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

Marcy Goldman
Source: EatingWell Magazine, March/April 1996
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Ingredients

Bagel Dough
Kettle Water
Topping

Directions

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.

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  • 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.

Tips

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

Nutrition Facts

164.4 calories; protein 6.6g 13% DV; carbohydrates 28.4g 9% DV; exchange other carbs 2; dietary fiber 1.2g 5% DV; sugars 2.2g; fat 2.1g 3% DV; saturated fat 0.4g 2% DV; cholesterol 31mg 10% DV; vitamin a iu 45IU 1% DV; vitamin cmg; folate 35.2mcg 9% DV; calcium 6.1mg 1% DV; iron 1.4mg 8% DV; magnesium 2.3mg 1% DV; potassium 64mg 2% DV; sodium 346.3mg 14% DV; thiamin 0.3mg 32% DV.

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
11/06/2015
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
10/30/2011
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