Soy-Free Bagel with Egg
Elevate your breakfast game with this Soy-Free Bagel with Egg recipe—perfect for anyone seeking a wholesome, allergen-friendly start to their day. These homemade bagels are freshly baked to golden perfection, featuring a slightly chewy texture and subtle sweetness thanks to a touch of honey in the boiling process. The star of the show, a perfectly cooked egg with a buttery finish and a sprinkle of black pepper, makes this recipe both satisfying and protein-packed. Made entirely from scratch, this recipe avoids soy-based additives, offering a pure and customizable breakfast option. Whether toasted or enjoyed fresh from the oven, these bagels with egg are ideal for a hearty family brunch or weekend treat. With simple ingredients and easy-to-follow steps, you'll master the art of bagel-making in no time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 2 tablespoons Sugar
- 1 tablespoon Salt
- 1.5 cups Warm water (around 110°F)
- 4 whole Eggs
- 3 quarts Water
- 2 tablespoons Honey
- 1 teaspoon Vegetable oil
- 1 tablespoon Salt for boiling
- 1 teaspoon Butter
- 0.25 teaspoon Black pepper
Instructions
In a large bowl, combine the flour, instant yeast, sugar, and salt.
Gradually add the warm water and mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough and divide it into 8 equal pieces.
Shape each piece into a ball, then poke a hole in the center with your finger to form a bagel shape.
Preheat your oven to 425°F (220°C).
In a large pot, bring 3 quarts of water to a boil. Stir in the honey and 1 tablespoon of salt.
Boil the bagels in batches for 1 minute on each side, then remove with a slotted spoon and let them drain on a clean towel.
Place the bagels on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
While the bagels are baking, heat a small non-stick pan over medium heat and add 1 teaspoon of butter.
Crack each egg into the pan and cook for 3-4 minutes or until the white is set and the yolk is cooked to your liking. Season with salt and black pepper.
Once the bagels are baked, let them cool slightly before cutting them in half.
Toast the bagels if desired, place a cooked egg on each bottom half, and top with the other half.
Serve immediately and enjoy your soy-free bagel with egg!
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 13300 mg | 578% | |
| Total Carbohydrate | 430.8 g | 157% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 61.3 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 356 mg | 27% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
