Le Gruyère AOP Fig & Walnut Bagels

Le Gruyère AOP Fig & Walnut Bagels

Makes 4


  • 2 bagels, sliced
  • 150 g Le Gruyère AOP Mild, sliced
  • 3 fresh figs, sliced
  • 1/2 dl chopped walnuts
  • honey for garnishing
  1. Toast the bagels, if preferred.
  2. Top each half with slices of Le Gruyère AOP, figs, walnuts and drizzle with honey.


Makes 10 bagels

  • 25 g fresh yeast
  • 3 1/2 dl water, 37°C
  • 2 tbsp honey
  • 1/2 tbsp salt
  • about 540 g (9 dl) strong bread flour
  • 3 liters water for boiling
  • 2 tbsp salt
  • 1 egg
  • sesame seeds or poppy seeds


  1. Crumble yeast in a bowl. Add water and mix until dissolved. Add honey, salt and almost all the flour. Knead until dough is smooth. Add additional flour if needed. Cover and let stand for one hour.
  2. Divide dough into 10 equal pieces and roll each into a ball. Let rest for 10 minutes.
  3. Using scissors, cut out 10 equally sized squares from 2 baking papers and spread out on 2 baking trays.
  4. Roll each ball into a rope, about 25 cm long. Form the rope into a ring and pinch or press the ends together so they stick together. Or you can also press your index finger through the center of each ball to make a hole and then stretch the rings out until even and smooth. Place on the baking paper squares. Cover and let rest for about 30 minutes.
  5. Preheat the oven to 225 °C.
  6. Bring a large pot of water and salt to a boil. Boil the bagels, two at a time, for 1 minute on each side. The easiest way is to lift up each piece of paper with the bagel and gently loosen it from the papper down into the water. Remove the bagels with a slotted spoon and drain. Transfer to a baking tray with baking paper.
  7. Whisk the egg and brush the top of the bagels. Sprinkle with seeds. Bake for about 13-15 minutes or until golden brown. Transfer to a wire rack to cool.

Buy bagels and prepare probably the quickest and most delicious breakfast sandwich. If you enjoy baking, don’t hesitate to try our recipe for home-made bagels. We promise you won’t be disappointed.


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Systrarna Eisenman

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