Egg Bagels Recipe

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Egg Bagels
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Ingredients
9
Count
Nutrition
376
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. In a large ceramic, glass or plastic bowl, combine the yeast, sugar, salt and 2 cups of the flour and mix well. If altering the recipe, add the spices, plumped fruit, or nuts here.
  2. Add the potato water and oil, beat for 2 minutes.Add 1 cup of the flour and the eggs, and beat again. Add the rest of the flour, 1/2 cup at a time, until a soft dough that clears the sides of the bowl is formed.
  3. Turn dough onto a lightly floured work surface and knead util smooth and springy, about 5 minutes, dusting with flour only 1 tbsp at a time as needed to prevent sticking.
  4. Place the dough in a greased deep container (preferably not metal), turning once to coat the top, and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1 to 1 1/2 hours.
  5. Bring a large pot (or 2) of water to boil. Add 2 tbsp sugar or salt to the water to alter the flavour of the crust.
  6. Preheat the oven to 425°F.
  7. To form bagels: Gently deflate the dough by turning it out onto a lightly floured work surface. Divide it into quarters, and each quarter into 6 equal portions. Shape each bit of dough into a smooth ball, tucking the excess dough underneath. Flatten each ball with your palm. Poke a floured finger through the middle of the ball, then spin the dough on your finger to widen the hole. It will look quite stretched, but will shrink back slightly when you put it down.
  8. With a slotted spatula, lower 5-6 bagels at a time into the gently boiling water. Leave boil for 3 minutes on one side, flip and boil for 2 minuted on the other. Remove the bagels with the spatula and leave to cool on a clean dish towel-lined cookie sheet. I find it works best/quicker to form 5-6 bagels at a time while the previous 5-6 bagels boil. This avoids having the dough over-rise and ending up with small, dense, chewy bagels.
  9. Brush with the now cool bagels with glaze (if desired).
  10. Dredge one or both side of the now cool bagels into the garnish of your choice (to prevent sticking) and place on a greased cookie sheet.
  11. Bake for 25-30 minutes, or until golden. Transfer to a cooling rack.
  12. Nota: preparation time does not include rising time.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 376.15 Kcal (1575 kJ)
Calories from fat 82.69 Kcal
% Daily Value*
Total Fat 9.19g 14%
Cholesterol 76.34mg 25%
Sodium 963.57mg 40%
Potassium 176.84mg 4%
Total Carbs 61.06g 20%
Sugars 1.68g 7%
Dietary Fiber 3g 12%
Protein 11.17g 22%
Vitamin C 2.5mg 4%
Iron 1.1mg 6%
Calcium 35.3mg 4%
Amount Per 100 g
Calories 277.73 Kcal (1163 kJ)
Calories from fat 61.06 Kcal
% Daily Value*
Total Fat 6.78g 14%
Cholesterol 56.37mg 25%
Sodium 711.45mg 40%
Potassium 130.57mg 4%
Total Carbs 45.08g 20%
Sugars 1.24g 7%
Dietary Fiber 2.21g 12%
Protein 8.25g 22%
Vitamin C 1.8mg 4%
Iron 0.8mg 6%
Calcium 26.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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