Potato Egg Bagels

Store-bought egg bagels usually contain yellow food coloring, so don’t be discouraged by this paler homemade version. The flavor is superior to anything at the market.

Serves: 8Hands-on: 35 minutesTotal: 2 hours 20 minutesDifficulty: Medium

Serves: 8


  • 1 large russet potato
  • 1 Tbsp. granulated sugar
  • 1¾ tsp. active dry yeast (1 package)
  • 5 large eggs, divided
  • 2 Tbsp. vegetable oil
  • ½ tsp. plus ⅛ tsp. kosher salt
  • 5 cups bread flour
  • 2 Tbsp. cornmeal
  • 1 quart whole milk


  • Peel and quarter potato, place in a small saucepan, cover with cold water, and bring to a boil. Cook until tender, drain, and reserve liquid. Mash with a fork and set aside. In a large bowl, combine 1 cup potato water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Add mashed potato, 4 eggs, oil, ½ teaspoon salt, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.
  • Spray a baking sheet with pan spray and sprinkle with cornmeal. Turn risen dough onto a floured surface. Shape into a rope, about 3" thick. Slice into 2" pieces, then roll each into a tight ball. Leave balls on the floured surface, dust with flour, cover loosely with plastic wrap, and proof for 10 minutes.
  • Preheat oven to 425°F. Combine milk and 1 quart water in a large, deep skillet. Bring to a boil, then reduce to a simmer. Working with one roll at a time, poke your finger down through its center, and on a well-floured surface, begin spinning the roll to open up a large center hole. Make the hole large, as it will close in during baking.
  • Drop each bagel into liquid, and poach 30 seconds on each side. Remove, tap off excess liquid, then place on baking sheet, seam-side down. Mix remaining egg with remaining salt and brush lightly onto bagels. Place a pan of water on the oven floor, and bake until brown, 20–25 minutes. Cool completely on a rack.