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Lavish Breakfast Bagels



Treat yourself to a lavish breakfast with freshly-baked bagels (or freshly warmed-up ones if that seems easier…), a few decadent fillings and a glass of Culinaria Méthode Cap Classique of course!

If you feel like an early-morning bake, try Chef Pieter’s bagel recipe below and see his suggestions, from salmon to bacon to vegetarian, to fill them up with!

Recipe

Makes 16 small and 8 large bagels

Ingredients

1½ cup warm water

1tbsp active dry yeast

1tbsp sugar

1tbsp vegetable oil

2 tsp maple syrup

2 tsp coarse salt

4½ –  5 cups bread-flour

 1½ litre water with 2 tbsp honey/maple syrup in a pot, boiling

egg-whites for egg-washing

Toppings     

Sesame seeds, poppy seeds, caraway seeds

 Method

In a large bowl, stir water, yeast and sugar. Let stand for 5 minutes.

Stir in the oil, maple syrup and 1 cup flour, salt and enough remaining flour to make a dough.

Knead for 5 – 10 minutes.

Rest for 15 minutes.

Divide into 8 strips, roll and seal to make a ring.

Rest for 20 minutes.

In a pot, place the water, maple syrup and salt. Bring water to the boil.

Simmer water and cook for 1 minute a side and drain on a towel-lined baking sheet.

Place bagels on tray lined with baking paper.

Glaze the bagels with egg-whites and sprinkle the toppings over.

Place in a hot oven at about 200 ºC.

Bake for 15 – 20 minutes, until golden and crisp.

Fill the bagels with one of these delicious ideas:

  • Smoked salmon or Franschhoek trout, cream cheese dill, avocado
  • Poached salmon or Franschhoek trout, cream cheese, capers (try frying them first!), dill, seeded cucumber ribbons
  • Cream cheese, pretty pink radishes, cucumber slices
  • Cream cheese, mixed seeded tomatoes, finely-sliced red onion, a generous hand of basil
  • Crispy bacon, creamy scrambled eggs, mozarella and a touch of chilli.

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