High Protein Bagels With Egg Wash Shine

Dough Consistency and Texture

Achieving the right dough consistency is crucial for making these bagels. The mixture should come together to create a slightly sticky yet manageable dough. When adding the yeast mixture to the flour, make sure to mix until the dough pulls away from the sides of the bowl. If it feels too sticky, add a little extra flour, one tablespoon at a time, until it firms up without becoming dry. This ensures your bagels will rise properly and maintain their structure during boiling.

Once you've kneaded your dough, resting it is crucial for developing gluten. During the 30-minute rise, the dough will expand, giving the bagels their characteristic chewiness. I recommend placing the dough in a warm area—such as an oven set to its lowest setting, then turned off—covered with a damp cloth. This creates an optimal environment for the yeast to activate and produce carbon dioxide.

Boiling Technique

The boiling process is what differentiates bagels from regular bread. Boiling them prior to baking helps create a chewy, dense interior. When preparing your boiling water, add only a splash of honey; this not only adds a slight sweetness but also aids in achieving a beautiful caramelization of the crust as they bake. Make sure to use a large pot to prevent crowding, boiling only two to three bagels at a time for optimal results.

Monitor your bagels closely during boiling. You want to boil them for about 1-2 minutes per side. You'll know they're ready to be flipped when they start to puff slightly and appear glossy. Don’t be alarmed if the bagels seem a bit slimy when you remove them from the pot; this is normal and helps the egg wash to adhere.

Customizing Your Bagels

Toppings can elevate your bagels beyond the ordinary! Classic options like sesame seeds, poppy seeds, or everything seasoning can be sprinkled on top before baking. However, don’t hesitate to experiment with toppings that reflect your personal taste, such as everything bagel seasoning mixed with coarse salt or even grated cheese. The egg wash not only provides that impressive shine but also helps the toppings stick well while baking.

If you're looking to make these bagels even healthier, consider substituting half the bread flour with whole wheat flour. This will add a nutty flavor and more fiber to your bagels. Just remember that whole wheat flour may absorb more liquid, so you might need to adjust the amount of Greek yogurt slightly for the right texture.

Storing and Freezing

To keep your bagels fresh, let them cool completely after baking and store them in an airtight container at room temperature for up to two days. If you want to keep them longer, consider freezing them. Place each bagel in a plastic freezer bag and store them in the freezer for up to three months. When you’re ready to enjoy them, just thaw them at room temperature or pop them in the toaster straight from the freezer for a quick breakfast.

When reheating bagels, you might choose to slice them beforehand and toast them directly. This method not only warms them up but also maintains that lovely crust. For a delightful touch, I often spread a little cream cheese or avocado on top while they’re still warm so it melts just slightly.

Scaling the Recipe

This bagel recipe can easily be scaled up or down. If you're entertaining, simply double the ingredients to make 16 bagels. For smaller batches, feel free to halve the quantities, but do keep in mind that halving the recipe may affect the rising times. You can also customize the dough's flavor profile by incorporating different spices or herbs, such as garlic powder or dried rosemary.

If you find yourself with leftover bagels, experiment by slicing them thinly and using them for bagel chips. Brush the slices with a little olive oil and bake them in the oven until golden and crisp for a savory snack. This way, nothing goes to waste, and you get to enjoy your homemade creation in a new form!