Roll on bagels! Polish-Jewish immigrants brought this yeast-leavened bread to the Big Apple at the end of the 19th century. Traditionally served with cream cheese and smoked salmon, they’ve been the morning munch of choice in New York ever since. And there’s no reason they can’t come out of your oven and onto your breakfast plate, too.

• 1/4 l hot milk
• 50 g butter
• 2 tablespoons sugar
• 400 g flour
• 1/2 cube yeast
• 1 egg white and yolk (separately) of one egg
• Poppy seeds, sesame seeds, salt

Baking bagels isn’t nearly as difficult as you think, especially if you have help from the Bosch Cookit. With its cooking assist functions and built-in scale for precise measurement, kneading and proving the dough at the perfect temperature are easy.

First, mix the hot milk with the butter and sugar before letting it cool down again. Then crumble the yeast into the milk, stir to combine and then mix in the flour. Knead the egg whites into this dough and leave it to rise for an hour in a warm place.

Then divide the dough into 10–12 portions. Form each into a ball, flatten slightly and make a hole in the center. Let it rise on a lightly floured surface for another 20 minutes.

In the meantime, preheat the oven to 200°C and boil water in a pot.

Using a ladle, dip the bagels into the boiling water for 20 seconds and then drain.

Place the briefly cooked bagels on a baking tray lined with baking paper and brush with a mixture of egg yolk and water. Sprinkle with poppy seeds, sesame seeds or even pretzel salt.

Bake on the middle shelf of the oven for 30 minutes.

Expert tip: If you don't want to eat the freshly baked bagels all at once, you can use a

Now, choose your toppings. In New York, bagels with cream cheese and smoked salmon are very popular. You can also add onion rings and some fresh herbs, e.g. cress, dill, parsley, chives, chervil or even capers. Maybe add a few lettuce leaves and tomatoes? For those with a sweet tooth, try peanut butter with banana or jelly.

Enjoy!

Going from the warm covers to a warm bowl of soup? It’s the Japanese way. Miso is a universal seasoning paste made from soybeans, grain and salt. Its enzymes actively support digestion, plus it contains bacteria that are good for the intestinal flora. Thanks to these health-promoting properties, it’s considered a medicinal food in Japan. Want to give it a try?

• 600 ml water or broth with or without dashi
• 2 tsps miso paste, to taste
• Chilli flakes
• 2 tsps soy sauce
• 1 drop of chilli sauce or sesame oil
• 1 garlic clove
• 200 g ramen noodles
• Some ginger, finely chopped
• Approx. 300 g silken tofu
• Some wakame seaweed
• Some spring onions, cut into rings
• A few spinach leaves
• 2 shiitake mushrooms
• 1 handful of bean sprouts
• Vegetables, julienned
• 2 eggs, preserved in soy sauce

Soak the dried shiitake mushrooms in water for about 1/2 hour, then boil briefly, cool and cut into strips. Cut the tofu into cubes. Wash and clean the vegetables and julienne.

Chop the garlic and sauté in a wok or pot, adding the miso paste and chilli flakes before it browns. Then tip it into the broth. Season with soy sauce and chilli sauce or sesame oil.

Cook the ramen noodles in water according to the package directions. Drain well and divide between the soup bowls. Top with the miso broth and garnish generously with shiitake mushrooms and the other ingredients.

Down under “fair dinkum” means unquestionably good or genuine. And nothing’s more authentically Australian than the two locally grown avocado varieties – Hass and Shepard. Between them the fruit is available virtually year round as a breakfast staple. Whether simply spread on toast or paired with egg, feta cheese, salmon or chicken, Aussies advocate starting the day with avocado. Learn how to make toast with smashed avocado.

• 2 slices sourdough, or your favourite bread, toasted
• 1⁄2 large ripe avocado
• 1/2 lemon, zest and juice
• 1 small red chilli, sliced
• Fresh coriander or parsley leaves, torn
• Salt and pepper

Smash avocado in a small bowl. Mix in lemon juice, chilli and herbs. Season to taste with salt and pepper. Use a toaster to get your bread perfectly crisp. Spoon avocado over toast and serve immediately.

Tips: Fresh chilli can be replaced with a good pinch of chilli flakes or a drizzle of hot sauce. Serve with soft boiled eggs, if you wish.

