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!
Makes 16 small and 8 large bagels
1½ cup warm water
1tbsp active dry yeast
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
Sesame seeds, poppy seeds, caraway seeds
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:
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