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.
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.