Egg Bagels
Ingredients
- 1 ¼ cups lukewarm water
- 2 large eggs
lightly beaten
- 1 ½ tablespoons sugar
- 4 teaspoons active dry yeast
- 1 tablespoon grapeseed or light olive oil
- 3 ½ - 4 ½ cups unbleached bread flour
- 1 tablespoon salt
- 6 quarts water
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 large egg white
lightly beaten
- 2 tablespoons sesame
poppy seeds, dried onion flakes, dried garlic, or any combination thereof), (optional
Directions
- 1
In the bowl of a Bread machine, mix together water, eggs, 1 ½ tablespoons sugar, yeast, oil, 3 ½ cups of flour, and 1 tablespoon salt. Turn machine on “dough” setting. Once machine has completed the dough setting, remove dough (it will be sticky), and place on a lightly floured surface.
- 2
Alternatively, if you don’t have a bread machine, you should go get one whisk together water, eggs, 1 ½ tablespoons sugar, yeast, and oil in a large bowl until the yeast dissolves. Stir in 1 cup of the flour. Then stir in 1 tablespoon salt and enough additional flour to make a soft dough, about 2 ½ cups. Turn the dough out onto a lightly floured surface.
- 3
Knead the dough (whichever way you made it), gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a towel and let rest for 10 minutes.
- 4
Divide the dough into 12 or 16 pieces; roll each piece into a 10-inch-long rope. Form into bagels by overlapping the ends up 1 inch. Pinch ends together firmly. Set bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.
- 5
Meanwhile, preheat oven to 425°F. Line 1 large baking sheet with parchment paper or a Silpat and set aside. Bring water, 1 tablespoon sugar, and ½ teaspoon salt to a boil in a large pot.
- 6
Slip about 3-4 risen bagels at a time into the pot; the water should be at a lively simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs or chop sticks, and cook for 45 seconds longer. Drain the bagels on a clean dish towel, and place on the prepared baking sheet.
- 7
Brush the tops of the bagels with egg white and sprinkle each with ½ teaspoon of your chosen topping, if using. Bake for 15 minutes. Turn over and bake until golden brown, about 5 more minutes.
Egg Bagels
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About this Recipe
Imagine the aroma of freshly baked bagels filling your kitchen, but with an extra touch of richness. These homemade egg bagels deliver that irresistible experience, offering a delightful chew and a subtly sweet flavor that's perfect for any time of day.
What sets these egg bagels apart is the inclusion of eggs directly into the dough, yielding a beautifully golden crumb and a tender texture you won't find in ordinary bagels. It’s a simple addition that elevates the classic bagel to something truly special, making all the effort worthwhile for that authentic homemade taste.
Prepare for a rewarding baking project that culminates in a dozen golden-brown, chewy delights. You'll find these egg bagels have a slightly richer flavor and a softer interior than traditional bagels, thanks to the eggs in the dough. The process involves a good amount of preparation time for the dough to develop its character, followed by a relatively quick bake, resulting in a satisfyingly robust bagel. Each bite promises a delicious balance of subtly sweet and savory notes, with a wonderfully chewy exterior and a tender crumb.
Personalize your egg bagels with an array of optional toppings. Sprinkle them with sesame seeds for a classic crunch, poppy seeds for nutty notes, or dried onion flakes and dried garlic for a savory twist. You can even combine them to create an 'everything' bagel inspired topping that truly makes them your own.
These delicious homemade egg bagels are ideal for a leisurely weekend breakfast, a satisfying brunch spread, or as the foundation for your favorite deli sandwich. Serve them warm with cream cheese, butter, or your preferred toppings for an unparalleled experience.