Lunch: Eggnog Bagels Recipe

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110 ° to 115 °)
1 cup eggnog
2 tablespoons sugar, divided
5 teaspoons salt, divided
3/4 teaspoon ground nutmeg
3 to 3-1/2 cups bread flour
8 cups water

Instructions

In a large bowl, dissolve yeast in warm water. Add the eggnog, 1 tablespoon sugar, 3 teaspoons salt, nutmeg and 1-1/2 cups flour; mix well. Stir in enough remaining flour to form a stiff dough; beat 1 minute longer.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on parchment paper-lined baking sheets. Cover and let rest for 30 minutes, then refrigerate overnight.
Let stand at room temperature for 30 minutes; flatten bagels slightly. In a non-aluminum Dutch oven, bring water to a boil with the remaining sugar and salt. Drop bagels, one at a time, into water. Cook for 30 seconds; turn and cook 30 seconds longer. Remove with a slotted spoon; drain well on paper towels.
Place 2 in. apart on greased baking sheets. In a small bowl, combine egg white and water; brush over bagels. Combine the sugar, cinnamon and nutmeg; sprinkle over the tops.
Bake at 425 ° for 10-14 minutes or until golden brown. Remove from pans to wire racks to cool completely.
In a small bowl, combine the cream cheese, sugar, extract, cinnamon and nutmeg; serve with bagels.

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