Breakfast Bagel by Rustique Boulangerie

Breakfast Bagel by Rustique Boulangerie

Rustique Boulangerie’s Multiseed Breakfast Bagel

Making bagels from scratch is easy and extremely rewarding, it just takes a little time. It's super delicious and a must-try! 

Ingredients (Makes 6 bagels):


370g Bakers Flour   

7g Salt

3g Dry Yeast         

200ml water @ 20⁰c  

27g Maple Syrup     


Poaching Liquid:

500ml Water              

100g Sugar    

30g Maple Syrup     

20g Salt                     


  1. In mixing bowl with a hook attachment mix the flour, salt, yeast, water and maple syrup on a slow speed for 2 mins so all the ingredients combine and form a dough. Continue mixing on a fast speed until the dough becomes smooth, shiny and is around 26⁰c.
  2. Next take the dough and divide into 6 x 100g pieces and shape into round balls and let them rest on a floured surface.
  3. After 20 mins take each dough ball and roll into a long strand around 20cm. Connect the two ends together around your hand and roll to make a ring.
  4. Place your bagels on a baking tray with non-stick baking paper and leave covered in a warm area for about 2-2.5 hrs or when your bagels have doubled in size.
  5. Pre heat your oven to 230⁰c
  6. In a pot place all the ingredients for the poaching liquid and bring to the boil.
  7. Once the liquid is boiling place the bagels in the pot and poach each side for 30-45 seconds.
  8. Take the bagels out of the poaching liquid and put them into a container with a mixture of pumpkin seeds, sunflower seeds, sesame seeds, linseed, poppy seed and oats. Place the bagels back on the baking tray and bake in the oven for 15-18 mins until golden brown.

To make the Bagels:

  1. Once your bagels have slightly cooled cut them in half.
  2. On each half of the bagel spread a generous amount of cream cheese. Then starting from the bottom; layer avocado, sliced tomato, a fried egg, spinach, Danish fetta, drizzle with hollandaise sauce and finish with a pinch of Alfalfa Sprouts
  3. Place the top halve of the bagel on the top and you’re done.