Recipe

Poppyseed - Egg Bagels Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 4 months, 2 weeks ago The Jewish deli classic hailing from Montreal originally, these bagels have a richness from eggs and a touch of sweet honey to contrast the crunch and bitterness of poppyseeds. Your lox and schmear will feel right at home! Makes eight 4-oz bagels. Prep:200m Cook:38m Servings:8	Jo_jo_ba
	poppyseed egg bagels boiled honey jewish wholewheat dairyfree bready

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Ingredients

2 cups flour

2 cups whole wheat flour (I used Red Fife)

1 tbsp vital wheat gluten

1/2 tsp salt

1 packet instant yeast

1 cup warm water

1 tsp honey

1 egg

1 egg yolk (reserve white for brushing)

1 tbsp honey (for boiling)

Poppy seeds for topping

Directions

In a large bowl or stand mixer basin, whisk together flours, gluten, salt and yeast.

Combine warm water and honey, then pour into the flour mixture.

Mix to begin combining, then add the egg and yolk and mix to form a smooth, satiny dough.

Knead for 7-10 minutes, until very elastic and springy.

Place into an oiled bowl, cover and allow to rise 1 hour.

Preheat oven to 400F, line 2 cookie sheets with parchment and bring a large pot of water to a boil, adding the honey.

Deflate dough and divide into 8 balls.

Shape balls into rings, and 2 at a time, drop into the boiling honey-water.

Cook for 1 minute each side, then drain well and place on sheets.

Brush boiled bagels with remaining egg white and dip in poppy seeds (or sprinkle for a less dense coating.

Bake for 30 minutes, cool completely on a wire rack.

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Comments

jo_jo_ba 4 months, 2 weeks ago said:
Amount Per Serving
Calories: 253.6
Total Fat: 2.4 g
Cholesterol: 53.1 mg
Sodium: 18.5 mg
Total Carbs: 47.7 g
Dietary Fiber: 4.5 g
Protein: 11.2 g

herby 4 months, 2 weeks ago said:
Catching up after a bad spring. these look wonderful!

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