Golden Egg Bagels

2 Reviews
From: EatingWell Magazine March/April 1996

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

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Bagel Dough
  • 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
  • Kettle Water
  • 6 quarts water
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • Topping
  • 1 large egg white, lightly beaten
  • 2 tablespoons sesame or poppy seeds, (optional)

Preparation

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

Nutrition information

  • Per serving: 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; 45 IU vitamin A; 0 mg vitamin C; 6 mg calcium; 1 mg iron; 346 mg sodium; 64 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate

Reviews 2

November 06, 2015
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By: EatingWell User
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
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By: wloreti
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.