Making the Wendy’s Breakfast Baconator At Home | But Better

Buns:

1. In a medium mixing bowl, whisk together the bread flour, sugar, amylase and salt. Set aside.
2. Heat the milk and water to 95℉ (35℃). Add the yeast and gently whisk to combine.
3. Next, add 1 egg plus the yolk and whisk to incorporate. Pour into the bowl of a stand mixer fitted with the dough hook attachment and secure the bowl to the stand mixer.
4. With the speed on low, gradually add all of the flour mixture and continue to mix until smooth.
5. Add the softened butter and bacon fat and mix until fully incorporated. Continue to knead for 5-10 minutes until the dough is smooth and pulls away from the sides of the bowl but is still slightly sticky.
6. Turn the dough out onto a lightly-floured work surface and form into a taut ball. Place into a lightly-greased medium bowl, cover with plastic wrap and set aside at room temperature to rise for 1 hour. 
7. Line two baking sheets with parchment paper and grease with cooking spray. Grease 12 (4”/10cm) English muffin ring molds and place 6 of them, evenly spaced apart, onto each of the prepared baking sheets.
8. Punch down the dough to release the gasses and then turn out onto a lightly floured work surface. Cut the dough into 8 evenly-sized pieces and roll each into a taut ball. Place one rolled ball of dough into the center of each prepared ring mold. Press the tops of the buns down with the bottom of a lightly-greased glass and then cover with a sheet of lightly-greased plastic wrap. Set aside at room temperature to proof for 30 minutes. 
9. Preheat oven to 375℉ (190℃). 
10. In a small bowl whisk together the remaining egg and splash of water until combined. 
11. Brush the tops and sides of each bun with the egg wash. 
12. Bake in the oven for 15-18 minutes or until golden brown and cooked through.
13. Remove from the oven and immediately brush with melted butter.
14. Remove the ring molds and transfer the buns to a cooling rack to cool completely at room temperature. 

Bacon:

1. Preheat the oven to 400℉ (204℃).
2. Line a baking sheet with aluminum foil. 
3. Arrange as many slices of bacon as possible in a single layer, without any overlapping, on the baking sheet.
4. Bake in the oven for 10-12 minutes. 
5. Remove from the oven and transfer to a paper towel-lined plate. Set aside until ready to serve. 

Jalapeno Cheese Breakfast Sausage Patties:

1. To char the jalapenos, place them directly over an open flame on the stovetop and cook, turning occasionally until the skin is completely charred on all sides. Remove from the heat into a small bowl, cover with plastic wrap and allow to steam for 10 minutes. Using paper towels, wipe the charred skin off the jalapenos. Remove the stems and discard. Dice the jalapenos and place into a medium bowl.
2. Into the bowl with the jalapenos, add the ground pork, garlic powder, ground fennel, onion powder, jalapeno powder, if using, salt, MSG, and sugar. Mix to fully combine. 
3. Add the cheddar cheese and sage and mix to incorporate. 
4. Shape 4-5 oz (113-140g) portions of the pork into a ½” (12mm) thick square patty, just slightly wider than the buns, to account for shrinkage. 
5. Preheat a flat top griddle or a nonstick skillet over medium-high and lightly grease with vegetable oil or butter. 
6. Sear the patties for 2-3 minutes per side until browned, crispy and cooked through. 

Swiss Cheese Sauce:

1. Melt the butter in a medium saucepan over medium heat. 
2. Add the flour and whisk to combine. While whisking constantly, cook for 30 seconds until the flour is toasted and pasty.
3. Whisk in the heavy cream and whole milk until smooth and starting to thicken.
4. Add the cheeses and whisk until the cheese is melted and the sauce is glossy and smooth. If the sauce is too thick, add another splash or two of milk. 
5. Season with a pinch of freshly grated nutmeg. Season, to taste, with salt and set aside to keep warm.

Fried Eggs:

1. Melt butter on a flat top griddle or in a nonstick skillet. Then place a greased ring mold onto the hot surface.
2. Crack 2 eggs into the center of the ring mold. Season with salt and pepper. 
3. Add a splash of water and cover the eggs with a heat-proof inverted bowl to steam for 2 minutes. The egg is done when the whites are fully cooked and the yolk is still runny.
4. Using a spatula, remove the egg and its ring mold to a plate or small baking sheet. 

Assembly:

1. Cut the buns in half. On a flat top griddle or in a nonstick skillet, melt butter and toast the buns, cut-side-down until nicely golden and crispy.
2. To the bottom toasted bun, add a generous spoonful of warm, melty Swiss cheese sauce.
3. Add the sausage patty and top with a slice of American cheese (you can melt with a brulee torch).
4. Add 1-2 slices of bacon, cut in half to fit.
5. Top with the fried eggs and a slice of aged cheddar cheese. Optionally, you can also melt this with a torch.
6. Add another layer of bacon.
7. Spread the cheese sauce onto the top bun and then crown the sandwich.