Bagel with eggs, crispy bacon, and maple syrup
Bagels are boiled before baking them
Manitoba flour dough with maple syrup, two proofs, and the step that makes them bagels: thirty or forty seconds per side in water and baking soda.
Inside: cream cheese, red cabbage, fried egg, crispy bacon, and more maple syrup.
2 hours
Preparation time
Brunch
Category
Media
Difficulty
10
Servings
What is needed
Makes 10 bagels. The first eight ingredients are for the dough, the others for the filling.
500g Manitoba flour
320g lukewarm water
8g fresh yeast
2 teaspoons salt
1 tablespoon of Pure Dark Maple Syrup
Sesame seeds
3 l of water
2 teaspoons of baking soda
Cream cheese
Red cabbage
Eggs
Bacon
Pure maple syrup, Dark for filling
Eleven steps
The dough
In the stand mixer, combine the water with the dissolved yeast, maple syrup, and half of the flour. Use the hook attachment on minimum speed until a cream is obtained.
Salt and flour
Add salt, mix for one minute at low speed, then add the rest of the flour. Knead for about 10 minutes until the dough is smooth, silky, and elastic.
First proofing
Form a ball by tucking the edges underneath and let it double in size, about an hour, in an oiled bowl covered with plastic wrap.
Divide
Deflate the dough and divide it into 10 or 12 pieces of equal weight, rounded into balls.
Rest
Fifteen minutes in a baking tray with parchment paper, covered with plastic wrap.
The hole
With a floured finger, make a hole in each ball and widen the hole by rotating the doughnut until it's at least three fingers wide.
Second proof
Thirty minutes, always covered.
Oven and stove
Preheat oven to 220°C (fanless). In a pot, bring 3 liters of water with baking soda and maple syrup to a boil.
In water
Two or three bagels at a time, 30-40 seconds per side. Then drain them on a damp cloth.
Baked
Baking tray with parchment paper, seeds on top, 20-25 minutes, turning halfway through cooking, until golden and shiny.
Stuff
Cut in half, toast, spread cream cheese and add purple cabbage seasoned with salt and oil, fried egg, crispy pan-fried bacon and maple syrup.
The boiling is what matters
Thirty or forty seconds per side, no more. This is the step that gives the bagel its shiny crust; prolonging it makes it chewy.
Flip them halfway through cooking to also dry the underside.
The ingredient
The variety used in this recipe. Dark, robust flavor: it holds up well to cooking and stands out in a dough.
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Pachino tomatoes halved with garlic, Provençal herbs, and maple syrup: they are kept ready and transform a dish.
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Bacon strips brushed with maple syrup and brown sugar, baked until crispy.
