Dilute the yeast in 6cl of water and add a pinch of sugar.
In a big bowl mix the flour, salt, sugar and Sichuan pepper. Put the rest of the water and the diluted yeast in the middle of it. Knead while gradually incorporating flour. Add butter to the dough and knead it for 10 minutes to get smooth and soft dough. Wait for an hour while the dough gets bigger. Refold the dough to make a ball and put it in the fridge for at least 4 hours, or a whole night if possible.
Preheat the oven to 240°. Make 8 balls with the dough and dig a hole in the middle (around 2 inches wide). Fill a large pan with water and boil. When the water is boiling, add bicarbonate of soda and sugar to it. Put 2 bagels in the boiling water and poach them for 2 minutes, turn them over and poach them for 2 more minutes. Take them out of the water and drain them on a tea towel to soak extra water up.
When all the bagels are poached, put them on a baking tray covered with greaseproof paper. Paint them with the egg white and sprinkle on the poppy seeds. At the bottom of the oven, put a metallic bowl with 1 litre of boiling water. Put the bagels in the oven, lower the temperature to 200° and cook them for 20-25 minutes until the crust is golden. Then, let them cool.
Prepare the filling
Cook the peas al dente, then dry them. Finely slice the mint, leaving some leaves for decoration. Mix the Philadelphia and liquid cream together until light and fluffy. Following this add the grated ginger, along with the salt and pepper. Finally slowly mix in the peas and sliced mint.
Assemble the bagels
Slice the bagels in halves. On the slices place a tablespoon of the garnish, some slices of Comté cheese, a little slice of salmon and then some more garnish. Finally decorate it with mint leaves.
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