Easy Homemade Egg Bagels

Egg bagels are the golden treasure of the bagel world, with their rich flavor and beautiful color that comes from plenty of egg yolks. These homemade beauties take about 3 hours from start to finish and create 8 perfectly chewy bagels with that signature bakery-quality shine.

There’s something magical about the smell of homemade bagels baking in your oven. My first attempt at egg bagels happened on a snowy Sunday morning when I was craving that deep, rich flavor you just can’t get from store-bought versions. I remember watching the dough transform from pale yellow to that gorgeous golden color as the egg yolks worked their magic. The kitchen filled with the most incredible aroma – yeasty and rich, with hints of butter even though there wasn’t any butter in the recipe.

These egg bagels have become a weekend tradition in my house, especially when we want something special for breakfast or brunch, much like my go-to fresh baked bagels recipe. The process might seem involved, but trust me – once you bite into that perfectly chewy, golden bagel with its shiny crust, you’ll understand why it’s worth every step. Let’s get cooking!

Why You’ll Love This Egg Bagels Recipe

Growing up, my grandma always said the best bagels came from her own kitchen, and she was absolutely right. These egg bagels bring that same homemade magic to your table with their rich, buttery flavor and gorgeous golden appearance that makes store-bought bagels pale in comparison.

• Rich, indulgent flavor from six eggs that creates a depth you won’t find in plain bagels
• Beautiful golden color that makes every bagel look bakery-perfect and Instagram-worthy
• Authentic chewy texture achieved through proper boiling, use of high-gluten or bread flour, and sometimes malt syrup — these are techniques championed by bakers at Serious Eats in their comprehensive homemade bagel guide
• Makes 8 perfect bagels ready in about 3 hours, perfect for weekend baking projects
• No special equipment needed beyond basic baking tools you already have in your kitchen
• Freezer-friendly results that taste fresh even after months of storage

Equipment Needed

Before we dive into the ingredients, make sure you have these essential tools:

• Stand mixer with dough hook for proper gluten development
• Large pot for boiling (at least 4-quart capacity works well)
• Kitchen scale for the most accurate measurements
• Wire cooling rack to prevent soggy bottoms
• Parchment paper or silicone mat for easy bagel handling

Ingredient Note List

4 cups (480g) bread flour or high-gluten flour: This is absolutely essential for achieving that perfect chewy texture that makes authentic egg bagels so satisfying to bite into.

1 tablespoon (12g) non-diastatic malt: This pantry staple adds a subtle sweetness and helps create that beautiful golden crust we’re after – you can substitute with honey or brown sugar if needed.

2¼ teaspoons instant yeast: This type of yeast mixes directly into the flour and gives reliable results every time, making your bagel-making process foolproof.

6 large eggs, room temperature: The star ingredient that gives these bagels their rich flavor and gorgeous golden color – room temperature eggs blend much better into the dough.

⅔-¾ cup (160-180g) warm water: Start with the smaller amount and add more as needed – the right temperature water helps activate the yeast properly.

2 quarts (1920g) water for boiling: You’ll need this much water to give the bagels room to float and move around during the crucial boiling step.

2 tablespoons (24g) non-diastatic malt for boiling water: Added to the boiling water, this creates a deeper flavor and contributes to that shiny, professional-looking finish.

1 tablespoon (12g) dark brown sugar for boiling: This enhances the malt’s effect and adds subtle caramel notes to the crust.

2 teaspoons sea salt: I prefer sea salt because it dissolves evenly and enhances all the other flavors without overpowering the delicate egg taste.

2 teaspoons granulated sugar: This feeds the yeast and adds a touch of sweetness that balances the rich egg flavor perfectly.

How to Cook Egg Bagels

Step 1. I usually start by separating 5 eggs carefully, keeping the yolks in one bowl and reserving at least 1 egg white in a small bowl for later brushing.

Step 2. In my stand mixer bowl with the dough hook attached, I combine the flour, malt, yeast, sugar, salt, water, and egg mixture, starting with less water since you can always add more.

Step 3. My grandmother always told me to watch the dough as it mixes – it should become smooth and stretchy, which usually takes about 8-10 minutes on low speed.

Step 4. After shaping the dough into a ball, I lightly grease the bowl and let it rise in my warmest spot (usually near the oven) for about 90 minutes until doubled.

Step 5. I’ve found that dividing the dough into 8 equal portions works perfectly – I use my kitchen scale to make sure each bagel is the same size.

Step 6. For shaping, I prefer the ball method where I fold the edges to the center, create tension with circular motions, then poke the center hole with floured fingers.

Step 7. While the shaped bagels rest for 15-20 minutes, I preheat my oven to 425°F and prepare the boiling water with brown sugar and malt.

Step 8. The boiling step is crucial – I boil each bagel for 30-45 seconds per side, which creates that signature chewy exterior texture, similar to what I do in my overnight NY-style bagels recipe.

Step 9. After brushing with the reserved egg white mixed with water, I bake them for exactly 20 minutes until they’re golden and beautifully shiny.

Step 10. In my experience, letting the egg bagels cool on a wire rack for at least 20 minutes prevents them from becoming gummy when you slice them.

How to Store & Reheat

I usually store leftover egg bagels in an airtight container at room temperature, where they stay fresh and maintain their chewy texture for up to 3 days. Make sure they’re completely cooled before storing to prevent any moisture buildup that could make them soggy.

For longer storage, I recommend slicing the bagels in half before freezing them in heavy-duty freezer bags – they’ll keep beautifully for up to 3 months. This way, you can toast them straight from frozen whenever you want a quick breakfast.

When it comes to reheating, I’ve found that toasting works best for bringing back that perfect texture. For whole bagels, wrap them in a damp paper towel and microwave for 20-30 seconds, then toast lightly to crisp up the outside.

What to Serve with Egg Bagels

Classic Cream Cheese: The rich, tangy flavor of cream cheese pairs beautifully with the golden, eggy taste and creates the perfect breakfast combination that never gets old – especially when paired with bagel and cottage cheese for a protein boost.

Fresh Lox and Capers: In my kitchen, I often serve egg bagels with silky lox, capers, and thin red onion slices for an elegant brunch that feels restaurant-quality.

Everything Bagel Seasoning: A sprinkle of this popular seasoning blend adds a savory crunch that complements the rich egg flavor while giving you that authentic bagel shop experience.

Sweet Butter and Jam: Sometimes simple is best – creamy butter melting into the warm bagel with your favorite jam creates pure comfort food bliss, similar to what I love in these sweet cottage cheese bagels with cinnamon raisin.

Avocado and Sea Salt: The creamy texture of ripe avocado with a pinch of flaky sea salt makes these egg bagels feel fresh and modern while staying satisfying.

Scrambled Eggs and Cheese: For the ultimate egg-lover’s breakfast, I pile fluffy scrambled eggs and melted cheese on these bagels for a hearty meal that keeps you full all morning – a combo that works beautifully with my hero bagel too.

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