Name: Fluffy Egg Bagels: The Ultimate Breakfast Upgrade
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 ½ cups warm water (110°F); 2 ¼ tsp active dry yeast; 2 tbsp granulated sugar; 3 large eggs (2 for dough, 1 for wash); 4 cups bread flour; 1 ½ tsp salt; 1 tbsp baking soda; Toppings of choice

Just when you thought bagels couldn’t get better, we’re cracking into the ultimate twist—egg bagels! These golden, chewy rings are richer, bolder, and perfect for stacking with all your favorite toppings. Whether you’re a weekend brunch hero or a meal-prep champion, this recipe delivers bakery-quality results without the fuss. Let’s get rolling!

Why This Recipe Works

Eggs for the win: Adding eggs to the dough creates a tender, slightly denser crumb with a gorgeous golden hue—no more pale, sad bagels.
Boiled then baked: The classic boil-and-bake method gives these bagels their signature chewy crust and pillowy interior.
Customizable toppings: Keep ’em plain or go wild with everything seasoning, sesame seeds, or flaky salt.
Freezer-friendly: Make a double batch and freeze extras for instant breakfast wins all week.
No fancy gear needed: Just a pot, baking sheet, and your hands (stand mixer optional, but elbow grease works too).

Ingredients

1 ½ cups warm water (110°F): Not too hot, or you’ll murder the yeast.
2 ¼ tsp active dry yeast: The tiny organism army that makes your dough rise.
2 tbsp granulated sugar: Feeds the yeast and adds a hint of sweetness.
3 large eggs: 2 for the dough, 1 for the glossy egg wash finish.
4 cups bread flour: Higher protein = better chew. All-purpose works in a pinch.
1 ½ tsp salt: Balances flavor and strengthens gluten.
1 tbsp baking soda: For the boiling water—it’s the bagel’s secret crust weapon.
Toppings of choice: Poppy seeds, everything bagel seasoning, or coarse salt.

Equipment Needed

Large mixing bowl (or stand mixer with dough hook)
Baking sheets (lined with parchment paper)
Slotted spoon
Large pot (wide enough to boil 2–3 bagels at a time)
Pastry brush (for egg wash)

Step 1: Wake Up the Yeast

In your mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5–7 minutes until frothy—this means your yeast is alive and ready to party. If it doesn’t bubble, your yeast might be older than your last grocery receipt; start over. Meanwhile, whisk 2 eggs in a separate bowl. Pro tip: Test water temperature with a thermometer or your wrist (it should feel like a warm bath, not a hot tub).

Step 2: Mix and Knead the Dough

Add the whisked eggs, flour, and salt to the yeast mixture. Stir until a shaggy dough forms, then turn it onto a floured surface. Knead for 8–10 minutes (or 5–7 minutes with a stand mixer) until the dough is smooth and passes the “windowpane test”: stretch a small piece—if it’s thin enough to see light through without tearing, you’re golden. Pro tip: If the dough sticks, add flour 1 tbsp at a time, but don’t overdo it—too much flour = tough bagels.

Step 3: Let the Dough Rise

Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1–1.5 hours until doubled in size. No warm spot? Microwave a cup of water for 1 minute, then tuck the bowl in beside it (off). Pro tip: For overnight bagels, refrigerate the dough after the first rise and bake in the morning—flavor bonus!

Step 4: Shape and Boil the Bagels

Punch down the dough and divide it into 8 equal pieces. Roll each into a rope, then loop it into a circle, pinching the ends hard to seal. Boil 2 quarts of water with baking soda (it alkalizes the water for a crispier crust). Boil bagels 2 at a time for 1 minute per side—they’ll puff up like little life preservers.

Step 5: Bake to Golden Perfection

Arrange boiled bagels on a parchment-lined sheet. Brush with egg wash (1 egg + 1 tbsp water), add toppings, and bake at 425°F for 20–25 minutes until deeply golden. Rotate the pan halfway for even browning. Let cool for 10 minutes—unless you’re a “burn-the-roof-of-your-mouth” risk-taker.

Tips and Tricks

Yeast whisperer: If your kitchen is cold, proof dough in the oven with the light on (off otherwise)—the slight warmth helps.
Boiling hack: Add 1 tbsp honey or barley malt syrup to the boiling water for extra shine and flavor complexity.
Texture control: For chewier bagels, extend boiling to 2 minutes per side. For softer, stick to 30–45 seconds.
Storage smarts: Freeze cooled bagels in a zip-top bag for up to 3 months. Reheat by toasting or microwaving for 20 seconds wrapped in a damp paper towel.
Egg wash alternatives: For a vegan version, use maple syrup or non-dairy milk, but expect less shine.

Recipe Variations

Everything-spiced: Mix 2 tbsp each poppy seeds, sesame seeds, dried garlic, onion flakes, and salt for a classic deli vibe.
Cinnamon raisin: Knead 1 tsp cinnamon and ½ cup raisins into the dough. Top with cinnamon sugar post-bake.
Cheesy jalapeño: Fold ½ cup shredded cheddar and 2 tbsp diced jalapeños into the dough. Sprinkle with more cheese before baking.
Whole wheat: Swap 1 cup bread flour for whole wheat flour (add 1-2 tbsp extra water—whole wheat thirstier).

Frequently Asked Questions

Can I make these without eggs in the dough?
Yes, but they’ll lack richness and color. Replace each egg with ¼ cup unsweetened applesauce or 1 tbsp ground flaxseed + 3 tbsp water. The texture will be lighter and less chewy.

Why boil bagels before baking?
Boiling sets the crust, gelatinizes the starches (for chewiness), and gives that iconic glossy finish. Skipping this step = sad, bread-like impostors.

My bagels deflated after boiling!
Likely overproofed dough. Next time, reduce the first rise to 45 minutes or refrigerate shaped bagels for 30 minutes before boiling to firm them up.

Summary

Egg bagels are the brunch upgrade you didn’t know you needed—golden, chewy, and begging for cream cheese. With a few tricks (and maybe a sprinkle of everything seasoning), you’ll never buy store-bought again.