Home / Baked Goods / Egg Bagels

Egg Bagels

My family enjoyed the New York bagels so much, I decided to try and find another bagel recipe that was good but less time consuming.  This recipe, which comes from Betty Crocker’s Cookbook, fit the bill. These bagels, while not as much to my family’s liking as New York Bagels, are still good. They are fluffier than other recipes, and because of that, I think that, toasted and smothered in jam, they would be a great addition to any breakfast.   

Ingredients

IMG_1728Dough

1 package of regular or quick-acting active dry yeast

1 cup warm water (105 to 115 degrees)

4 cups all-purpose or unbleached flour

2 tablespoons sugar

2 tablespoons vegetable oil

1 1/2 teaspoons salt

2 eggs

Boiling

2 quarts water

2 tablespoons sugar

Egg Wash

1 egg yolk

1 tablespoon water

Directions

Dissolve yeast in warm water in 2 1/2-quart bowl.  Stir in 1 1/4 cups of flour, 2 tablespoons sugar, 2 tablespoons vegetable oil, 1 1/2 tablespoons salt, and 2 eggs.  Beat until smooth. Stir in remaining flour.

IMG_1733

Turn dough onto lightly floured surface.  Knead until smooth and elastic, about 5 minutes.

IMG_1735

Place in a greased  2 1/2-quart bowl, turning greased side up.  Cover and let rise in a warm place until doubled, about 45 minutes.

IMG_1739

Tip: Dough is ready if indentation remains in dough when touched.

IMG_1740

Punch down dough.

IMG_1741

Divide into 16 equal parts.  (I used my new digital scale to accomplish this.)

IMG_1743IMG_1745

Form into bagels by (1) rolling each part into a rope, about 6 inches long; moistening ends with water; and pinching to form bagel or (2) shape each part into a smooth ball; punch hole in center; and pull gently to enlarge hole and make uniform shape.  (I followed the second option, and once I had a hole in the middle of the dough ball, I put the hole through my finger and twirled the bagel on my finger until a bagel shape was formed.)  Let rise 20 minutes. Heat oven to 375 degrees.  Heat 2 quarts of water and 2 tablespoons sugar to boiling in a dutch oven.  Reduce heat.  Add 4 bagels.

IMG_1748

Simmer uncovered, turning once, for 4 minutes.  Drain on a towel.  Repeat with remaining bagels, 4 at a time.  Beat egg yolk and 1 tablespoon of water slightly.  Brush egg and water mixture over bagels.

IMG_1752

Bake on a greased cookie sheet until golden brown, 30 to 35 minutes.  Cool.  Makes about 16 bagels.

IMG_1757

Egg Bagels
Author: 
Recipe type: Baked Goods
 
My family enjoyed the New York bagels so much, I decided to try and find another bagel recipe that was good but less time consuming. This recipe, which comes from Betty Crocker's Cookbook, fit the bill. These bagels, while not as much to my family's liking as New York Bagels, are still good. They are fluffier than other recipes, and because of that, I think that, toasted and smothered in jam, they would be a great addition to any breakfast.
Ingredients
  • Dough
  • 1 package of regular or quick-acting active dry yeast
  • 1 cup warm water (105 to 115 degrees)
  • 4 cups all-purpose or unbleached flour
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1½ teaspoons salt
  • 2 eggs
  • Boiling
  • 2 quarts water
  • 2 tablespoons sugar
  • Egg Wash
  • 1 egg yolk
  • 1 tablespoon water
Instructions
  1. Dissolve yeast in warm water in 2½-quart bowl. Stir in 1¼ cups of flour, 2 tablespoons sugar, 2 tablespoons vegetable oil, 1½ tablespoons salt, and 2 eggs. Beat until smooth. Stir in remaining flour.
  2. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes.
  3. Place in a greased 2½-quart bowl, turning greased side up. Cover and let rise in a warm place until doubled, about 45 minutes.
  4. Tip: Dough is ready if indentation remains in dough when touched.
  5. Punch down dough.
  6. Divide into 16 equal parts. (I used my new digital scale to accomplish this.)
  7. Form into bagels by (1) rolling each part into a rope, about 6 inches long; moistening ends with water; and pinching to form bagel or (2) shape each part into a smooth ball; punch hole in center; and pull gently to enlarge hole and make uniform shape. (I followed the second option, and once I had a hole in the middle of the dough ball, I put the hole through my finger and twirled the bagel on my finger until a bagel shape was formed.) Let rise 20 minutes. Heat oven to 375 degrees. Heat 2 quarts of water and 2 tablespoons sugar to boiling in a dutch oven. Reduce heat. Add 4 bagels.
  8. Simmer uncovered, turning once, for 4 minutes. Drain on a towel. Repeat with remaining bagels, 4 at a time. Beat egg yolk and 1 tablespoon of water slightly. Brush egg and water mixture over bagels.
  9. Bake on a greased cookie sheet until golden brown, 30 to 35 minutes. Cool. Makes about 16 bagels.
 

 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

Check Also

Chewy, Fudgy Triple Chocolate Brownies

My 9-year old daughter likes to try recipes on her own, and when she does, …

Leave a Reply

Your email address will not be published.

Rate this recipe: