Best 8 Egg Bagels Recipes

BACON, EGG AND CHEESE BAGELS

Steps:

• Place two oven racks in the middle positions. Preheat the oven to 375 degrees F.
• Arrange the bacon on 2 sheet trays. Using a pastry brush, brush both sides with the sambal. Bake, rotating the sheet trays and flipping the bacon, until golden brown and crispy, 25 to 35 minutes. Remove from the oven and place the bacon on a paper towel-lined plate or on a wire rack set over a baking sheet to cool and drain off excess oil.
• For the eggs: Brush the bottoms and sides of two 8-inch square baking pans with the melted butter. Set aside.
• Put the flour in a medium bowl and whisk in the milk a little at a time until smooth. Add the eggs, salt and pepper and whisk until smooth. Pour into the prepared baking pans and sprinkle the scallions over the top. Scatter the cream cheese evenly on top. Bake until the eggs are just set and the edges have just begun to pull away from the sides of the pans, 20 to 25 minutes. Finish with flakey salt. Cut each pan of eggs into 4 squares, for a total of 8.
• To assemble: Place each bagel cut-side up on a sheet of foil large enough to wrap the whole bagel. Add a slice of American cheese to each bottom half. Top each with a square of eggs. Top each with a slice of cheese and 3 slices of bacon. (Add ketchup and hot sauce too, if you like.) Wrap the bagels up in the foil. Slice and serve immediately with ketchup or hot sauce if you wish.
• In a large bowl, combine the flour, brown sugar, salt and yeast . Add the water and 1 tablespoon of the barley malt and mix to form a stiff dough. Turn onto a floured surface and knead until smooth and slightly sticky. Transfer to an oiled bowl, then cover with plastic wrap and refrigerate overnight.
• Let the dough sit at room temperature for an hour, then turn it out onto a clean work surface. Divide it into 8 equal parts and stretch them into smooth balls, making sure to seal any dough seams well. Shape the bagels by sticking your thumb through the center of each ball and using your fingers to gently stretch a 2-inch hole. Cover the bagels with a towel and let rise for 15 minutes.
• Arrange the oven racks in the upper middle and lower middle positions. Preheat the oven to 450 degrees F.
• Bring a large pot of water to a boil and add the baking soda and remaining tablespoon barley malt. Line two baking sheets with parchment paper and grease them well. Lay out a clean kitchen towel near your pot of boiling water.
• Working with 3 bagels at a time, boil them for 1 minute on each side (use a timer for this). With a slotted spoon or spatula, transfer them briefly to the kitchen towel to catch any excess moisture, then transfer to the baking sheets.
• Brush the bagels with the egg white and sprinkle with the sesame seeds and salt. Bake the bagels for 10 minutes, then switch the positions and rotate the pans and bake until golden brown, 6 to 8 more minutes. Let cool slightly and enjoy!

BAKED BAGEL EGG-IN-THE-HOLE

Steps:

• For the baked bagel egg-in-the-hole: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Brush the parchment with 2 tablespoons of the melted butter.
• Using a 2-inch round cutter, make the center of each bagel half larger. Save the cutout pieces. Brush the cut side of the bagels and bagel cutouts with 2 tablespoons of the melted butter.
• Place the bagels cut-side down on the prepared baking sheet. Line up the cutout pieces down the center of the baking sheet cut-side down as well. Using the palm of your hand, press the bagels into the baking sheet. This will help make sure they are touching the baking sheet so the eggs won't seep out before they're cooked.
• Brush the tops of the bagels and cutouts with the remaining 2 tablespoons butter. Crack an egg into each bagel hole. Season the eggs with salt and pepper. Bake for 11 to 14 minutes, depending on how you like your eggs; 11 minutes will give you a runny yolk, while 14 minutes will give you a fully cooked yolk.
• For the hollandaise: In a small saucepan, melt the butter until sizzling.
• Put the egg yolks in a blender and turn on a low speed to allow them to combine. While the machine is running, slowly begin pouring the hot butter into the blender in a thin, steady stream. Once all the butter is in, immediately begin adding the lemon juice.
• Check the blender to make sure the sauce is still liquidy and moving easily through the blades. If not, add a little more juice and give it a stir and then blend again. Add the cayenne pepper and a pinch of salt. Taste and adjust the seasoning if necessary. Transfer to a serving pitcher and cover with foil until serving.
• For the garnish: Transfer the bagels and cutouts to a serving platter. Arrange the salmon around the bagels and garnish with the red onions, chives and capers. Serve with the warm hollandaise on the side.

