Our new handcrafted sourdough is made through a traditional 30-hour process for a rich, complex flavour and perfect dark crust. Try these easy topping ideas for something a little different
Whether you fancy our everything bagel with onion, sesame and poppy seeds, our sweet cinnamon and raisin or our straight-up sourdough, our new bagel range is guaranteed to give your brunch a boost.
Their delicious chewy crust is uniquely achieved using a long, cold ferment over 16 hours, followed by a shock of steam in the oven to create exceptional texture and flavour.
Serve your bagels with cream cheese and smoked salmon, go all New York with pastrami and pickles, make them the Italian way with pesto, olives and cheese or rustle up a quintessentially English lunch with cucumber pickle and dill. Or, treat yourself to an afternoon tea with a toasted bagel smothered in almond butter and jam.
For the ultimate bagel brunch, spread the love and whip up a generous selection with scrumptious toppings for a help-yourself feast with friends and family.
Find the bagels in store now.
We don’t add anything artificial to our handcrafted sourdough – new to our in-store bakery this month – so it takes time for the dough to develop its unique flavour and moreish texture. Each one takes 30 hours to make. It’s worth the wait: made with a combination of rye and wheat flours, the sourdough has a deliciously intense flavour with a slight tang and crunchy, dark crust, and characteristic little holes in the dough.
Better yet, these artisan loaves are a bigger size, so they’re perfect for weekend family breakfasts or dinner parties. Any left over can be popped in the freezer or toasted.
It’s delicious simply spread with our Cornish gold butter, but a slice is also a great canvas for all sorts of tasty topping ideas – try three of our favourites below.
Spread toasted sourdough with ricotta cheese and top with our honeycomb (or a drizzle of your favourite honey), halved late-summer cherries and a sprinkling of black pepper.
Roughly tear some mozzarella then pile on top of toasted sourdough with cherry tomatoes that have been slow-roasted until blistered. Finish with some fresh rocket and a spoonful of our Cook With M&S tomato, red pepper and chilli drizzle.
Spread toasted sourdough with soft goats' cheese. Top with thinly sliced watermelon radishes (or use ordinary radishes), microherbs and a glug of extra virgin olive oil.
Inspired by Cook With M&S, chef Chris Baber has created some midweek-friendly recipes with our new range of time-saving ingredients
Put our special-edition five-year-matured Cornish cruncher cheddar at the centre of your cheeseboard and get tips on how to serve it