Yesterday my mom teased me by sending a picture of my favourite savoury pastry, a bagel type thing we call vesirinkeli. I immediately made a starter dough so I could make a batch of my own today.
These are the most unassumingly delicious little treats to enjoy on their own, or with a bit of butter and served with tea. They also freeze well, if there is any left after a few hours, and I like to pop them into the toaster so they taste almost as good as freshly baked. The texture is wonderfully chewy and the coating is nice and salty because the bagels are boiled in a salty water before going into the over.
How can water, flour, yeast and salt be this delicious!?
Breadman 