Cool and casual strikes again! Wow the crowd with these homemade mini pizza bagels.

Mini homemade pizza bagels 

Serves 10 

Ingredients

For the bagels 

3 ½ cups (525g) bread flour, + extra for kneading 
2 tsp (10ml) instant yeast 
1 ½  Tbsp (22.5ml) sugar 
1 ½  tsp (7.5ml) salt
1 Tbsp (15ml) dried origanum 
1 ¾ cups (430ml) lukewarm water 
140g sun-dried tomato pesto 

1 egg, beaten
2 cups grated Cheddar or mozzarella
½  cup tomato puree or pizza sauce 
50g salami, chopped 
¼ cup pineapple chunks (optional)  

Method

1. For the bagels, place flour, yeast, sugar, salt and origanum in the bowl of a stand mixer. 
2. Using the dough hook attachment, start the machine on a low speed. 
3. Add water and tomato pesto, then continue to mix until a smooth dough forms, about 8 minutes. 
4. Transfer the dough to an oiled bowl and cover with cling wrap on the surface of the dough. Set the dough aside in a warm area, out of direct sunlight and allow to proof for about 1 hour or until the dough has doubled in size.
5. Knock the dough down and weigh out portions of 60g each. 
6. Roll each dough portion to a disc of about 6cm on 11 a clean work surface dusted with flour. Use your finger to create a hole in the middle of the dough and stretch the dough to get that iconic bagel shape. 
7. Place the bagels on a baking tray lined with baking paper. Cover and place in the fridge to rest for about 20 minutes. 
8. Preheat oven to 180°C. 
9. Bring a pot of water to the boil and boil the bagels in batches for about 2 minutes per side. 
10. Remove the bagels from the water, shake off excess water and place back on the baking tray. 
11. Brush with egg wash and bake the bagels for 5-18 minutes or until cooked and golden. Set aside to cool slightly. 
12. Cut the bagels in half and divide ⅔ of the cheese equally between the bottom bagel slices. 
13. Spread the tomato puree or pizza sauce on the tops of the bagels followed by cheese, salami and pineapple, if using. 
14. Sandwich the bagels closed and pop in the oven, baking until the cheese has melted. 

Recipes & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Ham, fig and Brie pizza

The post Mini homemade pizza bagels  appeared first on MyKitchen.

Sourdough is having a moment, and you don’t want to miss it! From a croissant sourdough loaf to yummy sourdough matcha bagels these viral recipes made with a sourdough starter are taking over kitchens everywhere. 

1. Sourdough croissant loaf 

Yes, you read right! A crunchy, buttery croissant bread? Yes, please! The viral collab of a sourdough loaf and a croissant has taken TikTok by storm – and we are here for it. For this delicious recipe you’ll incorporate cold butter during when you do the stretch and fold stages to create a flaky, buttery soft layers. Yum! 

