Bagel Sandwiches
Ingredients: bread flour, active dry yeast, water, granulated sugar, diastatic malt powder · 55 min cook time · 480kcal · $18.40
Ingredients
650g bread flour, 1tsp active dry yeast, 350g water, 25g granulated sugar, 25g diastatic malt powder, 10g kosher salt, 1tbsp barley syrup, 2tsp baking soda, 2slices turkey, 2to taste eggs, 2slices cheese, 200g ground pork, 1ring smoked scottish salmon
Instructions
1. Combine 250g of bread flour, active dry yeast, and 350g of water in a stand mixer bowl, mix into a paste, cover, and proof at room temperature for 2 to 3 hours.
2. Add remaining bread flour, sugar, diastatic malt powder, and kosher salt. Knead with the dough hook for 20 minutes until smooth and stretchy.
3. Divide the dough into 65g balls, form into smooth round balls, cover with a damp towel, and let rest.
4. Punch a hole in the center of each dough ball and stretch into bagel shapes. Place on parchment paper and let proof for 20 minutes before refrigerating overnight.
5. Boil water with barley syrup and baking soda. Boil bagels for 60 seconds on each side.
6. Bake bagels at 425 degrees Fahrenheit for 15 minutes, rotating and flipping halfway through.
7. Assemble the sandwiches with toasted bagels, turkey, fried egg, and cheese. Toast again to melt the cheese.
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