Bagels… even though I’m German, I’ve always had a weakness for these doughy, originally jewish treats that came from Poland and had their big breakthrough in the United States. Today I am bringing you one of my favorites: A copycat version of a bagel served just like they do at Bagel Sisters in my hometown of Trier, Germany. A pumpkin seed bagel made with Einkorn wheat flour and topped with chili cream cheese.
About this Recipe
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Whenever I am back in my hometown of Trier, Germany, I try to make a stop by the Bagel Sisters, a small and cozy bagel shop with an idyllic courtyard in the back. It’s one of the cutest little breakfast and brunch places in Trier and I always order the exact same thing: a pumpkin seed bagel with chili cream cheese. Today I tried to recreate that same flavor profile with bagels using Einkorn white and whole wheat flour and a chili cream cheese with Sambal Oelek. Let’s just say I got pretty darn close!
At Bagel Sisters, the bagels come served with cream cheese smeared on a leave of lettuce, topped with fresh tomato. The bagel hole gets filled with fresh cut cress and it’s super simple to grow your own in a matter of a few days on your windowsill. Simply sprinkle the seeds over some watered soil and spray with some more water (spraying helps the seeds from dislocating). Place on a windowsill with plenty of light and occasional sun. The sprouts should pop up within two days. Spray with water every day until you have harvested all the sprouts. They will not grow back. Cress sprouts have a mild, peppery taste and are great on any kind of sandwiches.
Every time I eat these bagels with chili cream cheese, I close my eyes and try to imagine myself in the old Roman city of Trier, sipping on a latte and enjoying this exact same treat. Creating experiences like these is crucial in current times when trips back home have been canceled due to the virus. Cooking and baking familiar things from home help me feel much closer and attempt to mend the sadness of not being able to go home for a while.
Scroll on down for the recipe, now in printable version.
Einkorn Bagels Essentials
Mozart White Chocolate + Pink Grapefruit Sorbet
Okay okay… I know… juice is perfectly fine in mimosas.. but why not change things up with a refreshing scoop of grapefruit sorbet spiked with Austrian Mozart White Chocolate Liqueur instead?
The sorbet is easy to make (and if you don’t have an ice cream maker, simply make it by keeping the sorbet mixture in your freezer and whisking it every so often). You could also serve this as either an aperitif, a palate cleanser between courses or as dessert. Bottom line: is there any good reason NOT to make this?
To make, combine sugar and 1 c of the grapefruit juice in a pot and bring to a boil, stirring until the sugar has dissolved. Allow to cool, then add the remaining juice, Mozart and zest. Stir and transfer to the fridge. Once chilled, either proceed with an ice cream maker or transfer to the freezer, whisking about every hour for roughly 3 to 4 hours or until firm. Scoop into a martini or champagne glass, fill up with sparkling wine, and garnish with mint leaves.
- 2.5 c fresh grapefruit juice
- 1/2 c Mozart White Chocolate liqueur
- 1/2 c granulated sugar
- 1 tsp grapefruit zest
more German Bread Recipes
Rhubarb is back in season and it just so happens to be one of my absolute faves! Next up is a German cheesecake with rhubarb and it’s going to be lecker! Make sure to subscribe to my blog now, so you’re not missing out when this new Rhabarber Käsekuchen post goes live!
Bagels with Chili Cream Cheese
- 1 tsp baking soda for boiling the bagels
- toppings: pumpkin seeds, sunflower seeds, cheese, sesame seeds, everything topping (Trader Joe's sells an Everything But The Bagel Topping that I love to use on avocado toast as well) optional
Chili Cream Cheese
- 225 g whipped cream cheese an 8 oz container
- 2 to 4 tsp sambal oelek depending on how spicy you like it
- tomato slices
- lettuce leaves
- cress sprouts grow on windowsill for 4 days before using
- Combine all ingredients in the bagel dough category and knead on the lowest setting of your stand mixer for 5 minutes, then another 10 minutes on the second setting until you achieve a smooth, firm dough.
- Cover and allow to rest at room temperature for 1 hour.
- Portion the dough into 9 equal parts (100 g or 3.5 oz each), roll out into 20 to 25 cm long strings (about 10 inches), then fold over the ends and press together. Place on a large plate on parchment paper and cover with a clean linen towel (you can also cover it in a couche if you have one). Let rest for 1 hour at room temperature.
- Now transfer to the fridge overnight or for at least 12 hours and up to 16 hours (keeping covered).
- Preheat the oven to 230 degrees C or 445 degrees F and place an oven-safe pan with water on the lower rack. In a large pot, bring 2 liters/quarts of water to a boil, then add the baking soda. Dip for 30 seconds in the boiling water before transferring to a baking sheet covered in parchment paper (easiest to remove with a skimmer). Before baking, feel free to roll your bagels in any choice of topping (I covered some with pumpkin seeds and some with shredded gouda).
- Bake for a total of 20 minutes. After 5 minutes, open the oven door wide to release some steam, then reduce the temperature to 200 degrees Celsius or 390 degees Fahrenheit for the remaining 15 minutes of baking. Crack the oven door just slightly for the last 5 minutes of baking to achieve a thin, golden crust.
- To make the chili cream cheese, add the sambal (to taste) to the container of cream cheese and stir until combined. It's SO GOOD! The traditional way these bagels are served at Bagel Sisters is to smear the cream cheese on a leaf of iceberg or romaine lettuce, place that on the lower bagel half, add fresh tomato slices on top (I always add some salt and pepper as well), then add the top bagel half and fill the bagel hole with freshly cut cress. Guten Appetit!
I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.