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!
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 this silicone 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!
Nutrition
Calories: 361kcal
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