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Gettin Graded at Gasworks

Gettin Graded at Gasworks

Egg Bagels - The Best Bagels Ever

- Brooklyn Bagel Maven - Tuesday, December 11th, 2012 : goo

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image 50380
I love . I love egg bagels so much that I really don't bother wasting the calories on any other
type of bagel. So.... Imagine my despair when my local bagel joint had -- gasp! -- run out of them this morning!

image 50381
Standing there at the bagel shop without my beloved egg bagel, I had no choice to pull out my smartphone and
search online for other local options. This, being , my egg bagel craving was quickly sated by a nearby
bagel joint, where I scored this lovely plain egg bagel with plain , nicely toasted, of course!

I also noticed, curiously, after my quick mobile search on that it seems that other poor
egg-bagel-craving souls out there who aren't so lucky as to live smack in the middle of have a
really hard time finding these simple-but-delicious doughy luxuries.

I even found a site exhorting "Should The Egg Bagel Be On The Endangered Species List?":

Though I haven't found them to be that rare, I did have a moment to stop and reflect when I was unable to
find them at my local bakery this morning, after getting one there at least once or twice (or sometimes even
more often!) for the past many years. Add to that the fact that, according to Google, I'm not the only one to
find themselves in this situation, I thought I'd make a post here to both appease the Egg Bagel Gods as well
as to just share my feelings about them with the internet.

image 50382
After so much egg-bagel craving, one simply wouldn't be enough, so I brought home another to have for lunch
or to perhaps save until tomorrow. I decided to kick it up a notch with an egg everything bagel, with
and some slices of red onion and tomato to really up the flavor quotient. WOW....!
An old favorite tweaked to taste even better!

image 50383
And finally.... If you're fiending for an egg bagel and can't find one in your area (or you're just feeling adventurous
in the kitchen!) here is a great recipe to make your own!

Egg Bagels:
(adapted from The Brown Eyed Baker --

1 dozen standard-sized bagels


1 tsp instant yeast
4 cups of bread flour
2 cups of room-temperature water


½ tsp instant yeast
3 ¾ cups of bread flour
8 egg yolks
2 ¾ tsp salt
2 tsp malt powder OR 1 tbsp dark or light malt syrup, honey, agave, or brown sugar (I used agave)

To Finish:

1 tbsp baking soda
cornmeal or semolina flour, for dusting
poppy seeds (optional)

To make the sponge, mix together the yeast and flour in a large bowl. Add the water and stir until
everything comes together to form a shaggy dough. Cover and let rest for two hours, or until foamy
and doubled in size.

To make the dough, add the remaining yeast to the sponge and stir, then add 3 cups of flour
(reserving ¾), the yolks, salt, and sweetener. Stir until things are somewhat evenly distributed,
then turn out on a floured surface and knead until a smooth dough forms, gradually incorporating
in the remaining ¾ cup of flour. (If it passes the windowpane test, it’s ready.)

Divide dough into twelve 4 ½ oz. pieces. Shape into rolls and cover with a damp tea towel. Let rest for 20 minutes.

(For instructions on completing the second overnight rise, see the original BEB post linked above!)

Prepare two baking sheets lined with oiled parchment paper. Preheat the oven to 500° and begin heating
a large pot of water on the stove. Using your thumb, poke a hole in the center of each roll and gently
rotate the ball of dough to widen it to about 2 ½ inches, taking care to evenly stretch the dough as do you so.

Once your water reaches a boil, add the baking soda. Gently drop bagels into the water (only do as many
as can easily fit—you don’t want to crowd them). Boil for 1 minute on each side, then flip and boil for
another minute. (Do 2 minutes on each side for chewier bagels.) While the bagels are in the water,
sprinkle a little cornmeal on the parchment paper. Remove them from the water with a slotted spoon,
and sprinkle immediately with toppings.

Bake for 5 minutes at 500°. Reduce the heat to 450° and rotate the pan 180° (if you are baking
both sheets at once, rotate the pans and switch racks). Bake for another 5 minutes, or until the bagels begin to turn golden brown.

Remove them from the oven and let cool for about 15 minutes, then serve!

You can even make them in a bread machine!


This article was viewed 19138 times (Counting ceased in 2017)

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Deac 180 James st: 11th Dec 2012 - 15:59 GMT

I've made bagels with a recipe kind of like the one above before. They tasted real good. Never have tried one with eggs, but now I kinda want to. So maybe I will! Thanks for makin my mouth water!

Deac 180 James st: 11th Dec 2012 - 16:05 GMT

Here is a good bagel link too, if you're looking for "New York's Best Bagel":

Peter: 11th Dec 2012 - 16:45 GMT

Ha... I happen to love myself. Actually, I'm pretty sure it was an "egg everything" bagel that prompted me to post I have a Bagel... over a decade ago :-0

C.C.: 11th Dec 2012 - 17:00 GMT

I get the 'famous' potato-egg bagels at Holesome Bagels:

333a Kingston Avenue
Crown Heights Brooklyn

image 50384

Janet: 11th Dec 2012 - 17:05 GMT

It's Bergen Bagels for me, all the way. Toasted everything (or "Egg" when they're not sold out of them by the time I get there) with Veg CC and lox. My go-to schmear, any day!


Peter: 11th Dec 2012 - 17:06 GMT

Q: Why did the lose the election?
A: Because it was the victim of a campaign!


