If you’re looking to elevate your brunch game, look no further than homemade egg bagels. These delightful bagels are enriched with egg yolks, giving them a beautifully rich color and a tender, chewy texture that’s simply irresistible. Imagine biting into a warm, freshly baked bagel topped with your favorite spread. Whether you opt for classic cream cheese or something a bit more adventurous, like a flavorful spread inspired by Filipino Adobo Eggs, these bagels are sure to impress.
Why It’s Crowd-Pleasing
Egg bagels are not just a delicious treat; they also bring a sense of nostalgia. The soft, chewy texture combined with a slightly crispy crust makes them perfect for any occasion. They are incredibly versatile, whether you’re serving them at a family gathering, brunch with friends, or simply enjoying them solo with a cup of coffee. Plus, with the addition of malt powder or syrup, they have a subtly sweet flavor that pairs perfectly with both savory and sweet toppings.
What You’ll Gather
- 1 teaspoon instant yeast (0.11 ounce)
- 4 cups unbleached high-gluten flour or bread flour (500g or 18 ounces)
- 2 cups water, at room temperature (500ml or 16 ounces)
- 0.5 teaspoon instant yeast (0.055 ounce)
- 3 cups unbleached high-gluten or bread flour (468.75g or 17 ounces)
- 8 egg yolks
- 2 teaspoons salt (2.75 teaspoons or 0.7 ounce)
- 2 teaspoons malt powder OR 1 Tablespoon dark or light malt syrup, honey or brown sugar (0.33 ounce)
- 1 Tablespoon baking soda
- Cornmeal or semolina flour for dusting
- Poppy seeds, optional
Before You Start: Equipment
- Mixing bowls – For combining your ingredients.
- Stand mixer (optional) – To knead the dough efficiently.
- Baking sheet – For placing the bagels before and after boiling.
- Large pot – For boiling the bagels.
- Slotted spoon – To remove the bagels from boiling water.
- Oven – To bake your bagels to perfection.
Stepwise Method: Egg Bagels
Step 1: Prepare the Dough
In a large mixing bowl, combine 4 cups of flour, 1 teaspoon of instant yeast, and 2 teaspoons of salt. Make a well in the center and add 2 cups of room temperature water and 8 egg yolks. Mix until a shaggy dough forms.
Step 2: Knead the Dough
Transfer the dough to a floured surface and knead for about 10-15 minutes until the dough is smooth and elastic. If using a stand mixer, knead on low speed with a dough hook for about 7-10 minutes.
Step 3: Let it Rise
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 4: Shape the Bagels
Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball, then use your finger to poke a hole through the center. Gently stretch the hole to form the bagel shape.
Step 5: Boil the Bagels
In a large pot, bring 10 cups of water to a boil. Add 1 tablespoon of baking soda and 2 teaspoons of malt powder or syrup. Carefully drop the bagels into the boiling water in batches, cooking for about 1-2 minutes on each side. Remove with a slotted spoon and place on a cornmeal-dusted baking sheet.
Step 6: Bake the Bagels
Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes or until they are golden brown. If you like, sprinkle poppy seeds on top before baking for added flavor and texture.
Step 7: Cool and Enjoy
Once baked, let the bagels cool on a wire rack. These delicious egg bagels can be enjoyed warm or at room temperature, perfect for sandwiches or simply with a spread.
Swap Guide
- For a gluten-free version, try using a gluten-free all-purpose flour blend.
- Replace malt powder with 1 tablespoon of agave syrup or maple syrup for a different sweetness.
- If you don’t have high-gluten flour, bread flour will work just fine.
- Experiment with different toppings like sesame seeds, minced garlic, or everything bagel seasoning.
Behind-the-Scenes Notes
Making egg bagels can be an enjoyable project, and the result is well worth the effort. The dough can be quite sticky, so don’t hesitate to use a little extra flour when kneading. Remember that the key to a great bagel is in the boiling process; it helps create that signature chewy texture.
- For an even richer flavor, consider adding a touch of garlic powder or onion powder to the dough.
- Feel free to experiment with the amount of egg yolks for a richer color and taste.
Storing, Freezing & Reheating
Freshly baked egg bagels are best enjoyed on the same day, but they can be stored for up to 3 days at room temperature in an airtight container. For longer storage, freeze the bagels in a freezer-safe bag for up to 3 months. To reheat, simply toast them directly from the freezer or place them in a preheated oven at 350°F (175°C) for about 10 minutes.
Egg Bagels Q&A
Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance and let it rise in the refrigerator overnight. Just allow it to come to room temperature before shaping and boiling.
What can I top my egg bagels with?
The possibilities are endless! Classic options include cream cheese, smoked salmon, or avocado. For something sweeter, try a spread made from Cream Cheese Banana Muffins, or simply enjoy them plain with a smear of butter.
Can I use whole eggs instead of just yolks?
Using whole eggs will change the texture slightly, making it less rich and a bit more cake-like. For the best results, stick to the yolks for that dense, chewy bagel experience.
Why do I need to boil the bagels?
Boiling the bagels before baking gives them their signature chewy texture and helps create a shiny crust. Skipping this step will result in a different texture that isn’t typical for traditional bagels.
Wrap-Up
Creating your own egg bagels at home is not only rewarding, but it also adds a personal touch to your meals. The rich flavor and delightful texture are sure to make them a favorite in your household. Experiment with different toppings and enjoy the versatility of these bagels. Whether you’re having a relaxed breakfast or a lively brunch gathering, egg bagels will undoubtedly steal the show.
The joy of baking your own bagels is in the process, the aroma filling your kitchen, and the satisfaction of sharing them with loved ones. So roll up your sleeves, gather your ingredients, and get ready to indulge in the delicious world of homemade egg bagels!
Egg Bagels
Ingredients
Equipment
Method
- In a large mixing bowl, combine 4 cups of flour, 1 teaspoon of instant yeast, and 2 teaspoons of salt. Make a well in the center and add 2 cups of room temperature water and 8 egg yolks. Mix until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for about 10-15 minutes until the dough is smooth and elastic. If using a stand mixer, knead on low speed with a dough hook for about 7-10 minutes.
- Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball, then use your finger to poke a hole through the center. Gently stretch the hole to form the bagel shape.
- In a large pot, bring 10 cups of water to a boil. Add 1 tablespoon of baking soda and 2 teaspoons of malt powder or syrup. Carefully drop the bagels into the boiling water in batches, cooking for about 1-2 minutes on each side. Remove with a slotted spoon and place on a cornmeal-dusted baking sheet.
- Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes or until they are golden brown. If you like, sprinkle poppy seeds on top before baking for added flavor and texture.
- Once baked, let the bagels cool on a wire rack. These delicious egg bagels can be enjoyed warm or at room temperature, perfect for sandwiches or simply with a spread.
Notes
- For a gluten-free version, try using a gluten-free all-purpose flour blend.
- Replace malt powder with 1 tablespoon of agave syrup or maple syrup for a different sweetness.
- If you don’t have high-gluten flour, bread flour will work just fine.
