Egg Bagels - The Best Bagels Ever

Deac 180 James st: 11th Dec 2012 - 15:59 GMT

I've made bagels with a recipe kind of like the one above before. They tasted real good. Never have tried one with eggs, but now I kinda want to. So maybe I will! Thanks for makin my mouth water!

Deac 180 James st: 11th Dec 2012 - 16:05 GMT

Here is a good bagel link too, if you're looking for "New York's Best Bagel":
newyork.seriouseats.com/2009/10/serious-eats-finds-new-yorks-best-bagel-1.html

Peter: 11th Dec 2012 - 16:45 GMT

Ha... I happen to love egg bagels myself. Actually, I'm pretty sure it was an "egg everything" bagel that prompted me to post I have a Bagel... over a decade ago :-0

C.C.: 11th Dec 2012 - 17:00 GMT

I get the 'famous' potato-egg bagels at Holesome Bagels:

347-955-5300
333a Kingston Avenue
Crown Heights Brooklyn

Janet: 11th Dec 2012 - 17:05 GMT

It's Bergen Bagels for me, all the way. Toasted everything (or "Egg" when they're not sold out of them by the time I get there) with Veg CC and lox. My go-to schmear, any day!

ETA: www.yelp.com/biz/bergen-bagels-brooklyn-2

Peter: 11th Dec 2012 - 17:06 GMT

Q: Why did the bagel lose the election?
A: Because it was the victim of a schmear campaign!

lol...

Robert Caplin: 11th Dec 2012 - 17:26 GMT

A bagel is a round bread, with a hole in the middle, made of simple
ingredients: high-gluten flour, salt, water, yeast and malt. Its dough
is boiled, then baked, and the result should be a rich caramel color;
it should not be pale and blond. A bagel should weigh four ounces or
less and should make a slight cracking sound when you bite into it. A
bagel should be eaten warm and, ideally, should be no more than four
or five hours old when consumed. All else is not a bagel.

The Jewish bagel’s probably birthplace is Poland. A story popular in
the United States, that the bagel was first produced as a tribute to
Jan Sobieski, king of Poland in the late 17th century, after he saved
Austria from Turkish invaders at the battle of Vienna in 1683, is just
that – a story, according to Maria Balinska, the author of “The Bagel:
The Surprising History of a Modest Bread” (Yale University Press).

The first known reference to the bagel among Jews in Poland, Ms. Balinska
writes, precedes the battle of Vienna by seven decades. It is found, she
says, in regulations issued in Yiddish in 1610 by the Jewish Council of
Krakow outlining how much Jewish households were permitted to spend in
celebrating the circumcision of a baby boy – “to avoid making gentile
neighbors envious, and also to make sure poorer Jews weren’t living above
their means.” The origin of the word “bagel” is ultimately unclear, but
many experts agree, she says, that it comes from the Yiddish beigen, to
bend.

Eastern European immigrants arriving in the United States at the turn of
the 20th century brought the bagel with them to the streets of the Lower
East Side. The rise of the bagel in New York is inextricably tied to that
of a trade union, specifically Bagel Bakers Local 338, a federation of
nearly 300 bagel craftsmen formed in Manhattan in the early 1900s.

Local 338 was by all accounts a tough and unswerving union, set up according
to strict rules that limited new membership to the sons of current members.
By 1915 it controlled 36 bagel bakeries in New York and New Jersey. These
produced the original New York bagels, the standard against which all others
are still, in some manner, judged.

What did they look like? At a mere three ounces, about half the size of the
bagel you'll find at a corner coffee cart in Midtown Manhattan, union bagels
were smaller and denser than their modern descendants, with a crustier crust
and a chewier interior. They were made entirely by hand.

Local 338 held its ironclad grip on the bagel market for nearly half a century,
until industrial bagel-making machines were introduced to the market in the
early 1960's. The introduction of industrial bagel machines meant any retailer
or retail-bakery owner could make bagels with nonunion help.

America’s current mass bagel consumption is all the more surprising because
until the 1960s, bagels were little known outside large Jewish communities in
major cities. In 1951, The New York Times, in an article about a bagel bakers’
strike (“Labor Dispute Puts Hole in Supply,” the headline noted) felt it
necessary to provide a pronunciation guide (“baygle”) and a definition – a
“glazed surfaced roll with the firm white dough.” And a 1958 article in the
Saturday Evening Post suggested that readers try “a happy new taste experience” –
“a sandwich of cream cheese, sliced tomato and lox on a buttered bagel.”

topics.nytimes.com/top/reference/timestopics/subjects/b/bagels/index.html

Peter: 11th Dec 2012 - 17:29 GMT

Q: What does a bagel do when it is locked out of its house?
A: Call a loxsmith!

LOL -> shittybageljokes.tumblr.com

BAGEL?: 11th Dec 2012 - 17:36 GMT

WHERE DO I GET BAGEL? PLEASE TELL ME IS BAGEL LIKE DONUT???

Samson: 11th Dec 2012 - 17:42 GMT

My Bubbe always made egg bagels very similar to the above recipe, but gave them a heavy egg-wash (I don't recall if it was egg whites or yolks or both, I'm not much of a chef here) so much that they were almost shellacked, then dipped them into an avalanche of poppy seeds. That crispiness of the egg bagel skin, I'll never forget. I have never tried to cook them myself, so thanks for the instructions maybe I will now. With extra poppy seed! Any tips on the egg wash? Please let me know. I don't cook a lot but seem to remember her brushing this across the bagel rings with paper towel before baking them.

Jody Prival: 11th Dec 2012 - 20:28 GMT

I have a good recipe for Egg Bagels that I would like to share, as well.

2 pkg. active dry yeast (regular--not fast acting)
2 cups warm water
3 tablespoon sugar
3 teaspoon salt
2 eggs
1 egg yolk
6 cups flour
1 to 1 1/2 teaspoon dry onion flakes (optional)
Dissolve yeast in water. Add sugar and salt, dissolve. Lightly beat in the 2 eggs. Stir well. Add 4 cups of flour, stirring to make a smooth thin dough. Then add remainder of flour to make a stiff dough. Knead this dough 15 minutes. Then set aside covered to rise for 40 minutes.

Divide the dough into 20 equal parts and knead each separately to form a small ball. Push a floured finger through the center of each and twirl it around your finger to make a bagel with about a 1 to 1 1/2" hole and an outer diameter of about 3". Let rise for 20 minutes.

Bring to boil 3 qts. water with 1 tablespoon sugar in it. Boil 4-5 bagels at a time for 4 minutes each, turning carefully. Dry on a paper towel. Mix the egg yolk with 1 tablespoon water, beat well, and brush the bagels with the mixture. Bake 20-30 minutes at 400oF (until brown). Don't expose to direct fire in the oven.

Brandon: 4th Jan 2013 - 17:50 GMT

Indeed, Morning Egg & Cheese Bagel in NYC is synonymous with CheeseSteak in Philly.

http://freshnyc.com/blog/10-non-tourist-things-do-new-york-city

CHICK: 7th Jan 2013 - 22:16 GMT

how about a BIALY sliced ,buttered,1fried egg .1 slice american cheese topped with a large slice of ripe tomato.? Thats what my Becky makes for my breakfast every morning with coffee and Danish. I never tire of it.