For the 8 bagels
270 g all-purpose flour
360 g 2% strained yoghurt
1 teaspoon of baking powder
salt
sesame seeds for garnish
For the egg salad
8 hard-boiled eggs
2 ripe avocados
100 g Mayo Vegan Sauce with Mild Mustard by Condito The Green Line
dill, finely chopped
parsley, finely chopped
1 lemon zest
salt and pepper
For the bagels:
In a bowl, add the baking flour, yogurt, salt and mix. Form a uniform dough, let it rest for a while and divide into 8 pieces. With your hands, roll each ball into a string and close it, forming a circle. Place the bagels on a baking tray lined with non-stick paper, brush with egg yolk and garnish with sesame seeds. Bake in a preheated oven at 180°C for 20 minutes.
For the egg salad:
Peel the eggs, cut them into small pieces and add them to a bowl. Add the avocados, chopped herbs, lemon zest, Mayo Vegan Sauce with Mild Mustard, salt and pepper and mix.
Fill the bagels with the egg salad and enjoy.
For the 8 bagels
270 g all-purpose flour
360 g 2% strained yoghurt
1 teaspoon of baking powder
salt
sesame seeds for garnish
For the egg salad
8 hard-boiled eggs
2 ripe avocados
100 g Mayo Vegan Sauce with Mild Mustard by Condito The Green Line
dill, finely chopped
parsley, finely chopped
1 lemon zest
salt and pepper
For the bagels:
In a bowl, add the baking flour, yogurt, salt and mix. Form a uniform dough, let it rest for a while and divide into 8 pieces. With your hands, roll each ball into a string and close it, forming a circle. Place the bagels on a baking tray lined with non-stick paper, brush with egg yolk and garnish with sesame seeds. Bake in a preheated oven at 180°C for 20 minutes.
For the egg salad:
Peel the eggs, cut them into small pieces and add them to a bowl. Add the avocados, chopped herbs, lemon zest, Mayo Vegan Sauce with Mild Mustard, salt and pepper and mix.
Fill the bagels with the egg salad and enjoy.
For the 8 bagels
270 g all-purpose flour
360 g 2% strained yoghurt
1 teaspoon of baking powder
salt
sesame seeds for garnish
For the egg salad
8 hard-boiled eggs
2 ripe avocados
100 g Mayo Vegan Sauce with Mild Mustard by Condito The Green Line
dill, finely chopped
parsley, finely chopped
1 lemon zest
salt and pepper
For the bagels:
In a bowl, add the baking flour, yogurt, salt and mix. Form a uniform dough, let it rest for a while and divide into 8 pieces. With your hands, roll each ball into a string and close it, forming a circle. Place the bagels on a baking tray lined with non-stick paper, brush with egg yolk and garnish with sesame seeds. Bake in a preheated oven at 180°C for 20 minutes.
For the egg salad:
Peel the eggs, cut them into small pieces and add them to a bowl. Add the avocados, chopped herbs, lemon zest, Mayo Vegan Sauce with Mild Mustard, salt and pepper and mix.
Fill the bagels with the egg salad and enjoy.
TASTEYOURFAVORITEDISHESTASTEYOURFAVORITEDISHES
