Egg Bagels

soft egg-enriched New York bagels

Makes 8 bagels · 443 kcal per serving

Ingredients

• 900 g High Gluten Flour
• 40 g Nondiastatic Malt Powder
• 18 g Salt
• 1.8 g Instant Yeast
• 100 g Egg
• 430 g Water

Method

1. 1. Whisk the flour, malt, salt, and yeast until well combined (sift if it clumps).
2. 2. Whisk the eggs into the cold water, add to the dry mix, and stir to incorporate.
3. 3. Knead ~3–5 min, rest, then continue to ~10 min total.
4. 4. Divide into 8 and shape by the rope method (kingarthurbaking.com/blog/2020/01/15/how-to-shape-bagels).
5. 5. Rest, covered ~2 h at room temperature until slightly puffy, a dough blob should sink then float in water.
6. 6. Refrigerate 12 h–2 days (longer gives more blisters and flavor).
7. 7. Heat the oven to 425°F with a stone or steel; bring a pot of plain water to a boil.
8. 8. Boil the bagels straight from the fridge ~30 s per side, just until they float.
9. 9. Add toppings, bake 4–5 min on a sheet pan, then flip the bagels onto the steel/stone and bake 15–25 min more to a golden (not dark) color.