Bagels with eggs, crispy bacon and maple syrup are a must-have at a true American-style brunch.
A delicious contrast of flavors and textures to daydream about an overseas trip.
Recipes to amaze everyone
Bagel with eggs, crispy bacon and maple syrup
2 hours
Sandwich
Medium difficulty
10 servings
Ingredients
For bagels:
- 500g Manitoba flour
- 320g lukewarm water
- 8g brewer’s yeast
- 2 teaspoons salt
- 1 tablespoon maple syrup
- MapleFarm Pure Maple Syrup – Dark
- Sesame seeds
- 3L of water
- 2 teaspoons baking soda
For the filling
- Cream cheese
- Purple cabbage
- Eggs
- Bacon
- MapleFarm Pure Maple Syrup – Dark
Instructions
- In the bowl of the planetary mixer put the water, in which you will have dissolved the yeast, maple syrup and half the flour.
- Insert the hook and run on the lowest speed until a cream has formed.
- Add the salt and run on low speed for one minute, then add all the rest of the flour and knead for about 10 minutes, on low-medium low speed until a silky smooth dough has formed and is perfectly strung together.
- Form a loaf with the dough by bringing the flaps underneath and let rise for about an hour, or until doubled in volume, in the same bowl of the planetary mixer greased with oil and covered with plastic wrap.
- After the rising time has elapsed, let the dough deflate and divide it into 10 or 12 pieces of equal weight (depending on how large you want the bagels) and form them into balls, bringing the outer dough flaps underneath (piling).
- Place the balls to rest for 15 minutes on a baking sheet lined with parchment paper, covered with foil.
- After the 15 minutes have elapsed, make a hole in the center of each ball with your floured finger and try to enlarge it by twirling the doughnut on your finger, thus forming a ring with a hole at least 3 fingers wide. Put all the resulting doughnuts to rise again for 30 minutes covered with plastic wrap.
- Meanwhile, turn on the oven to 220° in static mode and put a pot with 3L water, baking soda and maple syrup on the stove. Bring to a boil.
- After the 30 minutes has elapsed, boil 2/3 bagels at a time in the water, 30/40 seconds per side (no more or they will become rubbery) and set them to drain on a damp cloth.
- Place them on a baking sheet covered with parchment paper and sprinkle them with the seeds. Bake them for about 20 to 25 minutes, turning them over halfway through baking to let the underside dry out as well, or until golden and shiny.
- Let cool, cut bagels in half and toast them. Spread cream cheese on each half, add purple cabbage seasoned with salt and oil, fried egg, bacon pan-fried to crisp, and maple syrup.
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