Since production on the pastry case at work began in early July, I make bagels almost everyday. Often I get a request for egg bagels. They are delicious and have quite a fan base.
Egg bagels are a little more tender then regular bagels which are quite chewy. The egg yolk contributes a little tenderness. They also get an egg wash before boiling which softens the crust a little.
Some commercial bakeries add yellow food color to bagels. The color even has a name "egg yellow". It can also be add to commercial challah. So be vary of bright yellow loaves of challah and egg bagels. Food color has its place in cake decorating not in bread.
A pinch of turmeric is a much better choice and can be added to these bagels to deepen their color. Ok, I hear you bakers - "how much is a pinch" - 1/8 of a teaspoon - add to the flour before adding it to the mixer. And by the way, I have Michael Kalanty, my friend and bread baker extra ordinaire to thank for the turmeric tip. I found it in his excellent book "How to bake bread."
I hope you enjoy these bagels. They can be made start to finish in under 2 1/2 hours.
I love making them. They get rave reviews and freeze well, just in case you have leftover.
Let me know if you have questions.
Or Dough whisk and large bowl
Medium bowl for bulk fermentation
Pot large enough to hold six quarts of water
¼ sheet pan – optional
2 ½ sheet pans
8 ounces (227g) water
1 teaspoon (3g) instant yeast
½ Tablespoon, ½ ounce (15g) sugar
2 Tablespoons, 1 ounce, (28g) barley malt syrup (I used Eden brand, available at Whole Foods and online.)
1 egg yolk
500g Bread Flour
pinch (1/8 teaspoon) turmeric for color - optional
1 Tablespoon, ½ ounce, (15g) fine sea salt
**additional egg – whisked well for egg wash – store in refrigerator until ready to use
Vegetable oil for oiling pan
Later…for boiling bagels
6 qts water for boiling
1 teaspoon, (10g) baking soda
¼ cup, 2 ounces, (57g) malt syrup
Oven is 425 degrees for a conventional oven, 400 for a convection oven
1. In a stand mixer fitted with the dough hook combine water, yeast, sugar, malt syrup, egg, egg yolk, flour, salt. Mix on speed 2 for 4 minutes and then speed 1 for 5 minutes.
If you are mixing by hand knead 15 minutes with no flour down if you can manage it. Flour your hands if necessary.
2. Put the dough in a lightly oiled bowl, cover and let bulk ferment on the counter (ideal temperature is 80 degrees for one hour.
3. Remove dough for bowl and portion into 100g balls. Round the dough balls until they are nice and tight - like dinner rolls, place them on an oiled sheet tray, cover them with plastic wrap and refrigerate for 20 minutes.
Note** The dough balls can be refrigerated overnight and then the bagels can be shaped, boiled and baked in the morning.
4. Prepare egg wash and boiling liquid.
5. After 20 minutes (the water is boiling, skim off any scum or foam that rises to the top of the boiling liquid with a small strainer)
Shape bagels by pushing your finger through the center of the bagel, once the hole is made and bigger, roll the bagel around 3-4 fingers.
Place finished bagels on oiled tray. When they are all shaped drop them into the water six at a time. Open the bagel hole one more time with a quick roll around 3-4 fingers before you drop it into the water.
Boil for 60 seconds (time from when the last bagel hits the water) each side. Use a spider or slotted spoon to flip them.
When they are all boiled, brush with egg wash and top with your favorite toppings. They are also delicious plain.
I hope you enjoy these delicious bagels.
Let me know how it goes and please post photos.