(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Golden Egg Bagels
These bagels are enriched with eggs and oil and are somewhat sweet - somewhat like challah but also very bagel-ish. A great hybrid!
1 1/4 cups water
4 teaspoons instant yeast
2 tablespoons oil
2 tablespoons sugar
1 1/2 teaspoopns kosher salt
4 1/2 - 5 1/2 cups bread flour
6 quarts water
1/2 tsp. kosher salt
1 tbsp. sugar
Sesame or poppy seeds
2 beaten egg whites or 1 whole egg
In a mixer bowl, whisk together water, yeast, one cup of the flour (this protects the yeast) eggs, oil, sugar and one cup of flour. Stir in salt and most of remaining flour. Knead 8-10 minutes until dough is stiff and smooth.
Cover and let rest on a board about 15 minutes.
Meanwhile, line one large baking sheet with a kitchen towel and another with baking parchment. Fill a large soup pot or Dutch oven three quarters full with water, sugar and salt. Bring water to a boil.
Preheat oven to 425 F.
Deflate dough if it has risen. Divide into 12 sections. Form into 10 inch trips, and then form these into bagel rings on a plain cookie sheet. Let rise 15 to 20 minutes. Bagels should have a "half proof" - they should appear puffy.
Boil bagels about 1 1/2 minutes each, turning over once. Let dry on towel lined baking sheet then place on parchment lined baking sheet. Leave plain, glaze with beaten egg white, or simply top with sesame or poppy seeds.
Bake until done - 15-20 minutes, turning bagels once, when almost baked. If you have a baking stone, finish bagels on the stone directly. Bake until done, about 15-20 minutes.
Yield: 12 bagels
© This is a Marcy Goldman/BetterBaking.com original recipe
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