These bagels are adapted from a recipe in The Bread Bible by
Rose Levy Beranbaum. You'll need to begin this recipe a day
100 gmbutter, coarsely chopped4leeks, white parts only, thinly sliced12eggs 400 mlpouring cream2 tbsp(firmly packed) flat-leaf parsley, coarsely chopped600 gmhot-smoked trout, coarsely flakedCaraway seed bagels415 gm“00” flour, plus extra for dusting1 tspcaster sugar1 tspdried yeast1½ tbspfine sea saltFor greasing:oil1 tbspmolasses1 tspbicarbonate of soda1eggwhite, lightly beaten, for brushing1 tbspcaraway seeds
For caraway seed bagels, combine 235gm flour, sugar, half the yeast and 265ml warm water in the bowl of an electric mixer. Whisk until very smooth, scraping sides of bowl, cover with plastic wrap, set aside until frothy (8-10 minutes). Combine remaining flour, remaining yeast and sea salt in a bowl, carefully scatter onto frothy yeast mixture (do not stir), cover with plastic wrap, set aside at room temperature (1 hour), then refrigerate overnight for flavours to develop. Bring mixture to room temperature, then knead in an electric mixer fitted with a dough hook until smooth and elastic (10-12 minutes). Place in a lightly oiled bowl, turn to coat, cover with plastic wrap, stand until doubled in size (45 minutes-1 hour). Divide dough into 6 even-sized balls, then push into centre of each ball with your thumb and pull outward to form an 8cm-diameter ring. Place on a tray lined with lightly floured baking paper, cover with a tea towel, set aside until slightly puffed (10-15 minutes). Meanwhile, preheat oven to 220C. Bring a large saucepan of water to the simmer over medium heat, add molasses and bicarbonate of soda. Add bagels in batches and simmer, turning once, until slightly puffed (30 seconds-1 minutes each side). Remove with a slotted spoon, shake off excess water, then place on oven trays lined with lightly floured baking paper, stand until dry (1-2 minutes). Brush with eggwhite, scatter with caraway seeds and bake until just golden (5 minutes). Reduce oven to 180C, bake until cooked through (15-20 minutes), then cool completely on a wire rack. Halve bagels before serving.
Meanwhile, heat 60gm butter in a large frying pan over medium heat, add leek and sauté until very tender (20-25 minutes). Season to taste, set aside and keep warm.
Whisk eggs and cream in a bowl to combine, then heat remaining butter in a frying pan over medium heat. Add egg mixture, stir until just cooked through (2-3 minutes), season to taste, then stir through parsley.
Serve bagels with warm buttered leeks, scrambled eggs and hot-smoked trout.