Golden Egg Bagels (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Golden Egg Bagels

http://www.eatingwell.com/recipes/golden_egg_bagels.html

From EatingWell:  March/April 1996

Egg bagels are lighter and a bit sweeter than water bagels. They are great for sandwiches.

12 three-ounce bagels | Active Time: 45 minutes | Total Time: 1 1/2 hours

Ingredients

Bagel Dough

Kettle Water

Topping

Preparation

  1. To make bagel dough & shape bagels: Whisk together lukewarm water, eggs, 1 1/2 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 cups.
  2. Turn the dough out onto a lightly floured surface. Knead, 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.
  3. Divide the dough into 12 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.
  4. To kettle & bake bagels: Meanwhile, preheat oven to 425°F. Line 1 large or 2 small baking sheets with parchment paper and set aside. Bring water, 1 tablespoon sugar and 1/2 teaspoon salt to a boil in a large pot.
  5. Slip several risen bagels at a time into the pot"the water should be at a healthy simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs, and cook for 45 seconds longer. Drain the bagels on a clean dish towel and place on the prepared baking sheet(s). Brush the bagels with egg white and sprinkle each with 1/2 teaspoon sesame (or poppy) seeds, if using. Bake for 15 minutes. Turn over and bake until golden brown, about 5 more minutes.

Nutrition

Per serving : 152 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 35 mg Cholesterol; 28 g Carbohydrates; 7 g Protein; 1 g Fiber; 346 mg Sodium; 84 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 other carbohydrate

Tips & Notes