Brunch Essentials Recipe

Activate yeast

Combine warm water (120 ml) with 2 tsp active dry yeast and 2 tbs sugar in a small bowl. Let sit 5–10 minutes until foamy.

Make dough

In a large bowl or stand mixer fitted with a dough hook, whisk together 3.5 cups all-purpose flour and 1 tsp salt. Add foamy yeast mixture, 120 ml warmed milk, 2 large eggs, and 3 tbs oil. Mix on low until a shaggy dough forms, then knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tbs more flour.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm place for 60–90 minutes, until doubled.

Shape twists

Punch down dough and divide into 12 equal pieces. Roll each piece into a 10–12 inch rope, then fold rope and twist or braid into a mini twist, tucking ends underneath.

Second rise & egg wash

Place twists on a parchment-lined baking sheet, cover and let rise 30–45 minutes. Preheat oven to 190°C (375°F). Whisk 1 egg with a splash of water and brush over each twist. Sprinkle sesame or poppy seeds if desired.

Bake

Bake for 15–18 minutes until golden brown and hollow-sounding when tapped. Cool on a rack before serving.

Make dough

In a large bowl mix 4 cups bread flour, 1.5 tsp instant yeast, 2 tsp salt, and 2 tbs sugar. Add 320 ml warm water and stir until a stiff dough forms. Knead by hand or mixer 8–10 minutes until smooth and slightly tacky.

First rise

Shape into a ball, place in a lightly oiled bowl, cover and let rest 30–45 minutes — bagel dough should not double fully but relax.

Shape bagels

Divide dough into 8 pieces (about 110–130 g each). Roll into tight balls, then poke a hole through the center with your finger and stretch to form a 2–3 inch hole. Place on a lined baking sheet and cover; rest 15–20 minutes.

Poach and top

Preheat oven to 220°C (425°F). Bring a large pot of water to a simmer, add 1 tbs baking soda. Working in batches, poach bagels 1 minute per side (flip once). Remove with a slotted spoon, drain briefly, then place back on sheet. Brush with egg wash if desired and sprinkle toppings.

Bake

Bake 18–22 minutes until well browned. Cool on a rack. Serve sliced with assorted shmears.

Plain cream cheese

Soften 450 g plain cream cheese at room temperature for 20–30 minutes. Whip with a spatula or mixer until smooth. Transfer to a serving bowl and chill briefly until serving.

Herb cream cheese

Combine 200 g cream cheese with 2 tbs chopped fresh dill, 2 tbs chopped chives, and 1 tsp lemon zest. Mix until evenly distributed and smooth. Adjust salt to taste. Chill until service.

Smoked salmon cream cheese

Fold 100 g finely chopped smoked salmon into 200 g softened cream cheese. Season with a squeeze of lemon if desired. Keep chilled.

Honey walnut cream cheese

Mix 200 g cream cheese with 2 tbs honey and 50 g chopped walnuts. Stir until combined and refrigerate until serving.

Wash and dry all vegetables thoroughly. Thinly slice 2 cucumbers on a bias, cut 4 tomatoes into wedges or halve cherry tomatoes, thinly slice 1 red bell pepper into strips, peel and cut 3 carrots into sticks, and thinly slice 10 radishes. Arrange attractively on a platter, season lightly with 1 tsp sea salt and 1 tsp freshly ground pepper if desired, and serve alongside shmears and bagels.

Make dough

In a bowl, cut 225 g cold unsalted butter and 225 g cold cream cheese into 2.5 cups all-purpose flour until mixture forms coarse crumbs (use pastry cutter or food processor). Knead briefly to form a cohesive dough. Divide into 3 discs, wrap, and chill 1 hour.

Fill and shape

Preheat oven to 190°C (375°F). Roll one dough disc on a lightly floured surface into a 9–10 inch circle. Spread a thin layer of your chosen filling (apricot jam, Nutella, or cinnamon sugar + chopped walnuts). Cut into 12 wedges and roll each wedge from wide end to tip to form rugelach. Place on parchment-lined sheets. Repeat with remaining discs.

Egg wash & bake

Brush each rugelach with a beaten egg. Sprinkle additional cinnamon sugar or chopped nuts if desired. Bake 12–18 minutes until golden and set. Cool on wire racks.

Peel and core 0.5 watermelon and 1 pineapple; slice into bite-sized wedges or cubes. Hull and quarter 400 g strawberries. Remove grapes from stems and wash. Arrange watermelon, pineapple, grapes, and strawberries attractively on a platter. Garnish with 2 tbs fresh mint leaves if using. Keep chilled until service.