@chels_field Replying to @Kat Zhu Croissant Sourdough Recipe 100g sourdough starter 350g warm filtered water 500g bread flour (I use @King Arthur Baking ) 10g salt 1 stick cold butter (grated) 1. In a medium-sized bowl, add your active sourdough starter and water. Mix thoroughly with a wooden spoon or spatula. 2. Add the flour and salt. Mix with spatula and then use your hands to make sure it’s mixed thoroughly. This will take a few minutes. You will want to make sure there are no flour clumps left. Scrape down the sides of the bowl to ensure that everything is incorporated into the main dough. 3. Cover and let sit for one hour. NOTE- This hour begins as soon as you begin mixing your dough together, NOT after you have completed the mixing and coil fold steps. 4. After the hour is up, you will start your coil folds or stretch and folds. 5. Grate the cold butter and place into the dough during your second coil fold. 6. When you are finished, place the plastic cover over the bowl, and allow the dough to rest for 30 mins 7. Perform a total of 4 rounds of coil folds (or stretch and folds) each 30 minutes apart. 8. Allow the dough to bulk ferment until it is fully proofed. The amount of time will vary depending on the temperature of your house, your dough and the climate you are in. (Use the below table for timing and 9. Once your bulk fermentation is finished you will do a preshape. To pre-shape, you will do circular motions, scrape the dough under itself and toward yourself to create a round, tight ball of dough. The goal is to create a uniform ball of dough with smooth, tight surface tension. 10. Cover the dough and allow it to rest for about 20 mins. 11. After the dough has finished its bench rest, use the bench scraper to flip the dough upside down onto your counter. The part of the dough that was touching the counter during the bench rest should now be 12. Very gently stretch the dough at its corners to create a square or rectangle shape. 13. Grab the bottom of the dough and fold it up ward, then grab the right side and flip over to the left, left over to the right, pull the top of the dough down to the center. 14. Stitch the dough by pulling the sides and cross crossing over each other (shown in the video) 15. Then roll the dough up like a burrito and place into your banneton. Cover and put in the fridge for at least 12 hours or up to two days. 16. Next day, preheat your oven to 500 degrees with your Dutch oven inside for 25 minutes. 17. Once preheated, take your dough out of the fridge and place onto parchment paper and score the lo 18. Place into the preheated Dutch oven for around 23 mins with the lid on. 19. After 23 mins, remove the lid and turn the oven temp to 450 and bake for an additional 8 minutes. time will vary depending on your oven) Or until your internal dough temp reaches 200 degrees Fahrenheit. #sourdoughbread #sourdough #sourdoughstarter #sourdoughforbeginners #sourdoughtok ♬ som original – andressaressam

2. Sourdough cereal 

Add some sugar, spice (and the sourdough starter, of course) to make a delicious cinnamon toast crunch cereal. This yummy breakfast cereal is buttery, flaky, and perfectly sweet. This viral recipe is popping up on everyone’s For You pages – and it’s a breeze to make. Once cooled down, just add milk and voila! 

@lauragettle This was a first try at Simplicity and A Starter’s Homemade Sourdough Cinnamon Toast Crunch Cereal. I’d say it was a success, and it was so easy which is always a bonus! My 2yo gobbled it up! #sourdough #sourdoughdiscard #sourdoughstarter #homemade #cereal ♬ original sound – Laura | MultiPassionate SAHM

3. Sourdough matcha bagels 

This one is definitely for the bagel-obsessed! It was only a matter of time before matcha made its appearance in the sourdough world – and we could not have imagined a tastier way! The naturally sweet, nutty and clean flavour of matcha adds another layer of depth to your bagel. You can pair it with toppings like cream cheese and creamy avocado. Are you a sweet tooth? Opt for toppings like honey or jam. These bagels are chewy, soft and rich with matcha flavour in every bite.   

@jeshastevens Replying to @daveearly3 matcha swirl sourdough bagel. Bagel recipe will be up monday #sourdough #sourdoughbread #bagel #bageltok #sourdoughstarter #stpatricksday ♬ Love on the Brain (Originally Performed by Rihanna) [Instrumental Version] – Hit The Button Karaoke

Photography: Fresh Living Magazine 

The post 3 Viral TikTok sourdough recipes taking over your <em> For You </em>pages  appeared first on MyKitchen.

If you’re going to put all your eggs in one basket, let it be the air fryer’s one. This croque madame bagels is the breakfast of dreams!

Croque madame bagels 

Serves 2 

We call this the ultimate all-day-breakfast sandwich. 

Ingredients

For the white sauce  

3 Tbsp butter 
3 Tbsp flour 
1 ¼ cups milk 
Salt 
½ tsp wholegrain mustard  

2 bagels, halved and buttered
2 slices ham of your choice 
100-150g mozzarella, grated 
Sprinkle of grated Parmesan (optional)
2 eggs 
Salt and milled pepper 
Chopped chives, for serving  

Method

1. Heat a small pot over medium heat. Melt butter then add flour. Whisk to combine and cook for a minute. 
2. Add milk gradually while whisking to create a smooth sauce. Stir in salt and mustard, then boil for 1-2 minutes until cooked. Set aside.
3. Top the bottom half of bagels with a ham slice each, and spread a generous layer of white sauce on top of it. Divide mozzarella and Parmesan, if using, between bagels. Season and sandwich close.
4. Crack eggs open, discarding the excess thin, runny egg white. Place eggs in bagel hole, and season.  
5. Air fry (or bake in the oven) at 180°C for 13-15 minutes until egg is cooked. 
6. Serve hot, sprinkled with chives. 

