And then someone had the idea to put all their sandwich stuff inside a sliced bagel. And it was the best. That’s exactly what I did with these egg bagels promptly after they were removed from the oven. You should too. Unless you hate sandwiches. But don’t admit that, because you’ll look crazy (sandwiches are awesome!!!!).
3 cups bread flour
1/2 cup + 1 tablespoon water
2 1/2 teaspoons active dry yeast
1 tablespoon sugar
3 tablespoons olive oil
1 egg + 2 egg yolks
1 teaspoon salt
sesame seeds for the tops
In a small bowl stir together the water and sugar. Sprinkle the yeast on top, give it a stir and allow that to bubble up for 6-8 minutes. In a large bowl or in your mixer combine the flour, olive oil and salt. Stir the mixture on low and pour in the eggs and then the yeast mixture.
Once it starts to come together turn the mixture to a faster setting (or you can do this by hand) and knead the dough for about 6 minutes (or 8-10 if you’re doing it by hand). The dough should seem kind of elastic. Place in a lightly oiled bowl, cover and allow to rise for 1 hour to 1 1/2 hours (until doubled in size).
Now the fun part: Bring some water to a boil. Place a bagel in the boiling water for 45 seconds (it should start floating after the first 10-15 seconds). Remove and place on a your baking sheet. Once all the bagels have been boiled, brush with a whisked egg and sprinkle on the sesame seeds. Bake at 425°F for 18-20 minutes.
Layer on some lettuce, tomato, tuna salad and a little mustard, if you want. You’re also gonna need potato chips. I didn’t list that in the ingredients, but maybe I should. They are essential for bagel sandwiches. Ok, I gotta go now. I’m getting insanely hungry. xo. Emma