Classic Homemade Egg Bagels
Indulge in the delightful taste of Classic Homemade Egg Bagels, a perfect blend of chewy texture and rich flavor. This recipe is designed for both novice and seasoned bakers who want to experiment with a traditional bagel recipe that incorporates the richness of eggs. Whether enjoyed toasted with cream cheese, topped with your favorite veggies, or making a breakfast sandwich, these bagels are sure to impress friends and family. Perfect for sharing during weekend brunch or savoring throughout the week, this bagel-making adventure promises to fill your kitchen with warm aromas and happy memories.
10
Servings
N/A
Calories
7
Ingredients
Ingredients
active dry yeast
1 1/4 teaspoons (none)
warm water
1 cup (between 100-110°F)
sugar
1 1/2 tablespoons (none)
salt
1 1/2 teaspoons (none)
large egg
1 (lightly beaten)
egg yolk
1 (none)
flour
3 cups (plus extra for dusting)
Instructions
1
In a mixing bowl, dissolve the active dry yeast in warm water (between 100-110°F). Stir in the sugar and salt until fully dissolved. Incorporate the lightly beaten egg, mixing well.
2
Gradually add 2 cups of flour to the yeast mixture, stirring until a smooth, thin dough forms. Slowly mix in the remaining flour to create a stiff dough.
3
Knead the dough on a floured surface for about 15 minutes until it becomes smooth and elastic. Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm environment for about 40 minutes or until doubled in size.
4
After the dough has risen, divide it into 10 equal pieces. Shape each piece into a ball and use your floured finger to poke a hole through the center, twirling it around to widen the hole to about 1 to 1.5 inches in diameter. The bagels should be approximately 3 inches in diameter. Let the shaped bagels rise for an additional 20 minutes.
5
In a large pot, bring 3 quarts of water mixed with 1 tablespoon of sugar to a boil. Gently place 4-5 bagels at a time into the boiling water, cooking for about 4 minutes, turning them carefully with a slotted spoon halfway through. Remove the bagels and place them on a paper towel to drain.
6
In a small bowl, mix the egg yolk with 1 tablespoon of water and beat well. Brush the egg wash over the boiled bagels for a golden finish.
7
Preheat the oven to 400°F (200°C). Place the bagels on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-30 minutes, or until they are golden brown. Avoid exposing the bagels directly to the oven's heating element for even baking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Classic Homemade Egg Bagels.
What is the texture of these egg bagels?
These bagels feature a delightful chewy texture and rich flavor.
How much active dry yeast is needed?
You will need 1 1/4 teaspoons of active dry yeast.
What is the ideal temperature for the warm water?
The water should be between 100-110°F to properly dissolve the yeast.
How much sugar is included in the dough?
The dough requires 1 1/2 tablespoons of sugar.
How much salt is used in this recipe?
The recipe calls for 1 1/2 teaspoons of salt.
How many eggs are added directly into the dough?
One large egg, lightly beaten, is incorporated into the dough mixture.
How much flour is required in total?
A total of 3 cups of flour is used, plus extra for dusting the surface.
How is the flour added to the yeast mixture?
Gradually add 2 cups of flour first until smooth, then slowly mix in the remaining flour to create a stiff dough.
How long should the bagel dough be kneaded?
The dough should be kneaded on a floured surface for about 15 minutes.
What is the goal of kneading the dough?
Kneading continues until the dough becomes smooth and elastic.
How should the dough be prepared for the first rise?
Place it in a greased bowl and cover it with a damp cloth.
How long does the first rise take?
It takes about 40 minutes or until the dough has doubled in size.
How many pieces should the dough be divided into?
The dough should be divided into 10 equal pieces.
How do you shape the bagel holes?
Use a floured finger to poke a hole through the center of a dough ball and twirl it to widen the hole.
What is the recommended size for the bagel hole?
The hole should be widened to about 1 to 1.5 inches in diameter.
How long is the second rise after shaping?
The shaped bagels should rise for an additional 20 minutes.
How much water is needed for boiling the bagels?
You need 3 quarts of water mixed with 1 tablespoon of sugar.
How many bagels should be boiled at one time?
Gently place 4-5 bagels at a time into the boiling water.
How long do the bagels need to boil?
Cook them for about 4 minutes total, turning them carefully halfway through.
What should you do after removing bagels from the boiling water?
Place them on a paper towel to drain excess water.
How do you make the egg wash for the bagels?
Mix 1 egg yolk with 1 tablespoon of water and beat it well.
What is the purpose of brushing on the egg wash?
The egg wash gives the boiled bagels a beautiful golden finish.
What is the preheat temperature for the oven?
Preheat your oven to 400°F (200°C).
What type of lining should be used on the baking sheet?
Use parchment paper to line the baking sheet.
How long do the bagels bake in the oven?
They should bake for 20-30 minutes until golden brown.
How can you ensure even baking for the bagels?
Avoid exposing the bagels directly to the oven's heating element.
How many servings does this recipe provide?
This recipe makes 10 servings.
What recipe category does this belong to?
This is classified under the Yeast Breads category.
What are some recommended ways to serve these bagels?
They are great toasted with cream cheese, topped with veggies, or used for breakfast sandwiches.