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egg bagel recipe

Egg Bagel Recipe

You simply can’t go wrong with egg bagels, whether you’re craving a delicious breakfast bagel or you just want fresh pastry for your sandwiches and sweet mid-day snacks. This recipe confirms the saying that all good things take time, but it is definitely worth every single minute!
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 12 large bagels
Calories 350 kcal
Equipment
  • 1 wide pan
  • 1 mixing bowl
  • 1 wooden spoon or mixer
  • 2 sheet pans
Ingredients
  
For the sponge
  • 4 cups high-gluten flour/bread flour unbleached
  • 1 tsp instant yeast
  • 2 cups water room temperature
For the dough
  • 1/2 tsp instant yeast
  • 3 3/4 cups high-gluten or bread flour unbleached
  • 8 egg yolks
  • 2 tsp malt powder OR 1 tbsp malt syrup
  • 1 tbsp baking soda
  • cornmeal or semolina flour for dusting
Instructions
 
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Nutrition
Calories: 350kcalCarbohydrates: 62gProtein: 12gFat: 4gSaturated Fat: 1gCholesterol: 131mgSodium: 830mgSugar: 1g
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