EGG BAGELS

Steps:

• Whisk yeast into flour. Add water and stir until it forms a thick, sticky batter (like a pancake batter). Cover the bowl with plastic wrap and let stand at room temperature until very foamy, about 2 hours. When the bowl is tapped on the counter, the foam should collapse.
• Transfer sponge to mixing bowl of stand mixer. Add yeast, 3 cups of flour, egg yolks, salt and malt (or equivalent). Mix on low with dough hook until combined and a ball forms. Slowly add remaining flour to form a stiff dough.
• Turn machine up to medium-high and knead for six minutes (or hand-knead for 10 minutes). The dough should be stiff, but pliable and satiny, not sticky. If too dry, add water in 1/4-1/2 tsp increments; if too tacky or sticky, add more flour in small increments. A small piece of dough should be able to stretch enough to shine light through without tearing (windowpane test).
• Divide the dough into 12 pieces, 4.5 ounces each, for standard bagels, or smaller if desired. Form into neat rolls and cover with a damp towel. Allow to rest at room temperature 20 minutes.
• Line 2 sheet pans with parchment (or Silpats) and spray lightly with oil spray. Form bagels - you can poke a hole with your thumb, then evenly stretch the dough until the hole is about 2 1/2 inches across (be sure the rim of dough remains evenly thick); or you can form the dough into an 8-inch rope, then overlap the ends and seal them together by rolling them firmly under your palm against the countertop. Form into neat circles on the lined baking sheets, spray lightly with oil and cover loosely with plastic wrap. Let stand at room temperature for 20 minutes.
• Fill a deep bowl with cool (not cold) water. Place one bagel in the water; if it does not float in the first 10 seconds, dry it off, put it back on the tray and wait 10 minutes, then repeat. If it does float within 10 seconds, dry it off, return it to the tray, replace the plastic wrap cover and place both trays in the refrigerator overnight (or up to 48 hours).
• Preheat the oven to 500°F Set two racks in the middle of the oven. Bring a large, wide pot of water to a boil and add the baking soda.
• Remove bagels from refrigerator and add to boiling water a few at a time - don't crowd them. They should float within 10 seconds. Boil on one side for 60 seconds, then flip and boil on the other side for 60 seconds. (If you like a very chewy bagel, you can increase that to 2 minutes per side).
• While the bagels boil, sprinkle the baking sheet with cornmeal or semolina. (If you decide to place fresh parchment, be sure to spray it with oil spray first.) Remove the bagels from the water with a slotted spoon, skimmer or spider and place on the prepared baking sheets. If using optional poppy seeds, dip one side of the bagel in the seeds as you remove them from the water, then bake seed-side-up.
• Place the pans in the preheated oven, one on each shelf. After 5 minutes, rotate each pan 180° and switch racks (if baking one at a time, keep it on the center rack, but still spin it around). Lower the oven to 450F and bake another 5-6 minutes, until the desired color is achieved (egg bagels are traditionally baked to a light golden brown, but you may bake them darker if you like).
• Let cool on a rack at least 15 minutes before serving.

BACON 'N' EGG BAGELS

Steps:

• Spread each bagel half with cheese spread. Place olives on bagel bottoms; set aside. , In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Heat drippings over medium-hot heat. Add eggs; reduce heat to low. Fry until white is completely set and yolk begins to thicken but is not hard. , Place an egg on each bagel bottom. Layer with cheese, bacon and bagel tops.

