INGREDIENTS (for 8 bagels) 

For the dough

3 Tbsp Okami Bio Maca Powder

450 g all-purpose flour

18 g instant yeast

1 tsp salt

250 g plain yogurt

30 g milk or plant milk of your choice

1 beaten egg (optional)

Sesame seeds

Chia seeds

Fort he filling

Avocado

Cherry tomatoes

Rocket leaves

Extra-virgin olive oil

Salt and ground pepper 

METHOD

1/ In a large bowl combine dry ingredients: Okami Bio Maca Powder, whole wheat pastry flour, baking poder and salt. Add plain yogurt and combine using a large spoon or spatula until it starts to stick to itself in a large ball.

2/ Transfer the dough to flat surface dusted with flour, and knead the dough about 10 minutos until it starts to stick to itself, not to your hands. 

3/ Divide the dough into into 8 equal portions. Roll each portion out into a thick cylinder or rope and then join the ends to form your bagel. Do the same with all the portions and allow to rest for 15 minutes. 

4/ Preheat your oven to 200ºC.

5/ Place the bagels on a lined baking sheet. Brush the top of the bagels with the beaten egg. (This is optional, but it helps the toppings stay on better). Sprinkle the tops with sesame and chia seeds. 

6/ Bake at 190ºC for 20-25 minutes, then let them cool for about 10 minutes.

7/ Slice the bagels and add avocado, cherry tomatoes and rocket leaves to the bagels, then sprinkle with salt, pepper and olive oil.