Bagel Recipes

Egg Bagels recipe

Egg bagels are a bit richer in color and sweeter in taste than typical bagels—one try, and you’ll be hooked.

Ingredients:

8 cups all-purpose flour
2 cups warm water
¼ cup olive oil
4 medium eggs
2 packets active yeast
1 tablespoon kosher salt
1 tablespoon sugar

Directions:

1) Combine all ingredients in a large bowl; knead gently 10 minutes, until thick and sticky. Place mixture in a separate large greased bowl; cover and allow to rise in a warm spot 20 minutes.

2) Once risen, punch dough down; divide into 30 round donut-shaped pieces. Place back in greased bowl; cover and allow to rise 15 minutes.

3) Meanwhile, bring a large bowl of water to a boil. Preheat oven to 450°F. Lightly grease two large baking sheets.

4) Drop risen bagel pieces into water in small batches; cook each batch 3 minutes and remove to paper towels to dry.

5) Place boiled bagels on prepared baking sheets. Bake until golden, about 25 minutes. Cool and serve.

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Reviews and Comments:

Egg Bagels Review by FarmBoy on February 7th, 2015:

Good recipe and the taste is wonderful. A bit sticky for working with, but worth the trouble. Must be kneaded for the whole time for a smooth dough. Mine rise nicely when shaped, but deflate when moving them to the boil, still working out that problem. Add toppings just out of the boil so they stick.

Comment by Julie on July 2nd, 2014:

How do you get the salt or poppy seeds to stick to the bagel?

Reply by Rocelle on October 20th, 2014:

Egg wash or King Arthur Company has a spray called Baker's Sheen.

Egg Bagels Review by Joe Proops on March 27th, 2012:

Am not sure if the oven was too hot; we followed this recipe and the bagels were over-cooked, even removing them early. The dough was a little grainy as well.. I am not sure if this if due to us punching out the air (as a different recipe we followed didn't have this) or due to over-coooking.

Conversions
8 cupsabout 1893ml (1892.72 mililitres based on 236.59 mililitres in a US cup)
2 cupsabout 473ml (473.18 mililitres based on 236.59 mililitres in a US cup)
¼ cupabout 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup)

Data:

Published: July 19, 2007
Average rating of 3.00 stars based on 2 reviews.
Summary: Egg bagels are a bit richer in color and sweeter in taste than typical bagels—one try, and you’ll be hooked.
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