Egg Everything Bagels

Day 4 & 5

I didn’t bake last night. My co-worker has a holiday party at her place in Philly. Twas night full of food and hanging out with some seriously cool ass chicks. Steak, mushrooms, vegetables (lol), mac and cheese, bread and a boatload of desserts. I think I’m 10lbs heavier today because of it. Worth. Every. Bite.

The house had cats living there as well, and I’m deathly allergic to cats… They were kept away throughout the night, but I woke up with serious congestion and my face swelled up. Not a pretty look. I took a sick day because of it, and I’m much better now, thank god. I have the CrossFit Wheelhouse Christmas Party tonight and I can’t wait! TACOS AND MORE. I volunteered to make dessert, and I actually finished at a decent time. Just enough time to relax a little then get all dolled up… wee!

I made bagels for breakfast/brunch/lunch today, and it turned out pretty well! It was my first time, so I was pretty nervous that it would be a fail batch, but they are seriously amazing. I have to play with the recipe more to get them bigger and more chewy, but I’m happy with how the recipe turned out for my first time. I did a lot of research and looking at different recipes, so this is what I came up with.


What you’ll need:

1 teaspoon dry active yeast
1/2 tablespoon granulated sugar
3/4 cup whole milk, heated to lukewarm temperature
2 cups bread flour, I used King Arthur brand
1/2 teaspoon salt
3 large egg yolks

For the topping (optional):

1 egg, beaten
1 tablespoon black sesame seeds
1 table spoon sesame seeds
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion salt

How you’ll do it:

1) In the bowl of a stand mixer with the dough hook(this can be done by hand too), pour in milk, yeast and sugar and stir to combine. Let the mixture sit for about 5-10 minutes until the yeast has been activated. You’ll know when this happens when a layer of foam forms on top of the milk.
2) Pour in the flour, salt and egg yolks. Start the mixer on low speed until the mixture comes together. Once the dough begins to form, turn the mixer on high and knead the dough for about 7-10 minutes. By that time, the dough should be elastic-y and smooth.
3) Place the dough into a well oiled bowl. Cover with a kitchen towel and let the dough proof in a warm area for about 1-1 1/2 hours.
4) Once the dough has doubled in size, punch the air out. Place the dough onto a work surface and divide the dough into quarters.
5) Roll each quarter into even, flat balls and place onto a baking sheet lined with parchment paper. In the center of each dough ball, use your finger to create the hole and stretch the dough to make the hole about a size of a dime.
6) Cover the baking sheet and let the dough rest for an additional 30 minutes.
7) Preheat the oven to 400F.
8) Bring a large pot of water to a boil. Once the water begins to boil, turn the heat down to low and slow drop the bagels into the water.
9) Once the bagels begin to float to the top (this will be almost instantaneously), let the bagels cook for about 2 minutes each side.
10) Remove the bagels and place them back onto the baking sheet. Generously brush the tops of each bagel the beaten egg.
11) In a small bowl, mix together the sesame seeds and spices. Generously sprinkle the sesame seed spice mix on top of each bagel.
12) Bake the bagels for about 15-17 minutes or until they are golden brown.
Serve warm on its own with side of butter and cream cheese or make a delicious egg sandwich out of it. I’ll be experimenting with this recipe to make the perfect bagel because I’ve been on the hunt for the perfect egg everything bagel. So far, my favorite and only place to get an egg everything bagel is in Greensboro, North Carolina called New Garden Bagels. Can’t be beat.


In addition to these bagels, I made 75 cupcakes and one chocolate cake for tonight’s festivities at the gym. All the recipes I used are from iambaker. The buttercream(s) were extremely sweet, so I want find a way to lighten them up. I made vanilla and chocolate to ease up the load a little bit because I made so many! Vanilla, chocolate, gingerbread and lemon. I just hope everyone likes it. Too-ta-loo (is that how you say it?) for now. Until tomorrow ❤


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