Homemade Egg Bagel Recipe (Easy + High Protein!)
This Homemade Egg Bagel recipe makes perfectly chewy egg bagels that are high in protein. It’s incredibly easy to make at home and requires just a few simple ingredients: instant yeast, bread flour, eggs, salt, and brown sugar! These bagels are a fun take on your everyday morning bagels and are great paired with bacon and cream cheese!
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What is Egg Bagel?
The egg bagel is a bagel that is made with egg yolks or whole eggs in addition to the standard dough that contains water, salt, flour, and yeast. The egg gives the bagels a yellow tint that distinguishes them from other bagels.
Because these bagels contain eggs, they are good sources of protein, iron and vitamins A and B12. Regular bagels have about half the amount of protein and iron as egg bagels and have zero vitamin A or B12. Compare the two and choosing an egg bagel is a no-brainer.
Egg bagels taste better than regular bagels. They have a softer texture than a normal bagel which makes for easier eating and slicing. Also, the egg adds a richness and depth of flavor that isn’t present in your typical bagel.
Yahoo News
The traditional Jewish version of egg bagels uses poppy seeds on top. However, I also tried topping it with Everything seasoning (my favorite kind!) and it turned out fantastic. So feel free to make these egg bagels as traditional (or not!) as you want.
What You Need to Make Egg Bagels
For The Dough:
- 2 teaspoon instant yeast (I like this brand)
- 4 cups bread flour
- 1/2 cup water
- 5 egg yolks
- 2 eggs (plus 1 egg for optional eggwash)
- 1 1/2 teaspoons salt
- 1 1/2 Tablespoon brown sugar
- 1 teaspoon baking soda
- Cornmeal (optional)
- Poppy seeds or Everything seasoning (optional)
Can I Turn This Recipe Into Bagel Bites?
The short answer is – yes! Follow the instructions until step 3, then take a handful of dough and form it into a ball. If you want to add the filling, flatten that dough ball and fill it with a frozen cream cheese ball. Roll it up to close the cream cheese, then let the dough rest, covered, for 15-20 minutes. Boil the bagel bites for just 15-20 seconds each, then bake for approximately 25 minutes at 325°F. Enjoy!
How to Make Egg Bagel
- In an electric mixer bowl (or a regular large mixing bowl), mix together the bread flour, yeast, salt and brown sugar. On slow speed, mix in the eggs, egg yolks, and water until the dough forms a bowl.
- Cover with a plastic wrap and leave the bowl in a warm location until the mixture becomes foamy and has doubled in size, about 1 hour.
- Re-attach the dough bowl to the electric mixer and mix on low speed for 7 additional minutes (or 10 minutes without an electric mixer), until the dough is smooth and pliable. NOTE: if your dough is still too sticky, add more flour (1 tablespoon at a time). If your dough is too dry, add more water (1 tablespoon at a time).
- Divide the bagel dough into 8 equal pieces and roll into a ball. Arrange the dough balls on a large plate or baking sheet, then cover with a damp towel and let rest for another 15-20 minutes.
- To shape the bagels, poke a hole in the center of the dough using your thumb and stretch the dough by rotating your thumb to widen the hole. Repeat with the remaining dough balls.
- Place the shaped bagel doughs unto a lined baking sheet (I use this silicone baking mat). Cover with plastic wrap and let rest for another 10-15 minutes.
- Meanwhile, preheat the oven to 450°F and place the rack in the center of the oven.
- Bring a large pot of water to boil. Once the water has boiled, dissolve the baking soda and bring to a low boil. Gently drop the bagel doughs into the water, and boil for 1 minute. Flip the bagels, then boil for another minute. Remove the bagels with a slotted spoon and transfer to the lined baking sheet dusted with cornmeal.
- Whisk together 1 extra egg and brush it unto the tops of each bagel. Sprinkle with poppy seeds or Everything seasoning.
- Bake for 15-17 minutes, rotating the baking sheet halfway through, until the bagels turn golden brown.
