There’s nothing quite like an egg bagel to start your day on a delicious note. Combining the chewy texture of a bagel with the rich, savory flavor of eggs, this breakfast staple is satisfying, versatile, and perfect for any morning. Whether you enjoy it simply toasted with butter or as part of a hearty breakfast sandwich, an egg bagel is a wonderful way to bring flavor and nutrition to your table. In this guide, you’ll learn how to make egg bagels from scratch, explore tasty variations, and get tips for serving and storing them.

What Is an Egg Bagel?

A Bagel with a Twist

An egg bagel is a type of bagel that incorporates eggs into the dough, resulting in a richer flavor and a slightly yellow hue. The eggs give the bagel a tender crumb and a chewy texture, making it a favorite among bagel enthusiasts. Unlike plain bagels, egg bagels have a subtle, savory taste that pairs well with a variety of toppings, from classic cream cheese to hearty breakfast sandwiches.

Why You’ll Love Them

Rich and Flavorful: The addition of eggs adds depth of flavor and a lovely color to the bagel.
Versatile: Egg bagels can be enjoyed in many ways, from a simple toast to an elaborate sandwich.
Nutritious: Eggs add protein and essential nutrients, making these bagels a more wholesome breakfast option.

Ingredients for Egg Bagels

For the Bagel Dough

Bread Flour: 4 cups. Provides the necessary gluten structure for chewy bagels.
Active Dry Yeast: 2 1/4 teaspoons (1 packet). Helps the dough rise.
Sugar: 2 tablespoons. Feeds the yeast and adds a touch of sweetness.
Salt: 1 1/2 teaspoons. Balances the flavors in the dough.
Eggs: 2 large eggs, at room temperature. Adds richness and color to the dough.
Warm Water: 1 1/4 cups. Activates the yeast and hydrates the flour.
Vegetable Oil: 1 tablespoon. Adds moisture and tenderness to the dough.

For Boiling and Topping

Water: 10 cups, for boiling the bagels.
Honey or Barley Malt Syrup: 2 tablespoons, for adding to the boiling water, which gives the bagels a shiny, chewy crust.
Egg Wash: 1 egg, beaten with 1 tablespoon of water, for brushing the bagels before baking.
Toppings: Sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt (optional).

How to Make Egg Bagels

1: Prepare the Dough

Activate the Yeast: In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until it becomes frothy.
Mix the Dough: Add the eggs, vegetable oil, and salt to the yeast mixture. Gradually add the bread flour, one cup at a time, mixing until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
First Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

2: Shape the Bagels

Divide the Dough: Punch down the dough to release the air, then turn it out onto a floured surface. Divide the dough into 8 equal pieces.
Shape the Bagels: Roll each piece of dough into a ball. To shape the bagels, poke your thumb through the center of each ball to create a hole, then gently stretch the hole to about 1 1/2 inches in diameter.
Second Rise: Place the shaped bagels on a parchment-lined baking sheet, cover with a kitchen towel, and let them rest for about 15 minutes.

3: Boil the Bagels

Prepare the Water Bath: In a large pot, bring the water to a boil. Stir in the honey or barley malt syrup.
Boil the Bagels: Working in batches, gently lower the bagels into the boiling water. Boil for 1 minute on each side, then remove the bagels with a slotted spoon and return them to the baking sheet.

4: Bake the Bagels

Preheat the Oven: Preheat your oven to 425°F (220°C).
Apply Egg Wash: Brush the tops of the boiled bagels with the egg wash. If using toppings, sprinkle them on now.
Bake: Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown and shiny. Rotate the baking sheet halfway through for even baking.
Cool: Remove the bagels from the oven and let them cool on a wire rack before slicing and serving.

Delicious Variations

1. Cheese Egg Bagels

Add a savory twist by topping the bagels with shredded cheese before baking. Cheddar, Parmesan, or Asiago are great options that melt beautifully and add a deliciously crispy crust.

2. Whole Wheat Egg Bagels

For a healthier version, substitute half of the bread flour with whole wheat flour. The whole wheat adds a nutty flavor and extra fiber, making these bagels even more nutritious.

3. Garlic and Herb Egg Bagels

Mix minced garlic and chopped fresh herbs, such as rosemary or thyme, into the dough for an aromatic and flavorful variation. These bagels pair wonderfully with cream cheese or a savory spread.

4. Sweet Egg Bagels

For a sweet version, mix in a handful of raisins or dried cranberries and a teaspoon of cinnamon into the dough. After boiling, brush the bagels with egg wash and sprinkle with cinnamon sugar before baking.

