Chicken Caesar Bagel
Chicken Cutlet, Cream Cheese, Iceberg Lettuce, Caesar Dressing, Banana Peppers, Sourdough Bagel
Baker Hannah Banaszak of Tilly Bagel Shop | Chicago, IL
”While working in kitchens through the years, King Arthur Sir Galahad flour was the flour I used and loved the most. For this sandwich, I decided to make a plain sourdough bagel with the Sir Galahad flour because it is a high-quality, versatile flour that ensures the perfect texture for our bagels here at Tilly Bagel Shop.” - Baker Hannah Banaszak
Adapted by StarChefs | september 2024 | Photo: Brad Danner
INGREDIENTS
Sourdough Sponge:
Yield: 10 bagels
500 grams King Arthur Sir Galahad flour
100 grams sourdough starter
¼ teaspoon instant yeast
Bagels:
Yield: 10 bagels
500 grams King Arthur Sir Galahad flour
15 grams kosher salt
20 grams brown sugar
⅛ teaspoons instant yeast
1 tablespoon baking soda
Parmesan Crisps:
Yield: 1 pint
2 cups shaved parmesan
To Assemble and Serve:
Yield: 1 bagel sandwich
1 frozen breaded chicken cutlet
4 ounces cream cheese
½ cup shredded iceberg lettuce
3 tablespoons Caesar dressing
Banana peppers
METHOD
For the Sourdough Sponge:
In a mixing bowl, combine all ingredients and 500 grams water. Let sit 2 hours at room temperature.
For the Bagels:
In the bowl of a stand mixer fitted with a dough hook attachment, add flour, salt, sugar, yeast, and Sourdough Sponge. Mix 5 minutes on low speed. Transfer dough to a lightly floured work surface. Portion into 10 pieces, then form into rounds. Using your thumb, form a hole in the center of each piece and stretch until each piece is 5 inches wide. Transfer rounds to a parchment-lined sheet tray. Cover with plastic wrap and refrigerate overnight. The next day, heat oven to 500°F. Bring a large pot of water to a boil. Add baking soda. Working in batches, add dough rounds, flipping over after 5 seconds. Remove from water and transfer to a parchment-lined sheet tray. Bake 15 minutes, rotating tray halfway through. Let cool.
For the Parmesan Crisps:
Heat oven to 350°F. Place parmesan on a parchment-lined sheet tray. Bake 12 minutes, or until cheese is browned and crisp. Let cool.
To Assemble and Serve:
Heat oven to 450°F. Place chicken on a sheet tray and bake 20 minutes, or until chicken is browned and crisp. Set aside. Slice and toast 1 Bagel. Add desired amount cream cheese to both sides of toasted Bagel. On the bottom half, place chicken cutlet followed by lettuce, dressing, peppers, and ¼ cup Parmesan Crisps. Close sandwich and slice down the middle.
