Breakfast bagel surprises

By Rodney Bowers
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Deliciously packed bagels to be enjoyed at any time during the week. 



  • 455 grams refrigerated pizza dough
  • 4 eggs boiled and halved
  • Salt and pepper, to taste
  • 1/2 cup garlic sautéed spinach
  • 225 grams shredded ham
  • 115 grams sharp cheddar cheese
  • 12 cups water
  • 1 tablespoon honey
  • 4 teaspoons Everything bagel seasoning (equal parts poppy seeds, sesame seeds, dried garlic flakes, dried onion flakes, and kosher salt.)


  1. Divide the pizza dough into eight pieces of the same size and roll into balls. Cover with a kitchen towel and allow to rise for 20 minutes.
  2. While you wait for the dough to rise, boil the eggs to desired consistency. Peel and set aside and let cool.
  3. Preheat the oven to 425 degrees F. Line a nonstick baking sheet with parchment paper.
  4. Gently flatten the dough balls with your palm, and top with the eggs, shredded ham, spinach and cheddar cheese. Close the sides of the dough together all around the filling, pinching to seal. Place them seam-side down, on the parchment paper and cover with a kitchen towel. Let sit for 15 minutes.
  5. Fill a large pot with 12 cups of water and bring to a gentle boil. Mix in one tablespoon honey. Place half of the bagel bundles into the boiling water for one minute, turning once halfway through. Remove from the boiling water with a slotted spoon and transfer to the prepared baking sheet. Repeat with all the bagels
  6. Sprinkle the bagels with everything bagel seasoning and then bake until golden brown and cooked through, about 25-30 minutes. Let them cool and wrap individually for the freezer.


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