Egg Bagels

These bagels boiled larger and fluffier than the new york bagels.  Granted, that could have been user error, but I love egg bagels and I won't purchase them often as they usually contain yellow food coloring.  Trust me, the color you sometimes see in a store is not the color of these bagels.  This recipe is also from bagelrecipes.net.

  8 Cup All Purpose Flour                                                          4 1/2 Tsp Active Yeast

  2 Cup warm water                                                                   1 Tbl Kosher Salt

  ¼ Cup Olive Oil                                                                       1 Tbl Sugar

  4 Large Eggs                                                                           

Combine all ingredients in a large bowl; knead gently 10 minutes, until thick and sticky. Place mixture in a separate large greased bowl; cover and allow to rise in a warm spot 20 minutes.  Once risen, punch dough down; divide into 30 round donut-shaped pieces. Place back in greased bowl; cover and allow to rise 15 minutes.

Meanwhile, bring a large bowl of water to a boil. Preheat oven to 450F. Line two baking sheets with non stick foil or a silicone mat.

Drop risen bagel pieces into water in small batches; cook each batch 3 minutes and remove to paper towels to dry.

Place boiled bagels on prepared baking sheets. 

Bake until golden, about 25 minutes. 

Cool and serve.

Per Serving: 152 Cal (18% from Fat, 12% from Protein, 70% from Carb); 5 g Protein; 3 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 26 g  Carb; 1 g Fiber; 1 g Sugar; 10 mg Calcium; 2 mg Iron; 248 mg Sodium