Ingredients
REFINED WHEAT FLOUR - 800 GMS
WATER - 580–600 GMS
SALT - 15 GMS
FRESH YEAST - 30 GMS (or DRY YEAST - 12 GMS)
Sandwich Assembly Ingredients (per bagel)
CREAM CHEESE - 1–2 TBSP
TOMATO SLICES - 3–4 SLICES
ROSE SYRUP - 30 GMS
Sautéed Spinach & Mushrooms with Season
with salt, pepper, and any preferred herbs
SUNNY-SIDE-UP EGG - 1 EGG
CHEESE SLICE - 1 SLICE
CHOPPED PISTACHIOS - FOR GARNISH
Method
Preheat oven to 230°C with steam.
• Place all ingredients into a spiral mixer. Mix on slow speed for 4 minutes. Mix on high speed for 6 minutes. Dough temperature: 24°C–26°C.
• Rest the dough for 30 minutes, covered.
• Divide dough into 120 gm pieces. Roll each piece into a ball, poke a hole through the center, and stretch to form a bagel shape.
• Final proof at 30°C with 75% humidity for 40 minutes.
• Bring water to a gentle boil. Boil bagels for 1–2 minutes, flipping halfway. For a shinier crust, add a pinch of malt syrup or baking soda to the water.
• Bake with falling temperature at 200°C for 20–25 minutes until golden brown.
• Allow to cool on a wire rack for 30 minutes before serving.
• Carefully slice the cooled bagel horizontally. Spread cream cheese on the bottom half.
• Place tomato slices on top of the cream cheese. Add the sautéed spinach and mushrooms.
• Finish with a freshly cooked sunny-side-up egg. (You can add a slice of cheese between the vegetables and egg if desired.)
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