Recipes and styling: Liezl Vermeulen 

Photographs: Zhann Solomons 

The post Croque madame bagels  appeared first on MyKitchen.

Stuck with leftovers after the big festive spread? These quick recipes will stretch your leftovers into more moreish meals. 

Sweet and salty gammon bagels 

Serves 6 

Add some texture by serving this with crunchy pickled vegetables or a chunky relish. 

Ingredients 

6 bagels or so rolls, halved 
3 Tbsp wholegrain or Dijon mustard (sweet chilli sauce works well too) 
Handful fresh rocket 
12 slices cooked gammon
6 slices mature Cheddar or Emmenthal cheese 

Method 

1. Brush each bagel half with some mustard. 
2. Toast bagels in a hot pan until golden, about a minute. 
3. Top the bottom halves of bagels with rocket, gammon, cheese and extra mustard. Sandwich close and serve.

Also read: Roast salmon with red-wine butter and leeks

Mexican-inspired loaded buns 

Serves 6-8 

Take it up a notch by adding Cheddar and braaiing these buns over medium coals for the ultimate braai broodtjie. 

Ingredients 

¼ cup mayonnaise
2 Tbsp wholegrain or Dijon mustard 
3 cups cooked and shredded beef (pork, lamb or chicken also works well) 
1/3 cup BBQ sauce 
3 Tbsp sriracha 
3 Tbsp chopped fresh coriander, plus extra for serving 
Salt and milled pepper 
Glug oil 
2 corn on the cob 
1 small red or green cabbage, shredded 
2 jalapeños, sliced 
1 lime or ½ lemon, juiced 
6-8 soft or seeded rolls, toasted 

Method 

1. Combine mayo and mustard, and set aside. 
2. In a bowl add the shredded meat, BBQ sauce, sriracha, coriander and toss to combine. Season well. 
3. Oil, season and char corn on a hot griddle pan or medium coals for 6-8 minutes. Cool and cut off the cob. 
4. In a bowl combine corn kernels, cabbage, jalapeños and extra fresh coriander. Add lemon juice and toss. 
5. Layer each roll with the mayo and mustard mixture, shredded meat and corn salad

Spicy curry potato samoosas 

Makes 10-12 

The perfect way to use up those le -over potatoes or any other veggies you may have. 

Ingredients 

1 Tbsp olive oil 
1 onion, finely chopped 
2cm knob ginger, grated 
1 tsp of each ground cumin and chilli powder 
½ tsp of each garam masala and turmeric 
3 cooked left over potatoes, cubed 
Handful fresh coriander, chopped 
Squeeze of lemon juice 
Salt and milled black pepper 
1 Tbsp flour 
2 Tbsp water 
1 packet (500g) samoosa pastry 
Oil for deep-frying 
½ cup plain yoghurt 
¼ punnet chopped mint and coriander 

Method 

1. Sauté onion, ginger and spices in olive oil over medium heat until fragrant and onion is soft, about 8-10 minutes. 
2. Stir in potatoes, coriander, lemon juice and season. 
3. Mix together flour and water to form a paste. 
4. Spoon one heaped tablespoon of the mixture into the bottom right-hand corner of a samoosa pastry strip. 
5. Fold over to form a triangle. Keep folding until you reach the end of the strip. Seal with a little flour paste and repeat. 
6. Deep-fry a few samoosas at a time over a medium heat until golden brown. 
7. Drain on paper towel and keep warm. 
8. Mix together yoghurt, mint and coriander, then serve with the samoosas.

Warm 3-bean salad 

Serves 4 

A great way to revive wilted greens the next day. Swap out mozzarella for feta to cut down the cost. 

