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!
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
- Sesame seeds, poppy seeds, caraway seeds (for toppings)
Instructions
- 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.
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