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

Toppings     

Sesame seeds, poppy seeds, caraway seeds