How to Make Egg Bagels

Hi, I'm going to show you how to make the best homemade egg bagels

Start by combining all of your ingredients. That's the bread flour, sugar, egg yolks, instant yeast, and barley malt syrup, and then add in the water

Using your electric mixer, start meeting the dough. Do this on a medium low speed

It will take a couple of minutes for the dough to fully pull up all the flour and for it to become one cohesive dough

Keep kneading the dough for approximately seven minutes

Never walk away from your mixer while this is kneading because the mixer could start to move on you

you given that this is a very dry tough dough. I should mention that when you use the egg

yolks in this dough, try to have them around room temperature so that they are the same

temperature as the rest of the ingredients going in At the seven mark slowly add in the salt as you continue to need the dough You may need to decrease the speed of the mixer while you do this so that salt does not go flying everywhere After the salt is incorporated need for another 5

minutes. You'll know the dough is done when it passes the window pane test. The window

pain test is taking a small piece of dough and carefully stretching it between your

fingers until it is translucent. If it gets to that point without ripping as it

here, then the dough is fully needed. Next, weigh the dough and divide that weight by six so that you divide the dough evenly

and have six evenly sized bagels. Before you start dividing, it is a good idea to give the dough a little bit of a hand

knead just to make sure that all the yeast and everything is fully distributed evenly

throughout the dough. As you cut off equal portions of the dough, roll them into a little bit of the dough

a ball and place it under plastic wrap while you divide the rest of the dough. This is to prevent the dough from drying out

Once you divided the dough and shape them into six balls take them and flatten them out into an oval roll them up into each other and use your palms against the countertop to roll them out into approximately eight inch long strands cover them with plastic wrap and allow them to rest for 15 minutes The dough might feel like it a little dry but as you let it sit under the plastic wrap for those 15

minutes, some moisture will develop and it will help the dough stick to each other when you shape them into rounds

At the 15 minute mark, take one strand of dough leaving the rest covered with plastic wrap and attach the ends to form a circle

Pinch them together and then use the surface of the countertop to help flatten them out and make it

look more cohesive. Place each shape bagel onto a baking sheet lined with parchment paper

Then immediately cover it with plastic wrap very tightly and make sure no air can get in then place it in the refrigerator overnight the next morning allow them to come to room temperature and then take

them out from the plastic wrap boil them for 30 seconds on each side in a water

bath with barley malt syrup in it after boiling for 30 seconds

seconds on each side, you can keep them plain or coat them in different seeds. I like to spread

out a piece of foil and pour the seeds on it and makes it a lot easier for cleanup after

you're done. Here, I decided to make two poppy seed egg bagels and two everything bagels

so I just use the same aluminum foil and spread my everything seasoning on it into the same

exact process. I recommend boiling only two to three bagels at any given time

Once they're boiled, immediately bake them

Allow them to cool at least a little bit before cutting them