Golden Egg Bagels
From EatingWell: March/April 1996
Egg bagels are lighter and a bit sweeter than water bagels. They are great for sandwiches.
- 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.
Tips & Notes
- Make Ahead Tip: Freeze fresh (and properly cooled) bagels immediately unless you are eating them all that day.
Per serving: 152 calories; 2 g fat (0 g sat, 1 g mono); 35 mg cholesterol; 28 g carbohydrates; 7 g protein; 1 g fiber; 346 mg sodium; 84 mg potassium.
Carbohydrate Servings: 2
Exchanges: 2 other carbohydrate
More From EatingWell
An outstanding salad dressing can take your salad from ho-hum...
Fresh seasonal produce offers plenty of reasons to try one of...
Turnips are a root vegetable with purple-white skin and a...
A piping-hot bowl of soup makes a delicious dinner and an...
Instead of ordering takeout tonight, try an easy chicken stir...
Whether you’re eating chickpeas in a salad, pasta dish or...
Pass on store-bought snacks that are loaded with fat and...
Vegetables are one of the healthiest foods you can eat,...
Our healthy low-carb desserts are delicious ways to end your...
Boneless chicken thighs can take plenty of cooking without...Oatmeal is an ideal breakfast for cooler months and is arguably...
Who says entertaining has to be reserved for the weekend only...
Peanut butter is a healthy ingredient and more versatile than...
If you’re watching your sodium intake, these low-sodium snack...
When it comes to making healthy slow cooker chicken recipes,...
Whether you’re packing a healthy snack for yourself or your...
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour
- March/April 1996