Egg in a Bagel Hole Recipe on Food52 (2024)

FAQs

Why do you put eggs in bagels? ›

The standard recipe remains pretty much the same, except egg yolks are added into the mix, which changes the bagel's texture. Typical bagels have a crispy outside and a chewy interior. But the addition of the yolks makes for an all-around softer bagel.

An egg everything bagel is a delectable and savory treat that combines the classic flavors of an everything bagel with a rich and fluffy egg topping. This features a freshly baked bagel generously coated with a medley of sesame seeds, poppy seeds, onion flakes, garlic, and salt.

What is an egg bagel? The egg bagel is a bagel that is made with egg yolks or whole eggs in addition to the standard dough that contains water, salt, flour, and yeast.

Bagels are made from the basic bread ingredients of flour, yeast, salt, and sweetening. High-gluten flour gives the roll its spongy, chewy texture, which can be lightened by the addition of eggs, milk, and butter.

Ever wondered why bagels have holes in the middle? The basic shape is hundreds of years old and serves lots of practical advantages besides an even cooking and baking of the dough. The hole also allowed them to be threaded or piled high on a dowel which made them easier to transport and display.

Normally, bagel dough does not contain eggs. Egg bagels do actually get their special name from the addition of eggs to the mix before baking! They often also contain a bit of sugar and yellowing coloring.

Because eggs are good sources of protein and iron, egg bagels have about twice the amount of protein and iron when compared to plain bagels — and some additional vitamins, to boot. Nice job, egg bagels.

Egg bagels get their yellow color and chewy, airy texture from the addition of eggs — specifically, egg yolks. The egg yolks enrich the bagel dough with fat which gives them a texture slightly more similar to a challah bread. But the shiny, gelatinized crust and the low hydration makes them unmistakably bagels.

At Noah's, we believe every bagel should be fresh-baked and that ingredients matter. Our dedication to quality includes cage-free eggs, thick-cut bacon, and bagels made of dough that starts with simple ingredients: flour, water, brown sugar, salt and yeast.

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

What is the purpose of eggs in donuts? ›

The yeast uses the sugar as a food source to replicate itself/making the dough rise. Eggs are also added to the dough to provide flavour, texture, and structure. The proteins in the egg coagulate when heated, which helps to set the structure of the doughnut and create a fluffy, tender texture.

There are two ways to make eggnog: with cooked eggs or raw eggs. Either way, the basic premise is to whisk egg yolks with sugar to increase the volume of the yolks and create a natural thickener.

In baking, many recipes call for an egg wash to be brushed on the baked goods before it goes into the oven. The purpose of this is to give the final product a golden brown color that is slightly shiny. Egg washes can make the final product look more professional, a bit crispier, or act as a binder."