Bagels: Knead the flour, yeast, sugar & salt with lukewarm water into a soft dough.

Transfer into a lightly oiled container, cover with cling film and allow to prove in a warm place until double in bulk. Divide the mixture into 10 balls, roll into cigar shape and form into a ring. Place them on a lightly dusted surface, cover with a cloth and allow resting for another 10 minutes. Cook the bagels in boiling water until they rise to the surface, flip them over and cook for a few seconds more.

Remove from water and pat dry. Brush them with a beaten egg and sprinkle with sesame seeds. Bake in a hot oven temp 200֯c until golden.

Chicken salad: chop the bell pepper and cook in a spoon of oil, stir in curry powder and cook for a minute, next stir in the mango chutney, smoked paprika & pine apple chunks. Chop the chicken and mix in the curry sauce. Remove from heath and bind with enough mayonnaise, stir in chopped walnuts. Allow cooling completely.

Split the bagels and fill with the chicken filling & salad leaves.