Chicken Choripan Bagel

Chicken Sausage, Cream Cheese, Pickled Purple Cabbage, Provolone-Chimichurri Bagel

Baker Daniela Moreira of Call Your Mother Deli | Washington, D.C.

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Adapted by StarChefs  |  september 2024  |  Photo: Cameron Whitman

INGREDIENTS

Dough:
Yield: 12 bagels
1 kilogram King Arthur Sir Lancelot high-gluten flour
100 grams honey
50 grams malt powder
14 grams dry yeast
10 grams malt syrup
20 grams kosher salt

Pickled Purple Cabbage:
10 ounces thinly sliced purple cabbage
3 ounces thinly sliced red onion
1 teaspoon granulated sugar
½ teaspoon kosher salt
2 tablespoons rice vinegar

Chimichurri:
1 cup chopped cilantro
1 cup chopped curly parsley
½ cup chopped mint
2 spring onions, chopped
4 cloves garlic, minced
1 Fresno chile, chopped
½ teaspoon kosher salt
1 teaspoon granulated sugar
2 tablespoons fish sauce
5 ounces lime juice
3 ounces olive oil

Bagel:
Yield: 12 bagels
60 grams malt syrup
1 teaspoon baking soda
12 slices provolone

To Assemble and Serve:
Yield: 1 bagel
4 ounces cream cheese
4 small links cooked chicken sausage

METHOD

For the Dough:
In a large mixing bowl, combine flour, honey, malt powder, yeast, malt syrup, salt, and 525 grams water. Mix until combined and a dough-like consistency is achieved. Transfer dough to a floured-work surface and, using gloved hands, knead 5 minutes, or until soft and smooth. Divide dough into 5-ounce portions. Roll each portion into a small ball. Using your thumb, press in the center of each ball until a hole is formed. Shape into a bagel. Repeat process with remaining dough. Transfer dough rounds to a floured sheet tray. Cover with plastic wrap and let proof 30 minutes at room temperature. Refrigerate overnight.

For the Pickled Purple Cabbage:
In an airtight container, combine all ingredients. Refrigerate 30 minutes.

For the Chimichurri:
In a mixing bowl, combine all ingredients. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.

For the Bagel:
Heat oven to 450°F. In a large pot over medium heat, bring malt syrup, baking soda, and 6 quarts water to a boil. Working in batches, boil Dough rounds 1 minute. Flip and boil additional 1 minute. Transfer to a greased, parchment-lined sheet tray. Top each Dough round with desired amount Chimichurri followed by 1 slice provolone. Bake 14 minutes, rotating halfway through. Let cool.

To Assemble and Serve:
Slice 1 Bagel in half. On each side, smear 2 ounces cream cheese. On the bottom half, spread 2 tablespoons Chimichurri followed by chicken sausage and ¼ cup Pickled Purple Cabbage. Close sandwich, wrap in parchment paper, and slice in half.

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