BAGEL SANDWICHES INSPIRED BY STEVEN UNIVERSE

For The Bagels

Into the bowl of a stand mixer goes bread flour, active dry yeast, and water. Combine with a spatula into a paste.

Cover with plastic wrap and let sit at room temperature for 2-3 hours until it is bubbling. Set bowl in stand mixer with dough hook attachment.

In a separate bowl, combine bread flour, granulated sugar, diastatic malt powder, and kosher salt. Mix dry ingredients together.

Start stand mixer at a low speed and add in the dry mix, one spoonful at a time, to create bagel dough.

Once all dry ingredients have been added, let dough knead for 20 minutes. Cover the bowl with plastic wrap and let sit in fridge for 20 minutes.

While the dough is sitting, grease a half size sheet pan, line with parchment paper, and grease top of paper as well. Cut the dough and form into balls that weigh 65 grams. For the balls, tuck the dough underneath themselves, making them smooth and round. Cover with a damp towel in between formations because the dough develops a skin very quickly. Cover the balls with plastic wrap and place in the fridge for another 20 minutes.

Remove from fridge and gently make a hole in the middle and stretch out by circling the middle with two fingers. Once all are in bagel form, cover again with plastic wrap, and let sit out for 20 minutes before putting in the fridge overnight for at least 24 hours.

In a large pot, pour in about water, barley syrup, and baking soda. After that has dissolved and the water is at a boil, put in bagels and boil for 60 seconds on each side. Then, flip onto cooling rack smooth side up to drain for about one minute. If you want to add a flavor to your bagels, now is the time to do it (see everything instructions below).

Then put the bagels on a lightly greased parchment paper lined baking sheet and put in oven for 15 minutes at 425°F, rotating the tray once at 7 minutes and flipping the bagels once at 13 minutes.

For “everything” seasoning, in a small bowl combine some onion granules, garlic flakes, white sesame seeds, black sesame seeds, poppy seeds, caraway seeds, and flaky Maldon salt. Add to desired number of bagels just after boiling and right before baking.

For The Fried Egg & Turkey Sandwich

Cut a Babish-worthy bagel and toast with butter in a frying pan. Fry an egg to your liking. Use a ring mold to cut two slices of turkey and the fried egg around the yolk. Place on bagel (turkey first, then egg, then cheese) to make the symmetrical Steven Universe sandwich. Toast the whole sandwich for no longer than 3 minutes at about 400°F, just enough to melt the cheese. Cut and enjoy!

For The Canadian Bacon & Egg Sandwich

Into a ring mold set in a non-stick pan goes a teensy bit of butter and barely beaten egg. Turn down the heat to low and cover with a heat-safe dish like a ramekin to trap steam and let the egg cook thoroughly. Remove ring mold and flip egg to let both sides get some color. Remove egg patty from heat and place on top of toasted bagel bottom above Canadian bacon. Cut the sandwich in half, take off the top bun, place cheese on top, put top bun back on, then toast. Then a moment of silence for the cross section and cheese pull. Enjoy!

For The Lox & Cream Cheese Sandwich

Refer to second sandwich method to make an egg patty. Place egg patty on bottom of bagel, then slice of salmon (cut with a ring mold), then cream cheese. Top with the other bagel half. Enjoy!

For The Babish Breakfast Sandwich

In a large bowl, combine pork, sage, thyme, garlic powder, onion powder, red chili flakes, chili powder, smoked paprika, brown sugar or syrup, kosher salt, and pepper. Massage with hands until homogenous.

Shape into patties and cook, keeping in mind it will shrink whilst cooking.

Place meat on bottom half of bagel, then egg patty, then cheese and toast in a 400°F oven for no more than 3 minutes to melt the cheese. Enjoy!