Friday, June 22, 2012

Egg Bagels - Back to Bagels #Recipe

When I worked an office job, before my kids, I used to go to the corner bagel cafe for bagels and cream cheese with my coworkers once a week.

The morning meeting was always dry, but the fresh bagels and rich cream cheese schmear made it bearable. The bag was passed around and everyone hoped to find their favorite. In fact, it was something to look forward to. Yes, a little carb loading in the morning.

Now I don't buy bagels. Yuck. The bags of bagels in the grocery store are dry, dense and not chewy, crunchy or good enough to be worth sinking my teeth into. So I do the only thing I can... I make them myself. I love a good savory bagel. Give me a spinach, garlic or everything bagel toasted with a little plain cream cheese.

Yes, I have made bagels here on the blog before, but this was a new recipe. I had never tried or even heard of an egg bagel. The flavor was simple but good. I sprinkled mine with an everything topping from King Arthur Flour. It was just as good as the bagel shop bagels for just a fraction of the price.

Now, that makes these taste even better to me.

Now, don't be intimidated. Bagels just take an extra step, not really any extra work. I like to boil then bake mine and once you get the hang of it, it is no big deal. The results are so worth it.

Egg Bagels
adapted from The Bread Lover's Bread Machine Cookbook

You Will Need:

  • 1 c. water
  • 2 large eggs
  • 1 1/2 Tbsp. canola oil
  • 4 c. bread flour
  • 1 Tbsp. honey
  • 1 Tbsp. gluten
  • 1 tsp. salt
  • 2 1/2 tsp. SAF yeast
  • 3-4 quarts of boiling water, in a pot big enough to hold 4 bagels
  • 1 Tbsp. black strap molasses, or brown sugar
  • 1 egg white, beaten
  • 2 Tbsp. water
  • topping of choice, sesame seeds, cheese, etc.
Place the first 8 ingredients into your bread machine pan as directed by the machine's manual. Set the machine on the dough cycle.

When the dough cycle finishes set the water to a boil in a large saucepan. I have one only 6 inches deep but wide enough to comfortably boil 4 bagels. While waiting prepare the dough.

Dived the dough into 16 equal pieces. Roll the balls till smooth then poke your index finger through the middle. This is the fun part! Twirl it around your index finger till you have a nice wide hole in the middle. Make sure it is wide because the bagels will rest and continue to rise for another 15 minutes. Cover with a tea towel.

When you bagels are ready, add the molasses and add a few bagles to the pot at a time. Don't overcrowd them. They will expand quite a bit while boiling. Drop in and boil for 4 minutes. Turn the bagels and continue boiling for another 3 minutes.

Preheat the oven to 375 degrees. Take the bagels out of the boiling water with a slotted spoon and let them cool slightly on parchment paper on baking sheets. When cool enough to handle brush with the beaten egg and water then top with your favorite topping. Bake for 30 to 35 minutes until the bagels begin to turn golden brown.

Let them cool all the way then freeze any extras. Just microwave for a few seconds or toast them as needed.

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