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Homemade Egg Bagels

Close-up of shiny, golden egg bagels on a tray, one sliced and spread with cream cheese
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Intermediate-level homemade egg bagels with a chewy texture, rich flavor, and golden shine. Made in under 3 hours with basic baking tools.

Ingredients

Scale
  • 4 cups (480g) bread or high-gluten flour
  • 1 tablespoon (12g) non-diastatic malt
  • 2¼ teaspoons instant yeast
  • 2 teaspoons sea salt
  • 2 teaspoons granulated sugar
  • 6 large eggs, room temperature
  • ⅔–¾ cup (160–180g) warm water
  • 2 quarts (1920g) water for boiling
  • 2 tablespoons (24g) non-diastatic malt for boiling
  • 1 tablespoon (12g) dark brown sugar
  • 1 reserved egg white
  • 1 teaspoon water (for egg wash)

Instructions

  1. Separate 5 eggs, reserving 1 egg white. Combine 5 yolks with 1 whole egg and whisk until blended.
  2. In stand mixer bowl, combine flour, malt, yeast, sugar, salt, egg mixture, and ⅔ cup warm water. Add more water 1 tsp at a time if dough is too dry. Mix on low until smooth and elastic.
  3. Shape dough into ball, place in greased bowl, cover, and let rise in warm place for 60–90 minutes until doubled.
  4. Punch down dough and divide into 8 equal pieces.
  5. Shape each piece into a bagel using ball or rope method. Place on parchment-lined baking sheet, cover, and rest 15–20 minutes.
  6. Preheat oven to 425°F (218°C). In large pot, bring 2 quarts water, 2 tbsp malt, and 1 tbsp brown sugar to low boil.
  7. Boil bagels 30–45 seconds per side. Return to baking sheet.
  8. Mix reserved egg white with 1 tsp water and brush on bagels.
  9. Bake 20 minutes until golden. Cool 20 minutes on wire rack before serving.

Notes

  • Use high-gluten flour for authentic chewiness.
  • Non-diastatic malt can be substituted with honey or brown sugar.
  • Boiling is essential for texture—do not skip.
  • Store 2–3 days at room temp or freeze up to 3 months.

Nutrition

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