Homemade Sourdough Bagel Sandwhiches
We love bagels in this household — add some eggs and bacon and you truly have a winner in my book. We top these bagels with a delicious honey mustard mayo and it is the best addition to the bagel combination.
The best thing about these sandwiches is that you can freeze them for later! That’s exactly what we did in the video below during our post partum meal prep.
Sourdough Bagels:
Alright, I know this is a sourdough sin, but I don’t always measure my starter when I make breads, and this recipe is no exception.
With the long counter proof and cold fermentation, I haven’t noticed a huge difference in using a starter that was fed 4 hours prior or a day before. This dough is pretty stiff, so I think it makes it a nice beginner friendly recipe, and it also holds up well during proof, boil and bake.
In a kitchen aid bowl, combine roughly 1/2 to 1 cup of starter, 4 cups of flour, 1 TBS salt, 2 TBS honey, 1 1/4 cup of water. Mix with a dough hook for 5-8 minutes. Make sure to keep an eye on the dough/mixer, as mixers are known to jump off counters when making dough.
Place saran or a dish towel over the bowl. let proof roughly 12 hours on the counter. Less time if you keep your house very warm. This is perfect to make either before work or before you go to bed.
After the first proof, take sections of the bagel dough and roll them out with your hands to make a log. Then wrap the log shaped dough around your hand and roll them together (see video for visual) to seal the connection. Place on cookie sheet. Dough should make 8 to 12 bagels, depending on size. Remember that the dough will increase in size during the ferment and the boil.
Cover bagels in plastic wrap and place in the fridge for 12 to 24 hours. I haven’t done 36, but I do imagine they still hold up well at that point.
Once done in the fridge, boil enough water in a large pot where the water will cover an entire bagel. Add 3-4 TBS of baking soda.
Once boiling, add a few bagels at a time and boil 1.5 minutes on each side. Remove from water using slotted spoon and place on cookie sheet. You can place cornmeal on the bottom of the sheet if you like that taste and have it on hand. This can prevent burning but in my experience isn’t necessary.
Bake at 425 for 25 minutes.
Let cool completely before assebling sandwiches.
Ingredients:
1/2 to 1 cups of sourdough starter (fed within last 24 hours)
4 cups of flour
1 and 1/4 cup of water
1 TBS salt
2 TBS honey
Not in dough":
Baking soda
1 Egg
Combine all ingredients in a mixer and mix for 5-8 mins. Alternatively mix in a bowl and hand kneed for the same amount of time.
Allow to proof covered on counter for 12 hours.
Preheat oven to 425.
Roll into 8 to 12 equal sized bagels. Proof covered in fridge for 12 to 24 hours.
Place bagels in rolling water and a few TBS baking soda (optional). Boil approx 2 mins, place on parchment lined baking sheet.
Place boiled bagels on sheet, brush egg wash and sprinkle any seasonings (we love everthing seasoning)
Bake at 425 for 20-25 minutes.
Eggs:
Making the eggs for this breakfast sandwich couldn’t be easier. Crack 18 eggs into a bowl, stir and place them on a greased or parchment sheet. I will say, I really wish I had put parchment down when I did it because on a stainless steel sheet, it was a pain in the you know what to clean afterwards. A non stick or parchment would make it 100% easier.
Add any seasonings, but salt and pepper are a must. You can also add in chopped onions, peppers or any other veggies if you’re feeling adventurous.
Bake at 350 for roughly 20 minutes, turning the pan halfway if your oven tends to cook unevenly. Keep an eye on them as some ovens may cook faster than others.
Bacon:
Make life easy and BAKE your bacon. Yep, you heard me. No more watching it on the stove and getting grease everywhere.
Line a baking sheet with bacon (optional place tin foil down for easy clean up). Place in a 450 oven for roughly 20 minutes, flipping the bacon halfway through.
Remove bacon onto a paper towel lined plate, allow grease to cool and optionally save grease for later cooking.
Honey Mustard Mayo:
1 Egg
3 TBS Mustard Powder
3 TBS Honey
1 TBS Lemon Juice
1 TBS Vinegar
1 TBS Garlic
1 Cup Oil (I use avocado, do NOT use Olive)
Combine all ingredients into a large bowl or jar and use an immersion blender to combine. Add more oil if needed to get right consistency.
Assembly of sandwiches:
Using a bread knife, cut the bagels, add the mayo, egg and bacon. Wrap in plastic wrap and put in a freezer bag with the air removed. Store for up to 3 months.