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Egg Bagels

4.81 from 42 votes
Prep Time 30 minutes
Cook Time 20 minutes
resting time 12 hours
Total Time 12 hours 50 minutes
Servings 6 bagels
Calories 352
Egg Bagels are the richer cousin to the traditional bagel. Plain, poppy seed, everything seasoning -- it all works just as great on an Egg Bagel!


  • 3 grams active dry yeast or instant yeast
  • 160 grams water (warm, but no more than 115°F)
  • 5 large egg yolks, at room temperature (approximately 80 grams)
  • 455 grams bread flour
  • 25 grams sugar (divided)
  • 20 grams non-diastatic malt powder, plus approximately 2 Tablespoons for water bath (if using malt barley syrup, use 10 grams in the dough and 1 Tablespoon for water bath)
  • 10 grams salt


  • In a mixing bowl fitted with the dough hook, combine the yeast, water and approximately 1 teaspoon of the sugar. Gently stir to hydrate the yeast. Allow to sit until foamy, 3-5 minutes. Add the yolks, bread flour, rest of the sugar, and 20 grams malt powder or malt barley syrup. (If using instant yeast, combine all ingredients except the salt and continue from here.) Knead on a medium-low speed for about 7 minutes. Then, with the mixer on a low speed, slowly add the salt. Once combined, increase the mixer to medium-low, and continue kneading an additional 3-5 minutes. The salt should be fully absorbed (you should not feel the salt when you touch the dough) and the dough should be very smooth.
  • To make sure the gluten is fully developed, do a windowpane test. Take a small piece (approximately 1 teaspoon) of dough and stretch it between your fingers. It should form a “window pane”, meaning it should get thin enough that it is translucent without it ripping. If it is not at that point yet, continue kneading in the machine at 1 minute intervals or knead by hand until it passes the test. If it feels too dry (which could also cause it to rip), add 1 teaspoon of water. The dough should barely be tacky.
  • Divide the dough into six equal portions, each approximately 125 grams (If you want your bagels to each be equal, weigh the entire dough and divide the weight by 6.) Shape each one into a ball, covering with plastic wrap as you shape each ball. Taking one dough ball at a time, flatten the ball with your fingers into an oval/rectangle, approximately four inches by six inches, so that the long part of the oval/rectangle is horizontal in front of you. Fold over the top third onto itself, pressing down. Make another fold over the remaining portion of the dough. Pinch the ends of the log together. With both your hands, roll the dough into a rope, approximately 8-9 inches long. In between rolling, it is a good idea to squeeze the log to release any air bubbles within it. Cover with plastic wrap. Repeat with remaining dough balls. Allow the six ropes to rest for 15 minutes.
  • Attach the ends of each rope to form bagels. Place each bagel on a baking sheet lined with parchment paper. Place the tray, tightly covered in plastic wrap, in the refrigerator overnight.
  • In the morning, remove the tray from the refrigerator and allow the bagels to come to room temperature, approximately 45-60 minutes.
  • Approximately 30 minutes before you plan to boil the bagels, preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
  • Using a pot large enough to comfortably hold 2 or 3 bagels at a time, bring a pot of water to a boil and add 2 Tablespoons of non-diastatic malt powder or 1 Tablespoon malt barley syrup. (I use a 4½ quart pot and fill it up approximately half way with water.) Place 2 or 3 bagels at a time into the boiling water for 30 seconds. Flip each bagel and boil for an additional 30 seconds. Using a strainer or a slotted spoon, remove each bagel from the water, coat with any desired toppings, and place on the prepared baking tray. Repeat with the rest of the bagels.
  • Bake the bagels for 16-20 minutes, until the tops are nicely browned.


  • If you are coating your bagels in any toppings, prior to boiling, spread a piece of aluminum foil on the counter, folding the four edges up. Spread your toppings on the foil. When you remove the bagels from the water bath, immediately dump them on your toppings. Be sure to flip over so you get both sides. You can also turn the bagels on their sides and roll them in the topping so that the bagels are completely coated. When done, fold the foil onto itself for easy clean up. 
  • Once baked and cooled, the bagels can be stored in the freezer for months. I recommend slicing them before freezing. To defrost, wrap each bagel individually in foil, place in cold oven, and turn oven on to 350°F. Within a few minutes of your oven reaching 350°F, your bagels should be defrosted and nicely warmed, begging for butter to be shmeared all over them.
Calories: 352kcal
Course: Bread, Breakfast, brunch
Cuisine: American, Jewish
Keyword: Bagel, bagels, cream cheese, lox, shmear


Calories: 352kcal | Carbohydrates: 63g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 657mg | Potassium: 105mg | Fiber: 2g | Sugar: 5g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg