Egg Bagels Brown Eyed Baker 1. to make the sponge, stir the yeast into the flour in a 4 quart mixing bowl. add the water, whisking or stirring only until all of the flour is hydrated. cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubby. Press the overlapping ends together and gently roll back and forth to seal. place each of the shaped bagels 2 inches apart on the pans. mist the bagels very lightly with non stick cooking spray and cover loosely with plastic wrap. let the pans sit at room temperature for 20 minutes.
Egg Bagels Brown Eyed Baker To make the sponge, stir the yeast into the flour in a 4 quart mixing bowl. add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. Egg bagels adapted from michelle of the brown eyed baker this is a tough tough dough, so to keep from murdering my mixer, i finish the kneading by hand. it’s a killer workout, and i can never quite work in the last two to four ounces of flour, but it’s better than burning up my mixer’s motor. The boiling then baking process is what creates that coveted crusty, chewy texture. proper bagels take a bit of work to really chew. egg bagels are made with the addition of egg (and sometimes sugar, and though no one wants to admit, probably also some food coloring these days) and therefore has a softer texture and a slightly sweeter taste. Egg bagels ~ traditional homemade egg bagels are to die for! top with poppy seeds or leave plain. recipe > browneyedbaker egg bagels.
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