Description
These homemade egg bagels are chewy, golden, and full of rich flavor—perfect for breakfast sandwiches or toasting with butter.
Ingredients
500 grams all-purpose flour
19 grams brown sugar (1½ tbsp)
11 grams kosher salt (1½ tsp)
6 grams instant yeast (2 tsp)
100 grams lukewarm water (95–110°F)
3 large eggs
3 large egg yolks
1 egg white (reserved for egg wash)
⅛ cup poppy seeds (optional)
Instructions
1. Mix flour, sugar, salt, and yeast.
2. Whisk eggs, yolks, and water in a separate bowl.
3. Combine wet and dry ingredients and knead 2–3 minutes.
4. Let dough rise 1 hour until doubled.
5. Deflate, divide into 8 pieces, and shape into balls.
6. Form bagels by poking and stretching a hole in the center.
7. Let shaped bagels rest 10 minutes.
8. Boil each bagel for 1 minute per side.
9. Brush with egg wash and top with seeds if desired.
10. Bake at 425°F for 20 minutes.
Notes
Use bread flour for a chewier texture.
Freeze bagels after slicing and toast from frozen.
Adjust flour or water during kneading if dough feels too dry or sticky.
- Prep Time: 45 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 260
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 95mg
Keywords: homemade egg bagels, chewy bagels, breakfast bagel recipe