Egg Bagel
on Sep 05, 2022
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You’ll love how tender, rich, and flavorful this Egg Bagel bakes up. Made with a few simple ingredients, these homemade bagels are better than anything you can buy at a bakery! Enjoy them for breakfast, lunch, or any time you’re craving a delicious snack!
What Is An Egg Bagel?
Traditional bagels don’t have eggs in the dough. These egg bagels are made with 5 egg yolks and 2 whole eggs. The result is a moist bagel that’s rich, fluffy, and less chewy than traditional bagels.
Ingredients You’ll Need
- bread flour
- instant yeast
- salt
- brown sugar
- eggs
- water
- baking soda
(Note: Full recipe is at the bottom of the post)
How to Make An Egg Bagel
- Mix together the bread flour, yeast, salt, and brown sugar. Add the egg yolks, eggs, and water and mix on low speed until a dough begins to form.
- Cover the bowl with plastic wrap and place in a warm location for about 1 hour or until the mixture becomes foamy and has doubled in size.
- Using the dough hook, beat the dough it is smooth and workable. Divide the dough into 8 equal pieces and roll each into a ball. Place the dough balls on a large plate or baking sheet and cover them with a damp towel. Set aside to rest for 15-20 minutes.
- To shape the bagels, use your thumb to poke a hole in the center of the dough. Stretch the dough with your thumb to widen the hole. Repeat with the remaining dough balls.
- Place the bagels on a lined baking sheet and cover them with plastic wrap. Set aside to rest for 10-15 minutes.
- Bring a large pot of water to a boil. When the water is boiling, add the baking soda and adjust the water to a low boil. Gently drop the bagels into the water and boil for 1 minute. Flip the bagels and boil for another minute.
- Line a baking sheet with parchment paper and dust with cornmeal if desired.
- Remove the bagels from the water with a slotted spoon and transfer them to the baking sheet.
- Bake at 450°F for 15-17 minutes, rotating the baking sheet halfway through until the bagels are golden brown.
Can I Turn This Recipe Into Bagel Bites?
Yes. For cream cheese bagel bites, flatten the dough after mixing and place a cube of frozen cream cheese in the middle. Roll up the dough so the cream cheese is enclosed. Repeat with the remaining dough. Cover and let the dough rest for about 20 minutes. Boil the bagel bites for 15-20 seconds each, and then bake in a preheated 325°F oven for about 25 minutes or until done.
What’s The Difference Between An Egg Bagel And A Regular Bagel?
Most traditional bagels don’t include eggs in the dough. Adding eggs makes these bagels richer in flavor, softer, fluffier, and less chewy. Their color is slightly yellow because of the eggs, and they are also rich in protein and more satisfying.
How To Serve Egg Bagels
Enjoy these bagels as you would any other kind of bagel. They’re excellent when toasted and slathered in butter or cream cheese. They make delicious sandwiches and can be enjoyed at any time of the day.
How To Store Egg Bagels
Egg bagels should be stored in an airtight container at room temperature for 2-3 days. They should not be stored in the fridge.
Can You Freeze Egg Bagels?
Yes. Slice the bagels in half and transfer them to a freezer-safe container. Store in the freezer for up to 4 weeks. When you’re ready to eat it, thaw the bagel on the counter for about 30 minutes, then bake in a 400°F oven for about 4 minutes.
Why Are Egg Bagels Yellow?
Because of the number of eggs in the dough, the bagels take on a yellow hue.
Do Egg Bagels Have Fewer Carbs Than Regular Bagels?
No. Egg bagels are still made with high-carb ingredients like bread flour and brown sugar. The carb count is similar to regular bagels.
Egg Bagel Recipe
Ingredients
- 4 cups bread flour
- 2 teaspoons instant yeast
- 1½ teaspoons salt
- 1½ tablespoons brown sugar
- 5 egg yolks
- 2 eggs, plus 1 egg for optional egg wash
- ½ cup water
- 1 teaspoon baking soda
- cornmeal, optional
- poppy seeds or everything bagel seasoning, optional
Instructions
- In the bowl of an electric mixer or a regular large mixing bowl, mix the bread flour, yeast, salt, and brown sugar. Add the egg yolks, eggs, and water and mix on low speed until a dough begins to form.
- Cover the bowl with plastic wrap and place in a warm location for about 1 hour or until the mixture becomes foamy and has doubled in size.
- Using the dough hook, beat the dough on low speed for about 7 minutes or 10 minutes by hand until the dough is smooth and workable. If the dough is too sticky, add additional flour, 1 tablespoon at a time.
- Divide the dough into 8 equal pieces and roll each into a ball. Place the dough balls on a large plate or baking sheet and cover them with a damp towel. Set aside to rest for 15-20 minutes.
- To shape the bagels, use your thumb to poke a hole in the center of the dough. Stretch the dough with your thumb to widen the hole. Repeat with the remaining dough balls.
- Place the bagels on a lined baking sheet and cover them with plastic wrap. Set aside to rest for 10-15 minutes.
- Position the rack in the center of the oven and preheat to 450°F.
- Bring a large pot of water to a boil. When the water is boiling, add the baking soda and adjust the water to a low boil. Gently drop the bagels into the water and boil for 1 minute. Flip the bagels and boil for another minute.
- Line a baking sheet with parchment paper and dust with cornmeal if desired.
- Remove the bagels from the water with a slotted spoon and transfer them to the baking sheet.
- If using egg wash, whisk an egg and brush some of the beaten egg on top of each bagel. Sprinkle with poppy seeds or everything bagel seasoning if desired.
- Bake for 15-17 minutes, rotating the baking sheet halfway through until the bagels are golden brown.
- Transfer the bagels to a wire rack to cool.
- Serve and enjoy!
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
