for 6 pieces

Dough

250 g	white flour
100 g	wholemeal spelt flour
100 g	five-grain flakes
50 g	sunflower seeds
1 bag	dry yeast (approx. 9 g)
1 tsp	salt
3 dl	water
1 tbsp	liquid honey

To shape

	salted water, boiling
1	egg yolk
½ tbsp	water
1 pinch	salt
1 pinch	sugar
1 tbsp	five-grain flakes

To fill

	clarified butter for frying
6	egg
3 tbsp	mayonnaise
2 tbsp	mustard
200 g	pastrami sliced
3	gherkin, cut lengthwise into thin slices
35 g	onion sprouts

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the water, add the honey, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1½ hrs.

To shape

Divide the dough into 6 pieces, shape into balls. Lightly flour the handle of a wooden spoon and make a hole in the centre of each. Allow the dough rings to form around the spoon handle until the opening measures approx. 4 cm in diameter. Place the bagels on a baking tray lined with baking paper, cover and leave to rise for approx. 15 mins. Cook the bagels in batches in simmering salted water for approx. 30 secs. Remove with a slotted spoon, drain thoroughly and return to the baking paper. Mix the egg yolk with the water, salt and sugar, coat the bagels with the mixture, sprinkle with the flakes.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

To fill

Heat the clarified butter in a non-stick frying pan. Crack the eggs one at a time, slide carefully into the frying pan, then fry over a low heat until the egg yolks are covered with a layer of white. Carefully turn the fried eggs with a spatula, fry until golden. Cut the bagels in half crosswise. Combine the mayonnaise and mustard, spread over the bagel bases. Place the fried eggs, pastrami, gherkin and sprouts on top, cover with the top half of the bagel.

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