Simple Homemade Egg Bagels
A delightful twist on the classic bagel that incorporates the richness of eggs, making for a flavor-packed breakfast or snack.
Equipment
- Mixing Bowl
- Slotted Spoon
- Baking Sheet
- Pot
Ingredients
Ingredients
- 4 cups All-Purpose Flour Provides structure and chewiness.
- 1.5 cups Warm Water Activates the yeast.
- 2.25 teaspoons Active Dry Yeast Essential for leavening.
- 1 tablespoon Granulated Sugar Feeds the yeast and enhances flavor.
- 2 teaspoons Salt Balances flavors and strengthens dough.
- 2 large Eggs Enriches dough and adds flavor.
- 2 tablespoons Olive Oil Adds richness and keeps bagels moist.
- 1 large Egg (for wash) Gives a shiny finish.
- 1 tablespoon Water (for wash) Mixed with egg for egg wash.
Instructions
- In a small bowl, combine warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, or until it becomes foamy.
- In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the foamy yeast mixture and the eggs. Use a wooden spoon to mix until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center to form a bagel shape.
- Place the shaped bagels on a floured surface, cover them, and let them rise for another 20-30 minutes until slightly puffed.
- Preheat your oven to 425°F (220°C) about 15 minutes before baking.
- In a large pot, bring water to a boil. Drop in the bagels, a few at a time, and boil each side for about 1 minute.
- Whisk together one egg and a tablespoon of water to create an egg wash. Brush this mixture over each bagel.
- Bake the bagels in the preheated oven for 20-25 minutes or until they are golden brown.
- Once baked, remove the bagels from the oven and let them cool on a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.