Bruschetta Bagel

In a bowl, mix yeast, sugar, and ½ cup of lukewarm water, and let rest 5 minutes. In another large bowl, place flour and add previous yeast mixture, remaining lukewarm water, and salt. Mix thoroughly with your hands until a homogenous mixture is obtained. Transfer to a previously greased bowl, cover with plastic wrap, and let rise for 1 hour.

Once dough rises, place on a flat surface and divide it into 8 equal parts. Form small dough balls and using your finger, make a hole at the center to form the bagels like doughnuts. Place on a baking sheet, cover with a kitchen towels, and let rise for 15 more minutes.

In a pot with plenty of hot water over medium heat, cook each of the bagels for 5 seconds making sure they do not stick to each other. Remove from water and drain thoroughly. Place on a parchment paper-lined plate, sprinkle with sesame seeds, and bake at 390 °F for 25 minutes.

For the bruschetta: On a chopping board, place Glorys® and cut in half with a knife. Transfer to a bowl, add olive oil, garlic, and basil, and mix. Set aside.

Cut bagels in half, place on a chopping board and using a knife spread cream cheese on each bagel half. Add bruschetta, some drops of balsamic vinegar, and sprinkle with salt and pepper.