“I mean, what’s not to like? Custard, good. Jam, good. Meat, good!”


As a special Friday breakfast, I prepared bagel with eggplant- and egg cream. I knew it will be a lot of trouble as you need to first make the dough, then boil it in water and then bake it in the oven. But it is worth all the hassle. It is a dense, chewy but still crumbly bread. Next time I will try to make more fluffy, but I am very happy with this recipe.


  • 3 c flour
  • 1 c water plus 2 l to boil
  • 1 ts dry yeast
  • 1 1/2 tsp sugar plus 2 tbsp
  • 1 ts salt
  • 2 yolks
  • 3 tbsp flax seed

If you are using a bread-maker, just pour in all the ingredients and choose the Dough program (normally takes like 90 minutes). If you are working with a hand mixer, pour the ingredients in a big bowl and then mix them with the dough hook of the mixer until well combined and developed. Then transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours in a warm spot (it may be the oven turned to 50 degrees or on top of a radiator.

When the dough is ready, split it into 10-12 equal parts and shape each piece into a flattish ball. Take a wooden spoon and use the handle to make a hole in the middle of each ball. Now you slip the spoon into the hole, then twirl the bagel around the spoon to make a hole about 3cm wide.

In the meanwhile, bring a large pan of water to the boil and tip in 2 tbsp of sugar. Put the bagels into the boiling water – no more than four at a time. Cook for 1-2 mins, turning over in the water until the bagels have puffed slightly. Remove them from the water. Sprinkle over your choice of topping (flay seed in my case and egg yolk) and place on a baking tray lined with parchment. Bake in the oven for 25 mins until browned and crisp.


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