Ingredients 

2 cans four bean mix, drained 
2 cans corn kernels, drained 
1 large green pepper, diced 
200g cooked wilted greens (green beans, broccoli, mange tout or sugar snaps work well) 
1-2 tubs fresh mozzarella (feta or ricotta cheese work well, too) 
1 handful fresh rocket or lettuce  

For the dressing  

½ cup of each water and white vinegar 
1/3 cup sugar 
1 Tbsp tomato sauce
1 Tbsp soy sauce 
1 Tbsp chilli flakes 
1 Tbsp mild curry powder 
Salt and milled black pepper 
1 tsp cornflour  

Method 

1. Toss beans, corn, green pepper and cooked greens in a large serving bowl. 
2. Heat dressing ingredients, excluding cornflour, in a pot and bring to a simmer. 
3. Mix the cornflour with a li le cold water to create a thick paste, then whisk into simmering mixture. 
4. Cook for 5-6 minutes, whisking regularly. Taste and adjust seasoning if needed. 
5. Add vegetables to a serving bowl and drizzle half the dressing over veggies, tossing to coat evenly. 
6. Top with fresh mozzarella, rocket or lettuce, and drizzle with remaining dressing before serving.

Also read: Leftover gammon toasties with cherries and Brie

Words: Chad January

Photography: Fresh Living Magazine

The post How to stretch your leftover into moreish meals  appeared first on MyKitchen.

Yes, breakfast can get this good in under half an hour. Follow our easy recipe to enjoy restaurant-style poached egg, smoked mackerel and hollandaise bagels in the comfort of your own home.

MAKES 4 // COOKING TIME 25 min

INGREDIENTS
300g spinach
7 eggs (4 whole, 3 yolks)
180g butter, cut into 1 cm cubes
3 tbsp white wine vinegar
Juice of 1 small lemon
4 bagels, toasted
2 smoked mackerel fillets, skinned and roughly torn
Salt and pepper

METHOD
1. Blanch the spinach by placing it in a colander and pouring boiling water over it.
2. For the hollandaise, place a small pot over very low heat. Add the 3 egg yolks and 2 tbsp water, then whisk in the butter 1 cube at a time.
3. Fill another pot with water and heat it to simmering point (not boiling). Add the vinegar. Stir in a circle in 1 direction to create a whirlpool. Poach the remaining 4 whole eggs, 1 at time by cracking into the centre and cooking for 3–4 minutes, until done to your liking. Drain on paper towel.
4. Top the bagels with spinach, mackerel, eggs and hollandaise sauce. Season to taste.

No one can resist the homely taste of freshly-baked bran muffins slathered with melting butter. Whip these up for Sunday morning breakfast or to eat during the week as an on-the-go snack!

The post Poached egg, smoked mackerel and hollandaise bagels appeared first on MyKitchen.

Decorate your brunch table with a generous helping of these breakfast bagels to treat your guests to the ultimate brekkie meal.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the caramelised onions
2 tbsp oil
2 red onions, sliced
2 tsp brown sugar
2 tbsp balsamic vinegar
For the asparagus
1 tbsp olive oil
Handful asparagus
Zest and juice of ½ lemon
To serve
½ cup cream cheese
4 bagels, cut in half and toasted
4 slices smoked salmon
2 tbsp capers, drained
¼ cup chives, chopped

METHOD
For the caramelised onions
1. Heat the oil in a pan over low heat. Add the onion and fry, stirring occasionally, for 10–15 minutes until soft and caramelised. Add the brown sugar and vinegar and cook for a further 3 minutes.
For the asparagus
1. Heat the oil in a pan over medium heat. Add asparagus, lemon zest and juice and fry for 8–10 minutes, until the asparagus is tender but still crunchy inside.
To serve
1. Spread cream cheese over the bagels. Top with asparagus, smoked salmon and caramelised onion and finish off with capers and chives.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Poached egg, smoked mackerel and hollandaise sauce make another tasty pairing for brekkie bagels!

The post Breakfast bagels with asparagus and caramelised onions appeared first on MyKitchen.