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Eggnog Bagels

 Eggnog Bagels
Crispy and chewy bagels from our recipe specialists rival any gourmet bakery brand. The fantastic spiced spread complements the cinnamon-sugar goodies.—Taste of Home Test Kitchen
12 ServingsPrep: 45 min. + chilling Bake: 10 min. + cooling

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 King Arthur Unbleached Bread Flour
  • 8 cups water
  • TOPPING:
  • 1 egg white
  • 1 tablespoon water
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • SPICED CREAM CHEESE:
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon sugar
  • 3/4 teaspoon rum extract
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Directions

  • 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

2 of 2

Eggnog Bagels (continued)

Directions (continued)

  • 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. Yield: 1 dozen bagels (3/4 cup cream
  • cheese).
Nutritional Facts: 1 bagel with 1 tablespoon cream cheese equals 218 calories, 8 g fat (5 g saturated fat), 33 mg cholesterol, 663 mg sodium, 30 g carbohydrate, 1 g fiber, 7 g protein.