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Wake up to the fresh aroma of Homemade Egg Bagels with this easy-to-make recipe. Our egg bagels are the perfect combination of chewy and crispy, with a hint of sweetness from the eggs. With just a few simple ingredients, you can create these delectable treats in your own kitchen.
Enjoy them with your favorite garlic & herb cream cheese or berry jam, or serve them warm with some melted butter. These homemade egg bagels are sure to satisfy your cravings and make your morning breakfast complete.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
old cookbooks
I found this recipe for Homemade Egg Bagels in this old magazine.
I’m cleaning out a room in my house, and part of this cleaning is that I’m getting rid of some old cookbooks and food magazines.
There’s one from 1996. Yep, 1996. What’s that in the magazine? Some Bagels? Yes, please!
Maybe I need to work on the shape
Ok, mine isn’t quite as pretty as a store bought one, but that tells you it was made with love, right?
Besides, the more you make something the better you get at it. Since this was my first time making them, I can only get better.
And breakfast will be so good with these!
Delicious bagels
But, how do they taste? Awesome. Chewy and dense like a bagel should be. Lightly sweet, but not overpowering at all.
You can make them into sesame seed, poppy seed, onion, garlic, everything, whatever your heart desires.
You could probably mix some dried cranberries into the dough and have cranberry bagels, or apricot, or raisin, or cinnamon… well, you get the idea.
Serve them spread with some Strawberry Almond Cream Cheese for a fun brunch!
Onion bagels
There are so many flavor options with this dough and the simple technique. Try topping them with Everything but the Bagel Seasoning.
Pretty easy to make too. Mix up the dough, shape the bagels (the part I need to work on), boil, then bake.
If you were having Christmas breakfast, these would be awesome and impressive. Maybe I’ll work on some flavored cream cheese spreads as well.
The blog, Bake or Buy, made these bagels and did an interesting comparison using cost and taste with Thomas’. Check it out here.
Freshly made egg bagels served warm in a basket with some everything bagel dip. This would be great for Christmas breakfast.
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Homemade Egg Bagels Recipe
Egg Bagels
Ingredients
Bagel Dough
- 1 ¼ cups lukewarm water
- 2 large eggs lightly beaten
- 1 ½ tablespoons sugar
- 4 teaspoons active dry yeast
- 1 tablespoon grapeseed or light olive oil
- 3 ½ – 4 ½ cups unbleached bread flour
- 1 tablespoon salt
Kettle Water
- 6 quarts water
- 1 tablespoon sugar
- ½ teaspoon salt
Topping
- 1 large egg white lightly beaten
- 2 tablespoons sesame, poppy seeds, dried onion flakes, dried garlic, or any combination thereof (optional)
Instructions
- In the bowl of a Bread machine, mix together water, eggs, 1 ½ tablespoons sugar, yeast, oil, 3 ½ cups of flour, and 1 tablespoon salt. Turn machine on “dough” setting. Once machine has completed the dough setting, remove dough (it will be sticky), and place on a lightly floured surface.
- Alternatively, if you don’t have a bread machine, you should go get one whisk together water, eggs, 1 ½ tablespoons sugar, yeast, and oil in a large bowl until the yeast dissolves. Stir in 1 cup of the flour. Then stir in 1 tablespoon salt and enough additional flour to make a soft dough, about 2 ½ cups. Turn the dough out onto a lightly floured surface.
- Knead the dough (whichever way you made it), gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a towel and let rest for 10 minutes.
- Divide the dough into 12 or 16 pieces; roll each piece into a 10-inch-long rope. Form into bagels by overlapping the ends up 1 inch. Pinch ends together firmly. Set bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.
- Meanwhile, preheat oven to 425°F. Line 1 large baking sheet with parchment paper or a Silpat and set aside. Bring water, 1 tablespoon sugar, and ½ teaspoon salt to a boil in a large pot.
- Slip about 3-4 risen bagels at a time into the pot; the water should be at a lively simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs or chop sticks, and cook for 45 seconds longer. Drain the bagels on a clean dish towel, and place on the prepared baking sheet.
- Brush the tops of the bagels with egg white and sprinkle each with ½ teaspoon of your chosen topping, if using. Bake for 15 minutes. Turn over and bake until golden brown, about 5 more minutes.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Tiffany
A few days ago I was actually pondering how to make bagels at home. I had it on my “to google” list, but then I never got around to it. Thank you for showing me the answer — and that yes, it can actually be done! (Btw, yours look LOVELY. The store bought ones are too processed looking. And yes, I need a bread machine, I know… sigh.)
Alecia
You shouldn’t feel bad about how yours look! The first (and only) time I made bagels they were so lopsided they didn’t float right! They tasted amazing and made the house smell so good though! This is a great idea for a Christmas Brunch
New follower from Katherines Corner
Chris Kemp
These look delicious and I’m keen to take advantage of your generous post today. TFS.
Visiting from Katherine’s blog hop. Take care
Rachel
Thank you for sharing. I have saved a recipe to make bagels a looong time ago and had forgotten about it. I think I’ll try you recipe though. Don’t know if I can find the other one.
Rachel
Amy
They’re gorgeous! Plump and glossy and beautiful…just as a bagel should be. Great job! Thanks for linking up at A Little Nosh this week!
Trish
Thank you so much for sharing at Taking A Timeout Thursday! You are being featured this week. I can’t wait to give this recipe a try 🙂
Vanessa
I have some blueberries in the freezer and I am seeing blueberry bagels in my future. I just started cooking with yeast after years of being afraid of it and I can’t wait to tackle this recipe. Thanks for adding the instructions for those of us without a bread machine…now that I think of it, that might be a good thing to add to my Christmas list. 🙂 Thanks for sharing!
Stephen
Nope – no bread machines or food processors. Real bagels are made totally by hand. That’s how you put the love into them!
Bob giangrande
trying this recipie for the first time heres hoping that we get the results we want we bake alot of bagels at home and have been hard pressed to find a good egg bagel recipie thanks
Carson Burkholder
Trying this tonight. Curious as to why you let it rise so little time? Most other recipes I’ve seen have called for an hour rise time before shaping.
Debi
Carson, as I said in the post, this recipe comes from a magazine I found while cleaning out a room in my house. Bagels are typically dense breads, so the longer they rise the lighter and fluffier the dough will be. I don’t know why other recipes give a different rise time. I’ve never tried those.
Fasin
Hi I love the way you wrote this recipe!
——> Do I Punch down the dough between steps 3 & 4?
Debi
Fasin, you don’t have to specifically punch down the dough. By dividing it in half you will be deflating it enough.
Erin
My kids and I made these as a project last weekend, and they turned out DELICIOUS! I could not believe that making bagels at home could be so manageable.
Lynn
I did it! I made bagels for my family! Thanks for this easy recipe!!!
Min
Such a yummy bagel recipe. Super chewy and delicious. I’ve made it several times and it’s always a hit.
Michelle
Love this recipe!! My kid is extremely hard to please sometimes and he thinks they’re the best ever!!
Marci via Pinterest
Fantastic taste and recipe!