Bagels with Two Kinds of Spreads

For the bagels with two kinds of spreads, melt the yeast in four tablespoons of warm water and stir with honey. Let the butter melt. Knead about three quarters of the flour with the steam, milk and butter and a little soup powder to a smooth dough.

Mix 150 grams of Parmesan cheese with the remaining flour, pepper and paprika powder and work into the dough by the tablespoonful. If the dough is very firm, add a little more milk.

Let rise in a warm place until the dough has doubled in size. Form two tablespoons of dough into balls. Make a hole in the center with your finger and enlarge by circling. Place on a baking sheet with parchment paper.

Preheat the stove to 200 degrees. Bring two liters of water to a boil, let baking soda dissolve in it. Put the bagels in with a slotted spoon and pre-cook for one minute. Take them out again, let them drain and put them on the baking tray. Mix the egg with a tablespoon of cold water, brush the bagels with it and sprinkle with the remaining Parmesan. Bake for about ten to 15 minutes.

For the arugula-walnut spread, mix the cream cheese with yogurt until creamy. Chop the arugula into small pieces. Toast the walnuts without fat in a frying pan until fragrant. Chop them in a blitz chopper. Finely dice the onion and stir into the cream cheese with the herbs and nuts. Season with salt and pepper.

For the Hot Cream Cheese, mix cream cheese with yogurt, paradeis pulp and sambal oelek until creamy. Chilischo

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