Multigrain Bagel Recipe

Sandwich Assembly Ingredients (per bagel)

Sautéed Spinach & Mushrooms with Season
with salt, pepper, and any preferred herbs

 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.)