Eggnog Bagels

Name: Eggnog Bagels
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 1 dozen bagels (3/4 cup cream cheese).
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; 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

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

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
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 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.

Editor's Note

This recipe was tested with commercially prepared eggnog.

Nutrition Facts

1 each: 218 calories, 8g fat (5g saturated fat), 33mg cholesterol, 663mg sodium, 30g carbohydrate (6g sugars, 1g fiber), 7g protein.

Originally published as Egg Nog Bagels in Holiday & Celebrations Cookbook 2010

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mymaestro

Dec 19, 2018

I found these to be a bit salty. Especially if you ate them with butter instead of cream cheese. I reduced the amount of salt in the water the second time around.