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Homemade Breakfast Bagel Sandwiches

These Savory-Sweet Breakfast Bagel Sandwiches feature soft scrambled eggs with Parmesan, sausage, and fresh spinach layered inside chewy, homemade NYC-style bagels. A touch of maple-Dijon mayo adds just the right amount of sweetness and tang. Perfect for weekend brunch, make-ahead breakfasts, or cozy gatherings with friends and family.
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Prep Time 45 minutes
Cook Time 30 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 Sandwiches
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

For the Homemade Bagels
Dough
  • 1½ cups Warm water 105℉-110℉
  • 2¼ tsp Active dry yeast
  • 1 tbsp Sugar or honey
  • 4 cups Bread flour All-purpose also works
  • 1½ tsp Salt
Boiling
  • 8 cups Water
  • 1 tbsp Honey or sugar
  • 1 tbsp Baking soda optional, enhancing browning
Toppings (optional)
  • Sesame seeds
  • Grated parmesan cheese
  • Everything bagel seasoning
  • Shredded cheddar cheese
For the Egg Filling
  • 16 Large eggs
  • 1⅓ cup Cooked sausage crumbles
  • 4 tbsp Chopped fresh chives
  • 4 tbsp Butter
  • 1 cup Grated parmesan cheese
  • Salt & pepper to taste
For the Maple-Dijon Mayo
  • ½ cup Mayo
  • 2½ tbsp Dijon mustard
  • 4 tbsp Pure maple syrup

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Slotted spoons
  • Large pot
  • Baking Sheet
  • Parchment paper
  • Wire rack
  • Skillet
  • Whisk
  • Small bowl
  • Spatula

Method
 

  1. Activate the Yeast:
    In a large mixing bowl (or stand mixer bowl), stir together warm water, sugar (or honey), and yeast. Let sit 5–10 minutes until frothy.
  2. Make the Dough:
    Add the flour and salt to the yeast mixture. Mix until a shaggy dough forms. Knead for 8–10 minutes until smooth and slightly tacky. Add extra flour 1 tbsp at a time if needed.
  3. First Rise:
    Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 to 1½ hours, or until doubled.
  4. Shape the Bagels:
    Punch down the dough and divide it into 8 equal pieces. Shape each into a smooth ball. Poke a hole in the center of each ball with your thumb and gently stretch into a 1.5–2 inch ring. Let rest 10–15 minutes while you prepare the boiling water.
  5. Boil the Bagels:
    Bring water to a gentle boil in a large pot. Add sugar or honey and baking soda. Boil bagels 1–2 at a time for 45 seconds on each side. Remove with a slotted spoon and place on a wire rack to drain.
  6. Add Toppings:
    While bagels are still damp, sprinkle or dip them in your preferred toppings.
  7. Bake the Bagels:
    Preheat oven to 425°F (220°C). Place bagels on a parchment-lined baking sheet and bake for 20–25 minutes, until golden brown and firm. Cool on a wire rack.
  8. Mix the Maple-Dijon Mayo:
    In a small bowl, whisk together the mayo, Dijon, and maple syrup until smooth. Set aside.
  9. Prepare the Eggs:
    In a large bowl, whisk together the eggs, Parmesan, salt, and pepper.
  10. Cook the Eggs:
    Melt butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture and scramble gently until soft and fluffy.
  11. Add Sausage & Chives:
    Stir in the sausage crumbles and chopped chives during the last minute of cooking to heat through and blend the flavors.
  12. Build the Sandwiches:
    Slice the homemade bagels and toast them lightly if desired. Spread both sides with the maple-Dijon mayo. Layer on the warm egg mixture. Add extras like arugula, avocado, or tomato if you like. Top with the other half of the bagel.