Ingredients
1¾cupsself-rising flour,plus more for dusting
1cupgreek yogurt,whole milk
1large egg,beaten
1tbspMcCormick® Sea Salt
bagel,cut in half
1tbspmarinara sauce
2tbspmozzarella cheese,low-moisture, grated
10mini pepperoni slice
1bagel,cut in half
1cheddar cheese slice
1sausage patty,cooked
1egg,fried
1bagel,cut in half
1sliceMonterey Jack cheese
1tspranch dressing
1slicebacon,halved crosswise
1chicken thigh,grilled, sliced
Preparation
Preheat the oven to 400 degrees F.
In a large bowl, mix the flour and yogurt together until the dough comes together in a ball.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth. Using a bench scraper, divide the dough into 8 equal portions.
Working 1 at a time, roll each portion of dough into a log about 4 inches long. Shape the log into a ring and transfer to a baking sheet lined with parchment paper.
Brush the tops of the bagels with egg wash and generously season with salt.
Bake for 17 minutes, or until the tops are golden brown and the bagels are cooked through.
Preheat the oven to 375 degrees F.
Spread the marinara sauce over the bagel halves. Sprinkle the mozzarella cheese over the sauce and top with the pepperoni.
Place on a baking sheet and bake for 8 minutes, or until the cheese is melted and the pepperoni is starting to crisp.
Serve, and enjoy!
Preheat the oven to 375 degrees F.
Place the cheddar cheese on one half of the bagel, then toast in the oven for about 3 minutes, until melted.
Layer the sausage patty and fried egg on other half of the toasted bagel, then top with the cheesy half.
Serve, and enjoy!
On one half of the bagel, layer the Monterey Jack cheese, ranch dressing, bacon, and chicken thighs. Top with the other bagel half.
Serve, and enjoy!
