GOLDEN EGG BAGELS
Source: Adapted from Baker Boulanger
Makes 12 bagels

These bagels are enriched with eggs and oil and are somewhat sweet. To reduce the fat, use one whole egg and two egg whites. This bagel is great for sandwiches.

BAGEL DOUGH:
4 1/2 to 5 1/2 cups bread flour (preferably unbleached), divided
1 1/4 cups water
4 tsp. active dry yeast or 2 tsp. instant yeast
2 eggs, beaten
1 tbsp. oil
1 1/2 tbsp. sugar
1 1/2 tsp. kosher salt
KETTLE WATER:
6 quarts of water
1/2 tsp. kosher salt
l tbsp. sugar
TOPPING:
Sesame or poppy seeds
EGG WASH:
2 beaten egg whites

FOR BAGEL DOUGH:
Whisk together 1 cup of the flour, 1 1/4 cups water, yeast, eggs, oil, and sugar. Stir in salt and most of remaining flour.

Knead 8-10 minutes until dough is stiff and smooth. Cover and let rest on a board about 15 minutes.

FOR KETTLE WATER:
Fill a large soup pot or Dutch oven three quarters full with water, sugar and salt. Bring water to a boil.

FOR BAGELS:
Preheat oven to 425 degrees F. Line one large baking sheet with a kitchen towel and another with baking parchment.

Deflate dough if it has risen at all. Then divide into 12 sections. Form into 10 inch trips, and then form these into bagel rings on a plain cookie sheet. Let rise 15 to 20 minutes. Bagels should have a 'half proof' - they should appear puffy.

Boil bagels about 1 1/2 minutes each, turning over once. Let dry on towel lined baking sheet then place on parchment lined baking sheet. Leave plain, glaze with beaten egg white, or simply top with sesame or poppy seeds.

Bake until done, about 15-20 minutes, turning bagels once, when almost baked. If you have a baking stone, finish bagels on the stone directly. Bake until done, about 15-20 minutes.