INGREDIENTS
- 1 lb refrigerated pizza dough
- 10 egg whites (or five whole eggs)
- Salt and pepper, to flavor
- 6 oz.Diced ham
- four-8 oz.Shredded cheese
- 12 cups water
- 1 tablespoon honey
- Everything bagel seasoning, to flavor
INSTRUCTIONS
- Divide the pizza dough into eight even pieces and roll into balls. Cover with a kitchen towel and allow to rise for 20 mins.
- While you watch for the dough to rise, scramble the eggs in a nonstick pan over medium warmness, seasoning with salt and pepper, to taste. Set aside and permit cool.
- Preheat the oven to 425 levels F. Line a nonstick baking sheet with parchment paper.
- Gently flatten the dough balls along with your palm, and top with the eggs, diced ham, and shredded cheddar cheese. Pull the perimeters of the dough up and across the filling, pinching to seal. Pull up the perpendicular sides and pinch. Continue till the filling is completely protected and dough is sealed. Place, seam-side down, at the prepared baking sheet and cowl with a kitchen towel. Let take a seat for 15 mins.
- Fill a huge pot with 12 cups of water and bring to a mild boil. Mix in 1 tablespoon honey. Place half of the bagel bundles into the boiling water for 1 minute, turning once halfway thru. Remove from the boiling water with a slotted spoon and switch to the prepared baking sheet. Repeat with the second half of the bagels.
- Sprinkle the bagels with the entirety bagel seasoning after which bake till golden brown and cooked via, about 25-30 minutes. Serve warm, or allow cool to room temperature, wrap in my opinion, and freeze for destiny use.