tray and let them rise for an hour. In the meantime, in a pot, bring the water to a boil and cook the bagels for a few seconds. Drain them with a slotted spoon and place them on a baking sheet lined with parchment paper. Cover the surface of the bagels with sesame seeds. Bake the bagels in a preheated oven at 220°C for about 30 minutes

Once ready, let them cool down, cut them in half and then stuff them with slices of Oven Roasted Turkey Breast aeQuilibrium AIA, thinly sliced radishes, some lettuce leaves and spreadable cheese.