Bagels with camembert and onion jam

Bagels with Isigny Sainte-Mère camembert and onion jam

Today I offer you a recipe for camembert bagels, which will take you on a journey from Normandy to the United States. This journey began long ago, when a Norman lord left Isigny-sur-Mer for England. Over the centuries, its name, d’Isigny became Anglicanized to become Disney. This name has come down to us thanks to Walt Disney, the famous creator of Mickey.
On the occasion of its 90th anniversary, the cooperative of Isigny Sainte-Mère partners with Disney France through 8 limited edition cheeses. Inside each box, there is a mini comic strip that tells the whole story in detail.
Mickey, Normandy and cheese fans are in for a treat!

Camembert bagels Isigny Sainte-Mère

I chose to make bagels. I love these buns so much. For a very Norman garnish, I associated the camembert with a homemade onion jam that I prepared from apple jelly. This jam is really delicious. This is the perfect recipe that I have been looking for for a long time.

Making bagels is not really complicated. The dough is made in a robot, like any bread dough. After a period of growth, we proceed to shape the bagels. For this, the best is to make a sausage, then join the ends. Once the bagels have risen, they are immersed for a few seconds in boiling salted water before covering them with seeds. That’s what makes bagels so special. All that remains is to cook them and then garnish them before eating.
It is ideal for a meal taken outside. I can’t wait for the good weather to arrive to slip them into my picnic basket…

Bagels with camembert and onion jam:

Onion Preserve:

300g onions
1 clove of garlic
30ml cider vinegar
200g apple jelly
olive oil

Thinly slice the onions, then sauté them in a drizzle of oil with the garlic clove simply crushed. Stir regularly.

When they start to color very lightly, add the vinegar and the jelly.
Put on a very low heat and leave to confit for about 40 minutes. There should be almost no liquid left.

Book cool.

Bagels:

230ml water
30ml sunflower oil
1 tbsp of honey
2 level tsp dehydrated baker’s yeast
500g T45 flour
1 tsp salt
mix of 6 seeds
onion jam
1 Isigny camembert

mesclun
nut

Warm the water, oil, honey and yeast very slightly in the microwave.
Pour everything into the bowl of the robot.
Add the flour and salt and knead for about ten minutes at low speed.

Film and let rest for about 1 hour 30 minutes.

Place the dough on a lightly floured work surface and drop the dough. Cut into 12 pieces of about 65 g each.
Make a sausage of about 25 cm and join the 2 ends with a little water.
Do the same for the 12 pieces, then let rise for another 1 hour 30 minutes.

Heat a pan of salted water.
Dip each bagel in this water at a low boil, for about 20 seconds per side.
Place as you go on a baking sheet and cover with seeds.

Preheat the oven to 200°C and cook for 12/15 minutes.

Homemade bagels

Cut the bagels, then top them with onion jam, mesclun, Camembert slices and walnuts.

Bagels with camembert and onion jam

To finish: the idea of ​​this jam combining onion and jelly comes to me from the delicious Hap en Tap blog. An idea that I will not fail to repeat very regularly, with other jellies.


If you can’t find apple jelly, you can easily make it yourself. To do this, mix 2 apples then press them between your hands to obtain the juice. Afterwards, just add half the weight in sugar and possibly a little Vitpris and proceed as for all jellies or jams.
This jelly can be flavored according to your wishes and on its own, it is already an excellent accompaniment to camembert.


I made 12 fairly small bagels. You can count 2 per person. You can make 8 to have them a little bigger or even 20 if you want to offer them for an aperitif or a buffet.
They can be stored in the freezer. just iron them very lightly in the oven before garnishing them.

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