Homemade bagels

Bagels are super delicious straight from the oven, but toasting them gives almost the same result. Keeping it simple, you just need a bit of butter or cream cheese to spread on the warm bagel halves. But you can also fill the bagels with almost anything. Scrambled eggs and bacon for a traditional breakfast bagel, or go with different meat cuts, tuna, vegetables (oh, avocado!) and cheese and you have almost endless combinations to try. I prefer savoury versions of my bagel, but it is also ideal for sweeter things. How about filling your bagel with cream cheese and honey? Finally, nothing beats the classics! A must with any combination of fillings, is cream cheese - natural or flavoured. A generous spreading of cream cheese topped with cold smoked salmon and dill is just heavenly, if you ask me! Another favourite is smoked roast beef. I pair it with red onion slices and cornichons. And of course some cream cheese - preferably the peppery kind. Whatever you choose, give it a go and serve some warm bagels next weekend at the breakfast table. Nothing better than spoiling your loved ones!

Add the yeast and 2 tbsp. of syrup to the water (aim for a temperature of 42 C) and let stand 10 minutes until foamy. Combine flour and 2 tsp. salt and pour the liquid in. Work into a smooth dough by hand or machine, approx. 10 minutes. Leave to rise for about an hour or until doubled in size. Flip the dough onto a floured baking board and work out the air bubbles. Divide into 8 equal parts. Roll each piece into a smooth ball, flatten it a little and make a whole in the middle with your floured finger. Let rise for15 minutes under a damp kitchen towel.

Bring a large pot of water to a boil, add 1 tbsp. of syrup and 2 tsp of salt to the water. Boil each bagel 2-3 at a time for one minute on each side. Transfer to a baking sheet, sprinkle with your chosen seeds. Bake at 225 C for about 20 minutes, until golden brown. Cut in half, fill with your favourite fillings and enjoy!