You will need: Fireclay stones
Working hours: 80 minutes
Baking time: ca. 25 minutes

Preheating: approx. 30 minutes
Top heat: approx. 250-280°C
Fireclay brick: approx. 160-180°C

In the BOBBY:
Preheating: approx. 10-15 minutes
Top heat: approx. 200-250°C
Fireclay brick: approx. 140-160°C

Ingredients
(for 8 bagels)

For the bagels:

• 250 ml water
• 6 g fresh yeast (room temperature)
• 20 g sugar
• 500 g wheat flour type 550 
• 1 egg (size M)
• 10 g salt

In addition:

• Flour for the work surface
• Cooking oil
• 1 egg
• Sesame
  

For the ember vegetable salad:

• 1 red bell pepper
• 1 yellow bell pepper
• 3 tomatoes
• 1 onion
• 1 garlic bulb
• ½ bunch parsley
• 1-2 tbsp olive oil
• 1 squeeze of lemon juice
• Salt, pepper

In addition:

• 200-250 g cream cheese
• Lettuce leaves (e.g. romaine lettuce)
• 3-4 hard-boiled eggs
• 2 tins of tuna (185 g each)
• black olives, sliced
• Sliced feta, to taste

For the bagels:
Place the water, yeast, sugar, flour and egg in the mixing bowl of the food processor and knead into a smooth dough for 10 minutes using the dough hook. Add the salt and knead for a further 2-3 minutes.
Shape the dough into a ball, cover and leave to rise at room temperature for approx. 3-4 hours until it has doubled in volume.

Divide the dough into 8 equal pieces (100 g each) on a lightly floured work surface.

Fold the edges of the dough pieces into the center from all sides.
Then grind the dough pieces into round balls on a smooth (unfloured) work surface.

Using a floured wooden spoon handle, press a hole in the middle of the dough pieces and widen it to 5-6 cm with your fingers.

Then place the dough pieces on a lightly floured baking cloth or kitchen towel.

Cover and leave to rise at room temperature for approx. 1 hour.

During this time, heat the Merklinger to approx. 250-280°C (BOBBY: approx. 220-250°C).

As soon as you have a nice bed of embers in your combustion chamber, you can start cooking your embers.

For the ember vegetables:
Place the peppers, tomatoes, onion and garlic on the embers with the barbecue tongs. Keep turning until the vegetables are cooked and have black spots all over.
This only takes a few minutes. Carefully remove from the combustion chamber with the barbecue tongs and place hot in a pan with a lid. Cover and leave to cool.

You can bake your bagels during this time.

Continue to heat the Merklinger to 250-280°C (BOBBY: approx. 220-250°C). To do this, add a few more logs of wood and then push the fire with the embers all the way to the back.

For the bagels:
Brush a baking tray with cooking oil.

Bring the water to the boil in a large pan. Place the dough pieces one by one in the hot water for 30-60 seconds. (The water must not boil.) Turn and also leave for 30-60 seconds. Then remove with a slotted spoon, drain well and place on the oiled baking tray. Whisk the egg with a tablespoon of water and a pinch of salt in a small bowl. Brush the patties with the egg and then sprinkle with sesame seeds.

Place the baking tray directly on the firebricks in the hot Merklinger and bake the bagels for approx. 25 minutes. After half the baking time, rotate the tray once through 180° on its own axis.

Remove the tray from the oven and leave the bagels to cool on a wire rack.

During this time you can prepare the ember vegetable salad.

For the ember vegetable salad:
Peel the onion and 3 cloves of garlic. (Use the remaining garlic cloves elsewhere).
Peel the skin off the peppers and tomatoes. (It is best to wear gloves for this.) Cut the peppers in half and remove the stalk and seeds. Cut the tomatoes in half and remove the stalk.

Finely chop the vegetables and parsley and mix with the olive oil and lemon juice in a bowl. Season to taste with salt and pepper.


Fill the bagels:
Peel and slice the eggs. Drain the tuna well.

Cut the bagels in half crosswise. Spread cream cheese on the bottom half. Place lettuce leaves on top, some glutinous vegetable salad, feta as desired, tuna, olives and eggs on top.

Place the top half of the bagel on top. Done!

Tip:
The ember vegetable salad is also an excellent accompaniment to grilled food.