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Egg Bagels

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Soft and chewy homemade egg bagels with a rich flavor and golden crust, perfect for breakfast sandwiches or toasted with cream cheese.

Ingredients

  • 3 1/2 cups bread flour
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 large egg
  • 1 cup warm water (about 110°F)
  • 1 tablespoon vegetable oil
  • 8 cups water (for boiling)
  • 2 tablespoons honey (for boiling water)
  • 1 egg yolk + 1 tablespoon water (for egg wash)

Instructions

  1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
  2. Add the egg, vegetable oil, flour, and salt. Mix until a dough forms.
  3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
  4. Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
  5. Divide the dough into 8 equal pieces. Shape each piece into a ball, then poke a hole in the center and gently stretch to form a bagel shape.
  6. Place shaped bagels on a lined baking sheet, cover, and let rest for 20 minutes.
  7. Preheat oven to 425°F (220°C). Bring 8 cups of water and honey to a boil in a large pot.
  8. Boil bagels 1–2 minutes per side, then return to the baking sheet.
  9. Brush the tops with egg wash.
  10. Bake for 18–22 minutes until golden brown. Cool on a wire rack before serving.

Notes

  • Bread flour gives the bagels their chewy texture; all-purpose flour can be used but may result in a softer bagel.
  • For toppings, sprinkle sesame seeds or everything seasoning after applying the egg wash.
  • Bagels can be stored in an airtight container for up to 3 days or frozen for up to 2 months.

Nutrition

Find it online: https://yumfamilyrecipes.com/egg-bagels/