Sourdough Egg Bagel Recipe

Allow sourdough egg bagels to cool on wire rack.

This delicious sourdough egg bagel recipe uses 100g of sourdough starter and is enriched with the goodness of eggs, giving them a delicious golden color and chewy texture.

Course Bread, Breakfast

Cuisine American

Keyword Sourdough Discard, Sourdough Rolls

Prep Time 30

Cook Time 30

Fermentation Time 14

Total Time 15

Servings egg bagels

Calories 218kcal

Equipment

Stand Mixer recommended
Baking Trays
Stock Pot for boiling bagels
Slotted Spoon

Ingredients

100 g Sourdough Starter fed and bubbly
500 g Bread Flour
1 Egg yolk + white
2 Egg Yolks
150 g Water Warm
30 g Honey Can sub with sugar
10 g Salt

For Boiling

2 Litres Water
40 g Honey

For Topping

1 Egg plus 20g of water for egg wash
50 g Poppy Seeds optional

Instructions

I recommend using a stand mixer for this recipe as it is a stiff dough and can easily be kneaded in a stand mixer.
Add sourdough starter, water, flour, eggs, honey and salt to the bowl of your stand mixer and bring together to form a shaggy dough.
Allow the dough to rest for around 15 minutes.
Knead the dough (you'll need to use a dough hook for stand mixers) for around 10 minutes until it is smooth and supple. This is a stiff dough (much like sandwich bread dough) so it won't be super elastic, however it should be smooth and not too sticky (see notes below).
Once the dough is sufficiently kneaded, you'll need to allow it to rise or ferment.
You want the dough to double and be puffy and soft. Remember that this dough is enriched with eggs and depending on the temperature of your home, it could take several hours for it to finish bulk fermentation.
Once the dough has risen, you'll need to shape the bagels. It's quite simple, you just need a little patience.
Divide the dough into 12 pieces weighing 80g each. Shape each piece of dough into a small ball.
Take each ball and poke a hole in the middle. Gently stretch the hole out and then place each bagel on a sheet of baking paper to rise.
Cover the bagels with a dish cloth and allow them become lovely and puffy.
While they are puffing up, bring a pot of water with 40g of honey added to the boil and preheat your oven to 200C/392F.
When the water is boiling, carefully place 3-4 bagels into the boiling water at a time. You want to boil them for around 30 seconds each. They should float to the surface and that's when you know to take them out.
If you prefer really chewy bagels, boil them for up to 2 minutes each.
Carefully remove the bagels from the boiling water using a slotted spoon.
Place them onto a baking tray lined with parchment paper and gently brush them with egg wash. Sprinkle with poppy seeds if desired.
You can leave them plain if you wish.
Bake the bagels for around 20 - 25 minutes at 200C/392F. Remove them from the oven when they are golden brown.
Allow them to cool before you enjoy them!

Notes

Dough Texture: This egg bagel dough is a stiff dough, however due to containing eggs it will be slightly stickier than a regular bagel dough.

Topping Ideas: Bagels can be topped with a range of different things including - sesame seeds, poppy seeds, flakey sea salt, everything bagel seasoning, parmesan cheese, shredded tasty cheese, cinnamon sugar just to name a few!

Kneading: ideally this recipe should be done in a stand mixer because it is a stiff dough - but you can knead it by hand if you wish.

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