THE REAL NEW YORK BAGEL RECIPE

Steps:

• In a medium/large bowl or pot, stir the sponge together with a whisk or wooden spoon. Make sure to get all dry materials mixed in well.
• Cover with plastic wrap and keep at room temperature for 2+ hours.
• After sponge is bubbly with small holes at the top and about 2 hours have gone by, pour sponge into your mixing bowl.
• Attach dough hook. Then add all ingredients listed for dough. Flour can be added gradually as mixer is going.
• Knead with dough hook for approximately 10 minutes or until dough looks smooth and is not too sticky. Dough should be quite stiff (add more flour if needed).
• Turn out on counter and knead by hand for a few minutes. (More if your mixer couldn't handle the kneading for very long). Make sure dough does not stick to fingers to get to proper consistency.
• Divide dough with a knife into 12 equal pieces about 4.5 oz. each. make into "balls". Cover to rest with plastic wrap for 20 minutes.
• Shape each ball into a bagel by pushing your thumb(s) through the middle.
• then using your two index fingers in the hole, make fast circular motions, stretching the hole out a bit. Don't worry if they are not perfect.
• Place bagels on sheet pans or cookie sheets that have been sprayed with cooking spray oil. Leave an inch or so on all sides.
• Let rise under plastic wrap for 20 minutes then place in refrigerator.
• Refrigerate for at least 3 hours or preferably overnight.
• Pull pans from fridge, get a large pot (4 quarts) of water on the boil and preheat the oven to 500 deg. F. move racks to the top of the oven.
• Add 1 T. baking soda to water (this increases the color depth and flavor of the bagel while baking).
• When water is boiling, pull 2-3 bagels at a time gently and place them upside down in the water.
• Boil for 30 seconds then flip over with a large slotted spoon or similar and repeat for other side. (if perchance your bagels have had time to warm up from the fridge the boiling time decreases--if your bagels are coming out of the boiling water looking too flat, decrease the boiling time on each side but always go a minimum of 15 seconds per side).
• Remove each bagel with spoon and slide off on to a large clean cotton cloth (flour sack type material not terry cloth) for draining.
• Repeat with all other bagels.
• Place parchment paper in your sheet pans or cookie sheets.
• Spread corn meal evenly and lightly on parchment paper.
• Place moist, warm bagels gently on corn meal. You can place them touching one another. Sometimes we like our bagels plain with no toppings, if you do, skip the next couple steps --.
• Make an egg wash with 1 egg mixed with approx 1/2 cup of water and when well-mixed, brush across tops of bagels. If you don't like a slightly eggy taste, you could brush with just egg whites mixed with a bit of water. This will help hold topping on.
• Sprinkle with desired toppings (I like toasted sesame seeds and poppy seeds the best, but this could include a dizzying number of different toppings-whatever you like).
• Turn oven down to 450 deg F. as you place pan(s) in oven.
• Bake for 5-7 minutes then turn pan around and switch pans on racks as necessary.
• Bake for another 5-10 minutes turning as necessary and repeat this until all bagels are evenly deep golden brown. Total cooking time will be 20-25 minutes until all are evenly deep golden.
• Remove from oven, let cool on pan for a few minutes, then transfer to a wire rack for at least 15 minutes (ok, 5 minutes!) before devouring.

OVERNIGHT EGGS WITH EVERYTHING BAGELS

Steps:

• Place bottom halves of bagels, cut sides up, in single layer in 12-inch cast-iron skillet, pressing sides together to fit.
• Whisk 3 eggs and sour cream in medium bowl until blended. Gradually whisk in milk.
• Pour 1/2 of egg mixture over bagels in skillet; top with 1/2 of tomatoes. Sprinkle with white parts of green onions. Reserve green slices for later use. Top evenly with small spoonfuls of 1/2 of cream cheese spread.
• Cover with top halves of bagels, cut sides down. Carefully pour remaining egg mixture around bagel tops, being careful to keep tops of bagels dry.
• Refrigerate overnight.
• Heat oven to 400°F. Place remaining tomatoes around bagel tops; top with small spoonfuls of remaining cream cheese spread.
• Bake 10 min. Remove skillet from oven. Crack 1 egg into center of each bagel top. Continue baking 20 min. or until egg whites are set and yolks are cooked to desired doneness.
• Sprinkle with reserved green onion slices.

EASY BAGEL-EGG SANDWICH

Steps:

• Crack egg into a small, nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
• Meanwhile, toast bagel.
• Spread ketchup on both sides of the toasted bagel. Add fried egg to the lower half, season with chile-lime seasoning, salt, and pepper, and add top half.

HOMEMADE BAGELS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly. , Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels. , Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.