Eggnog Bagels
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 ⓘ
- 1 egg white ⓘ
- 1 tablespoon water ⓘ
- 2 tablespoons sugar ⓘ
- 1/4 teaspoon ground cinnamon ⓘ
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
- . 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
- . 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.
Nutrition & Diet Analysis (per serving)
663
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).