Start your day with homemade rounds of yeasty yumminess that rival the best bakery offerings!
They say breakfast is the most important meal of the day. It sets you up to be energized, focused, and productive. But I know many people skip breakfast in the mad dash to get out the door—or they settle for a greasy but easy fast-food breakfast. I get it, but I also know there’s a better way!
That’s where this egg bagels recipe comes in. These homemade bagels are as chewy and fluffy as the ones you’ll find in a bakery. Each bite breaks apart blissfully and delivers a scrumptiously rich flavor. That’s partly from the addition of an egg wash that adds extra gloss to their bouncy texture. Plus, egg bagels go great with a wide array of spreads—from cream cheese to peanut butter. You can even whip up your own bagel breakfast sandwich with egg, bacon, and spinach for a nutritious and flavorful handheld to take on the road.
The time commitment for this recipe may seem daunting, but a lot of it is letting the yeasty dough rise—which is your free time for tackling other chores or activities. I like to make this recipe on a Sunday, so I have plenty of bagels to enjoy through the week. You could easily double or triple it, then freeze some to stretch your efforts even further.
Why boil bagels before baking?
Traditionally, bagels are boiled briefly before baking to create their signature glossy, chewy crust. This process sets the outer layer of the dough, resulting in a dense, chewy texture while keeping the inside soft. Boiling also helps the bagels maintain their distinctive round shape and gives them a shiny, appealing appearance after baking. While it is possible to make bagels without boiling, this essential step is what gives authentic bagels their characteristic chew and look. For the best results from this recipe, don’t skip the boil!
How do I store leftovers?
Once they’ve completely cooled, store leftover bagels in a paper bag at room temp for 1-2 days. They’ll keep for up to 5 days in an airtight container or Ziploc bag. If you can’t enjoy them within that timeframe, it’s best to freeze well-wrapped bagels inside a freezer-safe container or bag. They’ll keep for about 4 months. Thaw them at room temp for 30-60 minutes to restore their fresh, soft texture. Or thaw them overnight in the fridge. You can also pop a frozen or thawed bagel into a 350°F oven for 4-10 minutes to revive the crust and get that fresh-baked feel. Or simply toast them.
Serving suggestions
Serve your egg bagels with a spread of garlicky Cream Cheese Dip for a savory nosh. If it’s a sweet bagel you’re after, break out the Strawberry Cream Cheese, Cinnamon Roll Homemade Cashew Butter, or Peanut Butter Dip. Whether you pick salty or sweet, egg bagels are even more delectable when paired with a tasty side like Air-Fryer Hash Browns, this Bacon Egg Cups Recipe, or Watermelon Fruit Salad.
Ingredients
- 3 1/4 cups unbleached bread flour divided, plus more if needed
- 1 1/2 teaspoons active dry yeast
- 3 tablespoons granulated sugar divided
- 1 1/4 teaspoons salt
- 1 cup warm water about 100°F
- 1 large egg
- 1 large egg white at room temperature
- 1 tablespoon water for egg wash
- Poppy seeds optional, for topping
Instructions
- In a large bowl, whisk together 3 cups of the flour, the yeast, 1 1/2 tablespoons of sugar, and the salt.
- In a separate bowl, whisk the egg and warm water until combined.
- Pour the wet mixture into the dry ingredients. Stir until a soft dough forms. If the dough is sticky, add the remaining 1/4 cup of flour, and then keep adding 1 tbsp of flour at a time until it comes together. Knead the dough on a lightly floured surface until it's smooth and elastic, about 10 minutes.
- Place the dough in a lightly greased bowl. Cover and let it rise until doubled in size, about 1 hour.
- Divide the risen dough into 8 equal parts. Form each piece into a ball, then poke a hole in the center and gently stretch it into a bagel shape, creating a hole that's roughly 1 1/2 to 2 1/2 inches wide. Cover and let rest for 15 minutes.
- Preheat your oven to 400°F. Bring a large pot of water to a boil with the remaining 1 1/2 tablespoons of sugar. Boil the bagels in batches for about 1 minute per side.
- Transfer the bagels to a parchment-lined baking sheet. Brush them with a light egg wash (reserved egg white and 1 tablespoon water) and sprinkle poppy seeds if you like.
- Bake until golden, about 20-30 minutes. Cool completely on a wire rack before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment