Egg Bagels

Bagels differ from other yeast breads because after the dough is risen and shaped the bagels are immersed in boiling water to give them their characteristic firm, chewy interior. They are really fun to make. Be easy on yourself with the forming; homemade bagels will never be as evenly shaped as commercial ones, but they taste incredible. While all bagels are not egg bagels, I find the addition of eggs makes for a slightly lighter homemade version; bagel dough tends to be very dense. Split,