Egg Bagels
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade bagels made with eggs and topped with poppy seeds. These chewy, dense rolls require yeast and a boiling step before baking, making them a baker's project rather than a casual breakfast item.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 teaspoon instant yeast ((.11 ounce ))
- 4 cups unbleached high-gluten flour or bread flour ((18 ounces ))
- 2 cups water, at room temperature ((16 ounces ))
- ½ teaspoon instant yeast ((.055 ounce))
- 3¾ cups unbleached high-gluten or bread flour ((17 ounces ))
- 8 egg yolks
- 2¾ teaspoons salt ((.7 ounce ))
- 2 teaspoons malt powder OR 1 Tablespoon dark or light malt syrup, honey or brown sugar ((.33 ounce ))
- 1 Tablespoon baking soda
- Cornmeal or semolina flour for dusting
- Poppy seeds (optional)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 10m
- Sodium
- 962mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 99mg
- Calcium
- 33mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 962MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.