5. Jalapeño and Cheddar Egg Bagels

For those who love a little heat, add chopped jalapeños and shredded cheddar cheese to the dough. Top the bagels with more cheddar before baking for an extra kick.

Tips for Perfect Egg Bagels

1. Use Bread Flour

Bread flour has a higher protein content than all-purpose flour, which helps develop gluten. This is key to achieving the chewy texture that bagels are known for.

2. Don’t Skip the Boiling Step

Boiling the bagels before baking gives them their signature chewy crust. The honey or barley malt syrup in the boiling water also helps create a shiny, golden exterior.

3. Let the Dough Rest

Allowing the dough to rise fully and rest after shaping ensures that your bagels have the proper texture. The resting period also makes the dough easier to handle and shape.

4. Customize Your Toppings

Experiment with different toppings to suit your taste. Everything bagel seasoning, sesame seeds, poppy seeds, or even a dusting of coarse salt can add great flavor and texture.

5. Don’t Overbake

Keep an eye on the bagels as they bake. You want them to be golden brown and firm to the touch, but not overly dark or hard. Rotate the baking sheet if necessary to ensure even browning.

Serving Suggestions

1. Classic Bagel with Cream Cheese

The simplest and most classic way to enjoy an egg bagel is toasted with a generous spread of cream cheese. Add some smoked salmon, capers, and red onion for a luxurious treat.

2. Breakfast Bagel Sandwich

Turn your egg bagel into a hearty breakfast sandwich by layering it with scrambled eggs, crispy bacon or sausage, and a slice of cheese. Add avocado or tomato for a fresh twist.

3. Bagel with Nut Butter and Fruit

For a sweet and satisfying breakfast, spread your egg bagel with almond or peanut butter, then top with sliced bananas, strawberries, or a drizzle of honey.

4. Bagel with Lox and Cucumber

For a sophisticated option, top your egg bagel with lox, thinly sliced cucumber, cream cheese, and a sprinkle of fresh dill. This combination is refreshing and full of flavor.

5. Open-Faced Bagel Pizza

For a quick lunch, turn your egg bagel into a pizza! Spread marinara sauce over the toasted bagel, add mozzarella cheese, and top with pepperoni or veggies. Broil until the cheese is melted and bubbly.

Storing and Freezing Egg Bagels

Storing Bagels

Room Temperature: Store egg bagels in an airtight container or resealable bag at room temperature for up to 2 days. To keep them fresh longer, consider refrigerating them.
Refrigeration: Egg bagels can be stored in the refrigerator for up to a week. Toast them before serving to bring back their chewy texture.

Freezing Bagels

How to Freeze: To freeze egg bagels, allow them to cool completely, then slice them in half. Place the sliced bagels in a freezer-safe bag or wrap them individually in plastic wrap. They can be frozen for up to 3 months.
Reheating: When ready to enjoy, thaw the bagels at room temperature or pop them directly into the toaster or oven. Toast until warm and crispy.

Frequently Asked Questions (FAQs)

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but bread flour is recommended for the best texture. Bread flour’s higher protein content helps develop gluten, resulting in a chewier bagel.

What if I don’t have a stand mixer?

You can knead the dough by hand if you don’t have a stand mixer. It may take a little longer, about 10 minutes, to achieve a smooth and elastic dough, but the results will be just as good.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time. After the first rise, punch down the dough and refrigerate it overnight. Let it come to room temperature before shaping and boiling the bagels.

Why did my bagels come out flat?

Flat bagels can result from overproofing the dough or not boiling the bagels long enough. Ensure that the dough rises properly and that the bagels are boiled for at least 1 minute on each side.

Can I add mix-ins directly to the dough?

Absolutely! Mix-ins like cheese, herbs, or dried fruit can be added directly to the dough before kneading. Just be sure not to add too much, as it can affect the dough’s structure.

What’s the best way to toast bagels?

For a perfect toast, slice the bagel in half and place it in a toaster or under the broiler for a few minutes until golden and crisp. If toasting from frozen, you may need to extend the toasting time slightly.

Conclusion

Egg Bagels are a delightful twist on the classic bagel, offering a richer flavor and a tender crumb that’s perfect for breakfast or any time of the day. Whether you enjoy them with a simple spread of cream cheese or as part of a hearty sandwich, these bagels are sure to become a favorite. With the tips and variations provided in this guide, you can easily make homemade egg bagels that are just as good—if not better—than what you’d find at your favorite bakery. So roll up your sleeves, grab your ingredients, and start baking these delicious, chewy bagels today!