Treat yourself to a lavish breakfast this weekend with freshly-baked bagels (or freshly warmed-up ones if that seems easier…), a few decadent fillings and a glass of Culinaria Methôde 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
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