Recipe: Egg Bagels

Egg bagels

  • 7 ¼ cups (903 grams) bread flour
  • 4 large eggs (270 grams)
  • 1 cup (250 grams) of water
  • ½ cup (99 grams) sugar
  • 1 ½ tablespoon (27 grams) salt
  • ½ packet (4 grams) instant yeast
  • ¼ cup (85 grams) boiled honey
  • Sesame seeds, for garnish
  • In the bowl of a stand mixer fitted with a dough hook, mix the bread flour, eggs and water on low speed until the dough is combined and no lumps remain. dry flour. Cover the bowl with a clean tea towel and let rest for 20 minutes.
  • Add the sugar, salt and yeast to the mixture and mix on medium-high speed for 6 minutes, until the dough is smooth, bouncy and springs back if you pull it gently. Cover the dough with a tea towel and leave to rest for 1 hour. The dough may rise a little, but will not double in size.
  • Line a baking sheet with parchment paper.
  • Degas the dough on a very lightly floured work surface. Portion into 12 equal pieces (120 grams). Use a steady hand to roll each piece into a 10 inch log. Wrap the log around your hand so that each end overlaps in your palm. Roll the ends together on the table to make something resembling the letter O. Place on a platter and repeat with the remaining pieces. Cover the bagels with a tea towel, and refrigerate at least 8 hours but preferably 15.
  • Heat the oven to 450 degrees. Line a baking sheet with parchment paper. Bring a 6-quart pot of water and ¼ cup honey to a boil.
  • Working 2 at a time, boil each bagel 90 seconds on each side, turning gently with tongs or slotted spoon, then place on a baking sheet. Repeat with the remaining bagels. The bagels will look shiny and be a bit slippery.
  • If you are garnishing with sesame seeds, pour them into a shallow bowl. Dip one side of bagel in seeds to evenly coat. Return to baking sheet and repeat with remaining bagels.
  • Bake 20 to 25 minutes, until golden brown. Makes 12 bagels.

Nutrition information

Per serving: Per bagel: 356 calories (8 percent of calories from fat), 12 grams protein, 69 grams carbs, 2 grams fiber, 3 grams total fat (1 gram saturated), 62 milligrams cholesterol, 868 milligrams sodium.

— Adapted from a recipe by Dale Donchey of Spiller Park Coffee and Dear Friend, Bagels.

Chris Wilkins has been a professional baker for 12 years. He is a two-time James Beard Award nominee and founder and co-owner of Root Baking Co. and Pizza Jeans. Submit your baking questions to [email protected].

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