#bagellovers

Cat with bagel

His name is Markus

These chewy and flavorful pumpernickel bagels have a touch of sweetness from the honey and a hint of sourness from the rye flour. They make a delicious and unique breakfast or brunch option when topped with fresh strawberries.

Instructions: Dissolve the yeast and honey in warm water in a large mixing bowl and set aside for 5 minutes. Mix in the salt, rye flour, and 2 cups bread flour until the dough comes together. Turn the dough out onto a floured surface and knead for 10 minutes, adding 1 cup of bread flour at a time, until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and set aside for 1 hour in a warm place. Preheat the oven to 425 degrees Fahrenheit. Form the dough into 12 balls by dividing it into 12 pieces. Make a hole in the centre of each ball and stretch it out into the shape of a bagel. In a large pot, bring the water to a boil and add the cornmeal. 3-4 bagels at a time, boil for 2 minutes per side. Remove the bagels from the water and place them on a parchment-lined baking sheet. Sprinkle chopped strawberries on top of each bagel. Bake for 20-25 minutes, or until golden brown. Before serving, let the bagels cool on a wire rack.

With this simple recipe, you can enjoy the delicious taste of fresh, homemade plain bagels. These bagels are soft on the inside and crispy on the outside, making them ideal for breakfast or a midday snack. For a tasty treat, top with your favourite spreads.

Instructions: In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix in the warm water until a dough forms. Knead the dough for 10 minutes on a floured surface. Allow the dough to rest for 10 minutes, covered. Divide the dough into 8 equal parts and roll each one into a ball. Create a bagel shape by poking a hole in the centre of each ball. Allow the bagels to rest for 10 minutes, covered. Preheat the oven to 425F. Add the bagels to a large pot of boiling water. Cook for 2 minutes on each side, then remove to a paper towel to dry. Brush the top of each bagel with the egg and 1 tablespoon of water. Bake for 20-25 minutes, or until golden brown.

Morning delight with this Toasted Sesame Seed Bagel topped with egg, bacon, and cream cheese. The perfect balance of savoury and sweet flavors.

These Egg Bagel Sliders are a great way to start the day. They are filled with cheesy eggs and crispy bacon. For a quick and filling breakfast on the go, these are great!

Ingredients: 4 mini bagels, sliced in half. 4 large eggs. 4 slices of cooked bacon. 4 slices of cheddar cheese. 2 tablespoons butter. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Heat a non-stick skillet over medium heat and add the butter. While the butter is melting, use a round cookie cutter or a small glass to cut out a hole in the center of each bagel half. Place the bagel halves, including the cut-out circles, in the skillet, and toast them until they're golden brown on both sides. Remove and set aside. In the same skillet, carefully crack an egg into each bagel hole. Season with salt and pepper. Cover the skillet with a lid and cook the eggs for about 2-3 minutes, or until the whites are set, and the yolks are still slightly runny. Place a slice of cooked bacon and a slice of cheddar cheese on the bottom half of each bagel. Carefully place the bagel tops with the cooked eggs on top of the bacon and cheese. Garnish with fresh parsley, if desired. Serve your delicious Egg Bagel Sliders warm and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes