Ingredients:

  • 360 g (2.5 cups + 2 Tbsp) Strong Bread Flour (High Protein)
  • 240 ml (1 cup) Lukewarm Water (approx. 105°F / 40°C)
  • 5 g (1 tsp) Instant Dry Yeast
  • 8 g (1.5 tsp) Fine Sea Salt
  • 20 g (1 Tbsp) Barley Malt Syrup or Honey
  • 9 litres (8 cups) Water (for boiling)
  • 15 g (1 Tbsp) Baking Soda (or Malt Syrup)
  • 1 large Egg White, beaten with a splash of water (for wash)
  • 45 g (3 Tbsp) Everything Bagel Seasoning (or sesame/poppy)
  • 8 large Eggs (2 per serving)
  • 4 Tbsp Milk or Cream (1 Tbsp per serving)
  • 4 Tbsp Unsalted Butter (1 Tbsp per serving)
  • 4 oz Sharp Cheddar Cheese (sliced, 1 oz per serving)
  • 8 slices Sliced Ham or Back Bacon (2 slices per serving)
  • 4 Tbsp Cream Cheese, softened (plain or chive)
  • Hot Sauce (optional, to taste)

Instructions:

  1. Phase I: The Dough (Day 1): Activate Yeast: Combine lukewarm water, yeast, and malt syrup/honey in the mixer bowl. Let stand for 5-10 minutes until foamy.
  2. Combine Dry Ingredients: Add the flour and salt to the yeast mixture. Mix on low speed until a shaggy mass forms.
  3. Knead: Increase speed to medium-low and knead for 8–10 minutes until the dough is smooth, stiff, and elastic (it should pull cleanly away from the sides of the bowl). Place the dough in a lightly oiled bowl, cover, and let rest in a warm place for 60 minutes, or until doubled in size.
  4. Phase II: Shaping and Chilling: Gently punch down the dough and divide it into 4 equal pieces (about 140g each). Cover and let rest for 10 minutes.
  5. Shape Bagels: Roll each piece into a tight ball. Poke a hole through the centre of each ball using a floured finger, and gently stretch the ring until the hole is about 1.5 inches (4 cm) wide.
  6. Cold Proof: Place the shaped bagels on a parchment-lined baking sheet. Cover loosely and refrigerate for 12–18 hours. This cold rest is critical for flavour.
  7. Phase III: Boiling and Baking (Day 2): Preheat oven to 425°F (220°C). Bring 8 cups of water and the baking soda/malt syrup to a rolling boil in the stockpot.
  8. Boil Bagels: Drop the cold bagels, two at a time, into the boiling water. Boil for exactly 60 seconds per side (120 seconds total). They should puff up slightly.
  9. Drain and Top: Remove the boiled bagels using the slotted spoon, let them drain excess water, and place them back on the parchment-lined sheet. Brush the tops with the egg white wash and immediately press into the Everything Seasoning.
  10. Bake: Bake for 20–25 minutes, rotating the tray halfway through, until the bagels are deep golden brown and sound hollow when tapped. Transfer to a rack to cool completely.
  11. Phase IV: Sandwich Assembly: While the bagels cool, cook the bacon or ham until crisp. Set aside.
  12. Prep Egg Patty: Whisk 2 eggs with a splash of milk, salt, and pepper. Melt butter in a small non-stick pan over medium-low heat. Pour in the eggs and cook slowly, folding them in on themselves to create a thick, rounded patty that will fit the bagel hole. Place the cheese on top during the last minute and cover until melted.
  13. Toast and Assemble: Slice the cooled bagel in half horizontally. Spread both halves generously with cream cheese. Place the cheesy egg patty onto the bottom half, top with crispy bacon/ham, a dash of hot sauce if desired, and cap with the top half of the bagel. Serve immediately.