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!
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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.
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!
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.
There are so many flavor options with this dough and the simple technique.
Pretty easy to make too. Mix up the dough, shape the bagels (the part I need to work on), boil, then bake.
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. This would be great for Christmas breakfast.
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Homemade Egg Bagels Recipe
- 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
- 6 quarts water
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 large egg white lightly beaten
- 2 tablespoons sesame poppy seeds, dried onion flakes, dried garlic, or any combination thereof (optional)
- In the bowl of a Breadmachine, 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.
Make Ahead Tip: Freeze fresh (and properly cooled) bagels immediately unless you are eating them all that day. Adapted from Eating Well