Egg Bagel

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Egg bagels are a delicious variation of the classic bagel, enriched with eggs for a richer flavor and a softer, chewier texture. They’re perfect for breakfast sandwiches or simply enjoyed with your favorite spread.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 250kcal

Equipment

Mixing Bowl
Pot for Boiling
Baking Sheet
Wire Rack

Ingredients

4 cups bread flour Use bread flour for a chewier texture.
2 large eggs
1 tablespoon sugar
2 teaspoons salt
1 packet active dry yeast (2 1/4 teaspoons)
1 cup warm water (110°F/45°C)
1 tablespoon vegetable oil
1 tablespoon honey (optional, for boiling)
1 large egg (for egg wash)

Instructions

Prepare the Yeast Mixture: In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5 minutes, until it becomes foamy.
Make the Dough: In a large mixing bowl, combine the bread flour and salt. Make a well in the center and add the yeast mixture, eggs, and vegetable oil. Mix until a dough forms.
Knead the Dough: Turn the dough out onto a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a bit more flour, a tablespoon at a time.
First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape the Bagels: Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a ball, then use your thumb to poke a hole through the center. Gently stretch the hole to about 1-2 inches in diameter, forming the bagel shape.
Second Rise: Place the shaped bagels on a floured surface, cover with a damp cloth, and let them rest for about 15-20 minutes.
Boil the Bagels: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the honey, if using. Boil the bagels in batches, 1-2 minutes per side, then remove them with a slotted spoon and place them on a parchment-lined baking sheet.
Egg Wash and Bake: Beat the remaining egg and brush it over the tops of the boiled bagels. This will give them a beautiful golden-brown crust. Bake the bagels for 20-25 minutes, or until golden brown and cooked through.
Cool and Serve: Let the bagels cool on a wire rack before slicing and serving. Enjoy them plain, with cream cheese, or as part of a delicious breakfast sandwich.

Notes

Use bread flour for a chewier texture. Boiling the bagels before baking is essential for achieving the right texture. Don’t skip the egg wash—it gives the bagels a beautiful, shiny crust.

Nutrition