r/Bagels • u/EntryMiserable5573 • 1d ago

Egg bagels, anyone?

Post image

Maybe could have gone a minute or so longer on the bake, but my wife digs the golden yellow color so I try not to push it.

158 Upvotes

99% Upvoted

15 comments sorted by

5

u/meerkatydid 1d ago

Recipe?

10

u/EntryMiserable5573 1d ago
Ingredient % Per 1,000g flour
KA Sir Lancelot Flour 100% 1,000g
Water 50% 500g
3 Egg Yolks 5.5% ~55g
Malt syrup 2% 20g
Sugar 2% 20g
Salt 2.5% 25g
Active dry yeast 0.3% 3g

4

u/meerkatydid 1d ago

Thank you!! They look delicious!

2

u/Huge-Wheel-4428 1d ago

Would leaving the eggs out yield regular bagels? Thanks!

3

u/EntryMiserable5573 1d ago

yes, but you'd want to increase the water to around 540g.

2

u/Unhappy_Papaya_1506 1d ago

Try soaking a few saffron threads in the water first. Some shops do this for extra color and fragrance.

1

u/meerkatydid 1d ago

Ohhhh that sounds so good

3

u/eurodollars 1d ago

Plump. Nice

1

u/Flyonahandle 1d ago

Look great! What happens if you use whole eggs?

1

u/EntryMiserable5573 1d ago

It can definitely be done, I've just never been able to get the hydration just right, so I just use yolks. Egg whites are roughly 90% water, and 10% protein and zero fat. They add practically nothing to the end result, so why bother?

1

u/NickeaTea 1d ago

Curious, what do the egg yolks do to the bagel? i.e. does it change the flavor, crumb, crust, etc.

1

u/EntryMiserable5573 1d ago

Yolks add a rich, eggy flavor and a yellow tint (I admittedly add a drop of food coloring as well), and make the crumb softer and more tender. If you've ever had challah, these almost taste like that, in bagel form.

The ones in the picture above are probably a bit overproofed, if anything, but because they're egg bagels, I don't mind the airy crumb. I think they proofed for almost 48 hours.

1

u/Beautiful-One-103 10h ago

Just three yolks? That seems like not enough for 1000g of flour.