Everything you love about a bagel wrapped around a warm pocket filled with eggs, cream cheese, lox and more.



  • 1 (1/4 ounce) packet active dry yeast
  • 3 teaspoons granulated sugar, divided
  • 4 cups bread flour
  • 2 1/2 teaspoons kosher salt
  • 1 1/2 tablespoons barley malt syrup, plus 1 teaspoon
  • 2 tablespoons medium-grind cornmeal
  • 1 egg, beaten
  • 1 tablespoon sesame seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon flake sea salt

Egg & cheese filling

  • 4 jumbo eggs
  • 4 tablespoons shredded extra-sharp Wisconsin cheddar cheese
  • 1 tablespoon chopped chives
  • 1 slice cooked bacon, finely chopped
  • Kosher salt and freshly ground black pepper

Cream cheese and smoked salmon filling

  • 4 tablespoons cream cheese
  • 4 tablespoons chopped smoked salmon
  • 1 tablespoon chopped chives
  • 1/2 tablespoon chopped capers
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


  1. In a small bowl, add 1 1/2 cups of warm to mildly hot water. Dissolve the yeast and 1 teaspoon of sugar in the water. Allow to proof for 10 minutes.
  2. In the bowl of a stand mixer fitted with the hook attachment, add the flour, remaining 2 teaspoons of sugar, salt and malt syrup. Stir to combine on low speed. Add the yeast mixture and continue to stir, scraping the bottom and sides with a spatula if necessary. Raise the speed to low-medium and knead for 8 to 10 minutes until dry and spongy. The dough should fully adhere in a ball to the dough hook. Remove the dough and place in a lightly oiled bowl. Cover with a towel and allow the dough to rise in a warm place for 1 1/2 hours.

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