Nutrition per serving may change if servings are adjusted.
1 1/4 cups lukewarm water
2 large eggs, lightly beaten
1 1/2 tablespoons sugar
4 teaspoons active dry yeast
1 tablespoon canola oil
3 1/2-4 1/2 cups white bread flour, preferably unbleached
1 tablespoon kosher salt
6 quarts water
1 tablespoon sugar
1/2 teaspoon kosher salt
1 large egg white, lightly beaten
2 tablespoons sesame or poppy seeds, (optional)
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 °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.
164 calories;2 g fat(0 g sat); 1 g fiber; 28 g carbohydrates; 7 g protein; 35 mcg folate; 31 mg cholesterol; 2 g sugars; 0 g added sugars; 45 IU vitamin A; 0 mg vitamin C; 6 mg calcium; 1 mg iron; 346 mg sodium; 64 mg potassium
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
May 12, 2010
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.