St. Patty's Day Bagel Sandwich

St. Patty’s Day Bagel Sandwich

Happy St. Patty’s day, fools! To celebrate, we made green, everything bagel sandwiches. What is on the sandwich you ask? Oh, just some Irish-inspired toppings: corned beef, hash browns, eggs, onions and peppers, and cream cheese. What will we be drinking with this? Guinness – obvs. Its St. Patrick’s day, go celebrate with some delicious food and beer.


1 red pepper, chopped

½ medium white onion, chopped

1 russet potato

4 eggs

3 tablespoons butter

½ lb corned beef

Cream cheese

4 cups of high gluten flour – or bread flour

2 teaspoons salt

1 tablespoon dark corn syrup

1 cup + 2 tablespoons water

1 ½ teaspoons instant yeast


Everything bagel topping:

1 tablespoon sesame seeds

1 tablespoon poppy seeds

½ tablespoon garlic powder

½ tablespoon onion powder

½ tablespoon caraway seeds



Combine the flour, corn syrup and salt in the stand up mixer with the bread hook. While it is mixing, add the yeast and water. If you’re using high gluten flour – use 1 ¼ cups of water. Since high gluten flour is really hard to find, you can use bread flour. For this, you will only need 1 cup plus 2 tablespoon of water. If you want to add food coloring, this would be the point to do it. Mix for 5 minutes on low-medium speed and then 12 minutes on medium-high speed. At this point, the dough should be stiff and smooth.


Cover the bowl with plastic wrap and a towel and let it rise for 2 – 2 ½ hours.






At the end of 2 hours, start boiling about 4 inches of water in a big pot and preheat the oven to 450. When the rising is complete, pull off large chunks and use your palms to roll them into ropes. Then, fold the rope over on itself and rub the ends together so that they join – this should leave you with a loop. Set it aside on a floured plate or tray until you finish doing this with all the dough.





Cover a baking sheet with parchment paper.  When all the loops are ready, they will be put in the boiling water, 2-3 at a time for about 45 seconds each. After they take a bath, lay them on the parchment paper.

A crappy picture of a bagel boiling:



Now you can decide whether or not you want plain bagels or everything bagels. We chose to do everything bagels. When the bagels came out of the water bath, we laid them on a seasoning plate – but this got all the seasoning wet and not all the bagels had an even distribution of seeds on top. What I suggest is mixing the toppings together in a bowl and sprinkling it on top of the bagels once they are on the parchment.





After topping, put the bagels in the oven for 15 minutes, until they are a bit golden. After cooking, allow them to cool for about 10-15 minutes before serving.




Bagel Sandwich Toppings:

While the bagels are cooking/cooling, you can work on the other parts of the meal.  Shred the potato and lay it out onto a thick layer of paper towels. Squeeze as much liquid out of the potatoes as possible – getting rid of the liquid will ensure you get some crispy ass hash browns.



After you get the shredded potatoes as dry as possible, put them in a pan with 2 tablespoons of butter and fry ‘em up until they are just how you like them. Throw the chopped onions and peppers into another pan with one tablespoon of butter and sauté until tender.


Cook the 4 eggs however you want them. Yo’ life, yo’ eggs – you do you. Finally, throw the corned beef in a pan for just a few seconds to warm it up. Then you’re ready for some stackin!

Cut the bagel in half and spread cream cheese on one half and top that with the corned beef. Then top with eggs, then peppers/onions, and finally hash browns. Smash those two halves together, crack open a Guinness – because what else would you drink on St. Patty’s day – and chow down.









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A 20-something living in Denver, attempting to whip up delicious recipes made with or paired with mostly local craft brews. If you like eating and drinking delicious things, this is the place to be.

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