Egg bagels are lighter and a bit sweeter than water bagels. They are great for sandwiches. Source: EatingWell Magazine, March/April 1996

Marcy Goldman


Bagel Dough
Kettle Water


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • To kettle & bake bagels: Meanwhile, preheat oven to 425 degrees 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.

  • 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.


Make Ahead Tip: Freeze fresh (and properly cooled) bagels immediately unless you are eating them all that day.

Nutrition Facts

164 calories; 2.1 g total fat; 0.4 g saturated fat; 31 mg cholesterol; 346 mg sodium. 64 mg potassium; 28.4 g carbohydrates; 1.2 g fiber; 2 g sugar; 6.6 g protein; 45 IU vitamin a iu; 35 mcg folate; 6 mg calcium; 1 mg iron; 2 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
Easy to make This is only my second attempt at bagels my first attempt was with plain bagels. If I didn't know any better I'd think I made the plain bagel recipe again which is disappointing bc I really wanted an EGG bagel. These are good bagels but I'd stick with a plain bagel recipe to save the ingredients.:/ Pros: Easy to make Cons: Not very egg-y tasting Read More
Rating: 4 stars
They're a little too sweet but overall these are good. This is the first time I've ever made bagels and it's really not that difficult. Read More