Bagels are one of the easiest and tastiest breakfast dishes you can find. They're crispy on the outside and fluffy on the inside, and you can top them with just about anything -- butter, cream cheese, or even use them to build a whole bacon, egg, and cheese breakfast sandwich. But if you've ever noticed a bagel with a yellow tint, it might not have been a standard bagel at all; rather, it was likely an egg bagel.
Egg bagels look just the same as other bagels, with the exception of their yellow color. Yes, they are made with eggs, but no, they don't taste like eggs. There are a number of differences that set egg bagels apart from the others; they have a softer texture and richer flavor, for example. Plus, they're a little more nutritious because those eggs add protein, as well as vitamins and minerals. So, what exactly are egg bagels, and how are they made?
While traditional bagels originated in Poland, the egg bagel is actually a product of the United States. 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. That extra crispy exterior is swapped for a softer one, and instead of having chewy dough, it's much easier to eat. You can still top egg bagels with anything from poppy seeds to everything bagel seasoning.
Whether you prefer a traditional bagel to an egg bagel all comes down to personal preference. Taste-wise, egg bagels are regarded as slightly sweeter than typical bagels, which is just another reason why some people prefer them. But you can still top your egg bagel with anything you'd top a usual bagel with. That edge of sweet flavor, plus the bagel's yellow color due to the yolks, is what sets it apart from a traditional bagel. And for those who don't love that extra-crispy crust, the egg bagel offers a softer alternative.
Where Can You Buy Egg Bagels?
Because this bagel alternative is less popular than traditional bagels, they aren't always easy to find. There isn't much of a regional preference for egg bagels, though New York City bakeries tend to favor their own New York style, and the egg version can be tough to find. It just comes down to checking local bagel shops' menus to see if egg bagels are an option.
Of course, you can also make your own egg bagels at home; the process is easier than you think. Egg bagels simply add eggs to an already-basic dough recipe, and once you let the dough rest, you just shape the dough as you would with a regular bagel. Bagels are traditionally boiled with baking soda and baked, and that process doesn't change with an egg bagel. The dough is shaped the same way and similarly boiled for a couple of minutes before being baked in a super-hot oven for about 10 minutes. From there, they're left to cool so you don't burn yourself digging into that soft, yellow bagel.
Yes, they are made with eggs, but no, they don't taste like eggs. There are a number of differences that set egg bagels apart from the others; they have a softer texture and richer flavor, for example. Plus, they're a little more nutritious because those eggs add protein, as well as vitamins and minerals.
Egg bagels are also known to be sweeter in flavor than other bagel types. The addition of eggs adds many nutrients such as protein to the bagel, making them one of the healthiest bagel options.
Eggs are added to bagel dough, offering a lighter texture and creating a golden brown sheen on the exterior. These bagels are great with all the same toppings popular with this bread, such as cream cheese, lox, and jelly. The only difference is they are tastier to eat plain with nothing than a regular bagel.
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.
Because this bagel alternative is less popular than traditional bagels, they aren't always easy to find. There isn't much of a regional preference for egg bagels, though New York City bakeries tend to favor their own New York style, and the egg version can be tough to find.
What does an egg bagel taste like? Egg bagels have a taste that is more rich than “plain” bagel dough. It may also be slightly sweeter, but the real difference is about the texture! Egg bagels are softer and puffier, replacing some of the chewiness of traditional bagels with an easier bite.
Bagels can be healthy if made with whole grains, contain minimal fat and sugar, and are an appropriate portion size for your health goals. For a healthier choice, look for whole wheat, whole grain, or rye bagels. While bagels with cream cheese are delicious, traditional cream cheese is not necessarily healthy.
Bagels are created in 17th century Poland as a response to anti-Semitic laws preventing Polish Jews from baking bread. Jewish bakers circumvented these restrictions by boiling the dough before baking it.
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. The egg gives the bagels a yellow tint that distinguishes them from other bagels.
Contrary to popular belief, refrigerating your bagels will actually make them go stale more quickly. You should store them in plastic bags at room temperature, or freeze them immediately.
You can attach the toppings in two ways: with or without an egg wash. I think the egg wash adds an extra-delicious chew, and it helps the topping adhere better to the baked bagels. However, you can also dip the boiled bagels directly into the topping. Without an egg wash, this bagel recipe is vegan.
While the bagels are rising, bring a large pot of water to a boil and add a generous amount of malt syrup or barley malt. Malt syrup gives the bagels their characteristic golden color and slightly sweet flavor.
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.
While traditional bagels originated in Poland, the egg bagel is actually a product of the United States. The standard recipe remains pretty much the same, except egg yolks are added into the mix, which changes the bagel's texture.
New York stands tall as the nation's bagel empire for the second year in a row. The Bagel Apple brings home the gold in bagel Popularity, with locals and tourists alike seeking out the city's most iconic breakfast food.
Bagels with lots of cinnamon sugar, extra cheese or loads of chocolate chips are higher in calories and saturated fat. More often, opt for bagels with higher fiber and heart-healthy ingredients such as seeds, fruit or oats.
According to thedailymeal.com, flagels tend to be lower in calories and carbohydrates, yet it depends on the size. If your bagel is less wide than the flagel, this doesn't mean you're eating less bagel. At this point, it's preference.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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