Robert Caplin: 11th Dec 2012 - 17:26 GMT

image 50385

A bagel is a round bread, with a hole in the middle, made of simple
ingredients: high-gluten flour, salt, water, yeast and malt. Its dough
is boiled, then baked, and the result should be a rich caramel color;
it should not be pale and blond. A bagel should weigh four ounces or
less and should make a slight cracking sound when you bite into it. A
bagel should be eaten warm and, ideally, should be no more than four
or five hours old when consumed. All else is not a bagel.

The Jewish bagel’s probably birthplace is Poland. A story popular in
the United States, that the bagel was first produced as a tribute to
Jan Sobieski, king of Poland in the late 17th century, after he saved
Austria from Turkish invaders at the battle of Vienna in 1683, is just
that – a story, according to Maria Balinska, the author of “The Bagel:
The Surprising History of a Modest Bread” (Yale University Press).

The first known reference to the bagel among Jews in Poland, Ms. Balinska
writes, precedes the battle of Vienna by seven decades. It is found, she
says, in regulations issued in Yiddish in 1610 by the Jewish Council of
Krakow outlining how much Jewish households were permitted to spend in
celebrating the circumcision of a baby boy – “to avoid making gentile
neighbors envious, and also to make sure poorer Jews weren’t living above
their means.” The origin of the word “bagel” is ultimately unclear, but
many experts agree, she says, that it comes from the Yiddish beigen, to

Eastern European immigrants arriving in the United States at the turn of
the 20th century brought the bagel with them to the streets of the Lower
East Side. The rise of the bagel in New York is inextricably tied to that
of a trade union, specifically Bagel Bakers Local 338, a federation of
nearly 300 bagel craftsmen formed in Manhattan in the early 1900s.

Local 338 was by all accounts a tough and unswerving union, set up according
to strict rules that limited new membership to the sons of current members.
By 1915 it controlled 36 bagel bakeries in New York and New Jersey. These
produced the original New York bagels, the standard against which all others
are still, in some manner, judged.

What did they look like? At a mere three ounces, about half the size of the
bagel you'll find at a corner coffee cart in Midtown Manhattan, union bagels
were smaller and denser than their modern descendants, with a crustier crust
and a chewier interior. They were made entirely by hand.

Local 338 held its ironclad grip on the bagel market for nearly half a century,
until industrial bagel-making machines were introduced to the market in the
early 1960's. The introduction of industrial bagel machines meant any retailer
or retail-bakery owner could make bagels with nonunion help.

America’s current mass bagel consumption is all the more surprising because
until the 1960s, bagels were little known outside large Jewish communities in
major cities. In 1951, The New York Times, in an article about a bagel bakers’
strike (“Labor Dispute Puts Hole in Supply,” the headline noted) felt it
necessary to provide a pronunciation guide (“baygle”) and a definition – a
“glazed surfaced roll with the firm white dough.” And a 1958 article in the
Saturday Evening Post suggested that readers try “a happy new taste experience” –
“a sandwich of cream cheese, sliced tomato and lox on a buttered bagel.”

Peter: 11th Dec 2012 - 17:29 GMT

Q: What does a bagel do when it is locked out of its house?
A: Call a loxsmith!

LOL ->

BAGEL?: 11th Dec 2012 - 17:36 GMT


Samson: 11th Dec 2012 - 17:42 GMT

My Bubbe always made egg bagels very similar to the above recipe, but gave them a heavy egg-wash (I don't recall if it was egg whites or yolks or both, I'm not much of a chef here) so much that they were almost shellacked, then dipped them into an avalanche of poppy seeds. That crispiness of the egg bagel skin, I'll never forget. I have never tried to cook them myself, so thanks for the instructions maybe I will now. With extra poppy seed! Any tips on the egg wash? Please let me know. I don't cook a lot but seem to remember her brushing this across the bagel rings with paper towel before baking them.

Jody Prival: 11th Dec 2012 - 20:28 GMT

I have a good recipe for Egg Bagels that I would like to share, as well.

2 pkg. active dry yeast (regular--not fast acting)
2 cups warm water
3 tablespoon sugar
3 teaspoon salt
2 eggs
1 egg yolk
6 cups flour
1 to 1 1/2 teaspoon dry onion flakes (optional)
Dissolve yeast in water. Add sugar and salt, dissolve. Lightly beat in the 2 eggs. Stir well. Add 4 cups of flour, stirring to make a smooth thin dough. Then add remainder of flour to make a stiff dough. Knead this dough 15 minutes. Then set aside covered to rise for 40 minutes.

Divide the dough into 20 equal parts and knead each separately to form a small ball. Push a floured finger through the center of each and twirl it around your finger to make a bagel with about a 1 to 1 1/2" hole and an outer diameter of about 3". Let rise for 20 minutes.

Bring to boil 3 qts. water with 1 tablespoon sugar in it. Boil 4-5 bagels at a time for 4 minutes each, turning carefully. Dry on a paper towel. Mix the egg yolk with 1 tablespoon water, beat well, and brush the bagels with the mixture. Bake 20-30 minutes at 400oF (until brown). Don't expose to direct fire in the oven.

Brandon: 4th Jan 2013 - 17:50 GMT

Indeed, Morning Egg & Cheese Bagel in NYC is synonymous with CheeseSteak in Philly.

CHICK: 7th Jan 2013 - 22:16 GMT

how about a BIALY sliced ,buttered,1fried egg .1 slice american cheese topped with a large slice of ripe tomato.? Thats what my Becky makes for my breakfast every morning with coffee and Danish. I never tire of it.

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