Egg Bagel Recipe

If you love baking but have pretty much given up on homemade bagels after trying one too many bagel recipes, this egg bagel recipe is the answer to your prayers!

These crispy-on-the-outside, soft-on-the-inside bagels may take a bit more time, but as long as you follow our detailed measurements and instructions, you will create a perfect batch every single time.

While they do not require much expertise, our egg bagels certainly call for patience, as you will have to give them time to rest and develop that beautiful texture.

However, we assure you that the entire process, as well as the waiting, is worth it!

How to Make Egg Bagels

Egg bagels are extremely versatile, as you can adjust them to be savory or sweet, or you can have them on their own with no toppings.

These soft, crunchy pastries are ideal for your breakfast bagels and egg and cheese sandwiches, and they can also be toasted and served with your favorite meats and veggies, or jam.

When it comes to making a perfect bagel dough, we believe the secret is in patience, as it takes time for the dough to reach that perfect consistency that will transform into delicious, golden bagels.

Ingredients:

(12 large bagels)

For the sponge:

• 4 cups high-gluten flour/bread flour (unbleached)
• 1 tsp instant yeast
• 2 cups room temperature water

For the dough:

• ½ tsp instant yeast
• 3 ¾ high-gluten or bread flour (unbleached)
• 8 egg yolks
• 2 tsp malt powder/1 tbsp malt syrup
• 1 tbsp baking soda
• Cornmeal/semolina flour (for dusting)

Instructions:

Step 1:

Begin making the “sponge” by adding flour and yeast into a mixing bowl and combining them.

Once the dry ingredients are combined, you can begin adding the water little by little while stirring the mixture simultaneously.

Cover the mixing bowl with plastic wrap, and let it rest for two hours.

You should notice that the mixture is forming bubbles and foam on top, and it will also double in size.

Step 2:

After two hours, it is time to make the egg bagel dough (you can use the same mixing bowl and combine the ingredients with the sponge, or transfer it to a mixing bowl).

Add the yeast you reserved for the dough to the sponge and stir the mixture.

Then, pour in three cups of flour, salt, malt, as well as egg yolks, and stir the dough mixture using a wooden spoon or a mixer on low speed.

Once the dough ingredients are combined, add in the remaining flour, and work it into the mixture.

Step 3:

Lightly dust the counter with some flour, and then transfer the dough from the bowl and start kneading.

For the best results, you want to knead the dough for at least 10 minutes.

In case you’re using a mixer, 6-7 minutes is enough.

Once the dough is tough and firm, but smooth and flexible, this means that it is ready.

However, if you notice that the dough is very dry, you may want to add a bit more water and continue kneading to get a cohesive structure.

On the other hand, if the egg bagel dough is too sticky, you will need to add a bit more flour and knead until it is stiff and smooth.

Step 4:

Once the egg bagel dough is pliable and not dry or sticky, you can divide it into bagel pieces that should be about 4 ½ oz each.

Feel free to make smaller bagels if you’d like.

Once you’ve divided the pieces and formed them into rolls, let them rest for about 20 minutes covered with a damp towel.

Step 5:

Prepare two sheet pans by lining them with parchment paper and lightly spraying them with a little bit of oil.

In case you’d like your egg bagels to have a hole in the middle, poke a hole directly in the center of the bagel roll and keep rotating it until the hole is about 2 ½-inch wide.

You can also roll the bagel dough into a rope and connect the ends by overlapping them to form the bagel shape.

Step 6:

Transfer the shaped bagels onto the baking pans, making sure they are positioned two inches apart, as you don’t want them to stick together in the fridge.

Brush some oil on top of the bagels, and then cover the baking pans with plastic wrap, or place them in a large plastic bag.

Let the bagels rest for another 20 minutes.

Step 7:

After 20 minutes, it is time to test the dough by using the float test.

What you need to do is fill a bowl with cool water, take one bagel that you will use for this test, and place it into the water.

The bagel should float on the surface for about 10 seconds.

In case it isn’t floating, you need to proof the bagel dough at room temperature for an additional 20 minutes, and then test the bagel again.

If the tester bagel floats, pat it dry, return it to the pan, and place the pan in the fridge, where the bagels should stay overnight.

Step 8:

The next day, when you’re ready to bake your egg bagels, you should preheat the oven to 500 degrees F and position two racks in the middle of the oven.

Choose a wide, large pot and fill it with water.

Then, bring the water to a boil and add the baking soda.

Step 9:

Remove the bagels from the fridge and start dropping them into the boiling water, making sure to do it gently to avoid hot water splattering.

It is also important not to add too many bagels all at once.

Cook them for a minute on one side, then flip them over and let them cook for another minute.

Step 10:

Prepare the sheet pans by sprinkling some semolina or cornmeal onto the parchment paper.

Take the boiled bagels out of the water, and position them on the sheet pans.

Place each pan onto a rack positioned in the middle of the oven, and bake the bagels for five minutes.

After five minutes, switch the pans and rotate them to ensure that the bagels are evenly baked.

Lower the oven temperature to 450 degrees F and bake the egg bagels for another five minutes, or until they turn golden brown.

You may also bake them longer if you want them to be crispier on the outside.

Ingredient Substitutions

Let’s take a look at some of the best substitutes you can use in this egg bagel recipe in case you’re missing some of the ingredients, or you’d simply like to use alternatives.

1. Honey

If you don’t like using malt and malt syrup in your desserts and pastries, honey is a great option.

Honey is a common ingredient when it comes to baking, as it can easily blend into the dough mixture while also adding that distinctive sweetness.

In this recipe, you can replace a teaspoon of malt or a tablespoon of malt syrup with a tablespoon of honey.

2. Brown sugar

Another convenient replacement for both malt and malt syrup is brown sugar.

While plain white sugar is used for its sweetness, brown sugar is a better choice for recipes such as this egg bagel recipe, as it adds a caramelized, toasty, nutty note that you would get from malt.

What to Serve with Egg Bagels

When it comes to serving your egg bagel, options are truly endless, as you can combine them with both sweet and savory ingredients and condiments.

Eggs and avocado

These egg bagels are a perfect choice for your favorite breakfast bagel.

Simply fry an egg in a little bit of butter or olive oil, slice the bagel in half, and add your favorite condiments and some fresh avocado on top.

Jam

Craving something sweet? Serve your freshly baked, fragrant egg bagels with your favorite jam!

As we’ve mentioned, egg bagels are quite neutral in taste, so they can be combined with pretty much any sweet condiment.

How to Reheat Egg Bagels

Here are some of the best methods you can use to reheat your egg bagels without drying them out!

How to Reheat Egg Bagels In the oven

Preheat your oven to 350 degrees F while you cover each bagel in a piece of aluminum foil.

Warm up the wrapped bagels for about 10-15 minutes, and then let them cool down a bit before serving them.

How to Reheat Egg Bagels In the Microwave

Place your bagels in a microwaveable container or plate, whether you decide to warm them up whole or slice them in half.

Sprinkle a little bit of water on top of the bagels to preserve the moisture, and then microwave on high for 15-20 seconds.

How to Store Egg Bagels

The last thing you want is to have a stale, dry bagel for breakfast.

Here’s what you can do with your leftover egg bagels.

Store in the freezer

Transfer the bagels into a heavy-duty freezer bag and make sure to squeeze all the air out before sealing the bag.

Use them up within 4-6 months.