If mouths weren’t full of flaky, crispy pastry you might hear the cry of “Vive le croissant!” every morning in France. To create the delicate, airy layers requires working butter into dough in several stages of folding and rolling, known as “touring”. This and the rest periods in between can make crafting your own croissants a challenging, yet ultimately rewarding process. We break it down into 6 easy steps, but you can also take a shortcut and buy a ready-made puff pastry from the refrigerated section and jump to step 5.

• 500 g + 50 g flour (type 550)
• 250 g butter
• 50 g sugar
• 250 ml milk
• 25 g fresh yeast
• 1 tsp salt
• 1 egg

First, heat the milk to lukewarm and dissolve the yeast in it. Mix the flour, sugar and salt in a bowl, then add the milk and yeast, kneading everything into a smooth dough.

Leave to rise for 30 minutes in a warm place or overnight in the refrigerator.

A kitchen machine like the MUM Series 8 OptiMUM takes the arm cramp out of preparing dough. Thanks to its intelligent automatic programme, you’ll never overwork yeast dough again. Best of all, the machine stops as soon as dough has the perfect consistency.

Leave to rise for 30 minutes in a warm place or overnight in the refrigerator.

Cut the butter block into three slices. Sprinkle the slices with 50 g of flour to make them easier to roll out. Have two sheets of baking paper ready. Fold the first sheet into a 20 x 20 cm square by folding the sides of the paper towards the center. Then unfold it again.

Place the kneaded butter in the centre of the square, flatten the mixture so that it roughly fills the square. Place the second sheet of baking paper on top and fold both sheets into a small packet using the creases. Using a rolling pin, roll out the mixture so that it completely fills the square. Cut off the excess butter and press it back into the centre and roll out again. Then place the flour and butter sheet in the fridge for 20 minutes.

Dust the work surface with flour and roll out the yeast dough into a rectangle, it should be twice as long as the butter square. Now place the butter on the dough and fold it into the dough, folding it like an envelope. The ends should touch but not overlap. Carefully roll out the dough and butter sandwich into a rectangle.

Now it's time to fold the dough. To do this, fold in about 1/3 of the dough from one side and then fold in the third from the other side so that there are three layers of dough on top of each other. Roll out the dough into a rectangle again. Fold both sides together like a book. This creates a rectangle again, which is now only half as wide as before. There should be no flour between the layers so that the individual layers can stick together. Then wrap the dough in baking paper again and chill it in the fridge for half an hour so that the butter does not get too warm and melt.

Take the dough out of the fridge again and roll it out into a rectangle. Always be careful not to roll too much. Now fold the left side towards the centre again so that a third of the dough is folded and then place the right side of the dough over the already folded side. Put it back in the fridge for 30 minutes.

Shortcut starts here: Take the prepared or store-bought dough out of the fridge and roll it out. Cut tall, narrow triangles out of the dough, from which you can shape the individual croissants. Carefully stretch the triangle. Then roll it up from the wide side towards the tip. Place all croissants on a baking tray lined with baking paper and leave to rise for another 30 minutes.

Preheat the oven to 220°C top/bottom heat (fan oven: 200°C). Place the egg in a small bowl and whisk. When the baking time is over, brush the croissants with the egg. Now bake the croissants in the oven for 25 minutes.

For something so simple and delicious, there’s a lot of confusion around German apple pancakes. They’re known in the States as Dutch babies because the restauranteur who coined the name mistook “Deutsch”, which means German for Dutch. And since they’re made without any raising agents, they’re actually closer to a crepe than a pancake. But once you put the combination of smooth batter and soft caramelised fruit in your mouth, we don’t think any of that will matter anymore.

• 90 g flour
• 160 ml milk
• 2 eggs, whisked
• 2 large apples
• 2 tsp vanilla sugar (or 2tsp sugar and 1/2 tsp vanilla extract)
• 2 pinches of salt
• Butter for frying
• Cinnamon and sugar for sprinkling

Mix the flour and milk together well. A Bosch hand mixer will make short work of the job and ensure the result is beautifully smooth. Add the beaten egg, vanilla sugar and salt. Leave the dough to rest for a while.

Meanwhile, wash and peel the apples before cutting them into thin slices.

Melt the butter in a pan. When it sizzles, add half or all of the batter, depending on the size of the pan. Quickly spread the apple slices on top and fry the pancakes on both sides until golden brown.

Enjoy sprinkled with cinnamon and sugar.

Tip: If you have extra apple slices and batter left over, but not enough for a full pancake, simply coat the fruit in the batter, sprinkle with cinnamon sugar and place in the pan.