What is an egg bagel made of?
Ingredients for these no-yeast, no-boil bagels:
- Flour: This egg bagel recipe will work with unbleached all-purpose, whole wheat, or gluten-free flour. For gluten-free bagels, I tested them with Bob’s Red Mill 1-to-1 Baking Flour.
- Baking Powder: Using fresh, unexpired baking powder is critical so the bagels rise.
- Salt: When making bagels, I always use kosher salt, which has bigger crystals, but if you use table salt, you’ll need to reduce the amount.
- Greek Yogurt adds protein to these bagels. To ensure the dough isn’t too sticky, use a thick, nonfat Greek yogurt, like Stonyfield or Fage, and drain any liquid off the top.
- Eggs: Separate the whites and yolks from two large eggs.
- Bagel Seasoning: Everything bagel seasoning, sesame seeds, poppy seeds, dried garlic or onion flakes, cinnamon sugar, black pepper
How to Make Egg Bagels
- Prep: Preheat the oven to 375°F. Place parchment paper or a Silpat on a baking sheet. If using parchment, spray it with oil to prevent the bagels from sticking.
- Dry Ingredients: Whisk the flour, baking powder, and salt in a medium bowl.
- Wet Ingredients: Mix in the yogurt and egg yolks with a fork. It’ll look like small crumbs when it’s combined.
- Knead the Bagel Dough: Lightly dust a work surface with flour and remove the dough from the bowl. Knead the dough 15 to 20 times until it’s smooth and tacky but not sticky. There should be no dough on your hands when you pull them away.
- Form the Bagels: Divide the dough into four equal balls, roll each into ¾-inch thick ropes, and join the ends to form bagels. You can also poke a hole in the center of the ball to make a bagel hole and stretch it slightly so it doesn’t close when baking.
- Bagel Toppings: Brush the bagels with egg whites on both sides and sprinkle them with your preferred seasoning.
- Bake the bagels on the top rack of the oven for 25 minutes and let cool for at least 15 minutes before slicing.