- Remove the baking sheet from the oven and transfer the bagels to a wire rack to cool. ENJOY!
Looking for More Easy Breakfast Recipes?
- Savory Dutch Baby (Gluten-Free, Keto, Low Carb, Vegetarian)
- Mochi Waffles Recipe (Crispy on the Outside, Chewy on the Inside!)
- Iced Cold Brew Latte (Healthy Starbucks Copycat)
- Berry Orange Banana Smoothie (GF, DF, V)
- Dunkin Donuts Blueberry Muffin Copycat Recipe
- Peanut Butter and Jelly Protein Smoothie (GF, DF, Vegan-Friendly)
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- Dark Chocolate Coconut Granola (GF, DF, V)
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- Maple Pumpkin Oat Bars (GF, DF, V)
- Super Moist Banana Date Bread (Refined Sugar-Free)
- Easy & Delicious Pumpkin Pancakes (GF, DF, V Options)
- Matcha Granola Clumps (GF, DF)
- Berries & Cream Whole Wheat Crepes
- Middle Eastern Shakshuka (GF, DF)
- Ridiculously Easy Maple Cinnamon Rolls
- Fluffy Banana Pancakes (GF, DF, V)
- Tropical Mermaid Blue Spirulina Smoothie Bowl
- Señorita Bread Recipe (Filipino Spanish Bread)
- Super Easy Quaker Cornbread
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If you make this Homemade Egg Bagel Recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
Homemade Egg Bagels (Easy & High Protein!)
Ingredients
- 2 tsp instant yeast (I like this brand)
- 4 cups bread flour
- ½ cup water
- 5 egg yolks
- 2 eggs (plus 1 egg for optional eggwash)
- 1½ tsp teaspoons salt
- 1½ tbsp brown sugar
- 1 tsp baking soda
- Cornmeal (optional)
- Poppy seeds or Everything seasoning (optional)
Instructions
- In an electric mixer bowl (or a regular large mixing bowl),mix together the bread flour, yeast, salt and brown sugar. On slow speed, mixin the eggs, egg yolks, and water until the dough forms a bowl.
- Cover with a plastic wrap and leavethe bowl in a warm location until the mixture becomes foamy and has doubled insize, about 1 hour.
- Re-attach the dough bowl to theelectric mixer and mix on low speed for 7 additional minutes (or 10 minuteswithout an electric mixer), until the dough is smooth and pliable. NOTE: if your dough is still toosticky, add more flour (1 tablespoon at a time). If your dough is too dry, addmore water (1 tablespoon at a time).
- Divide the bagel dough into 8 equalpieces and roll into a ball. Arrange the dough balls on a large plate or bakingsheet, then cover with a damp towel and let rest for another 15-20 minutes.
- To shape the bagels, poke a hole inthe center of the dough using your thumb and stretch the dough by rotating yourthumb to widen the hole. Repeat with the remaining dough balls.
- Place the shaped bagel doughs unto alined baking sheet (I use thissilicone baking mat). Cover with plastic wrap and let restfor another 10-15 minutes.
- Meanwhile, preheat the oven to 450°F and place the rack in the center ofthe oven.
- Bring a large pot of water to boil. Once the waterhas boiled, dissolve the baking soda and bring to a low boil. Gently drop thebagel doughs into the water, and boil for 1 minute. Flip the bagels, then boilfor another minute. Remove the bagels with a slotted spoon and transfer to the linedbaking sheet dusted with cornmeal.
- Whisk together 1 extra egg and brushit unto the tops of each bagel. Sprinkle with poppy seeds or Everythingseasoning.
- Bake for 15-17 minutes, rotating the baking sheet halfway through, until the bagels turn golden brown.
- Remove the baking sheet from theoven and transfer the bagels to a wire rack to cool. ENJOY!
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These turned out great!
the chewiness of this egg bagel is fabulous!
These are delicious! I love it!
First time having egg bagels and it’s officially my new favorite. This recipe turned out great.