Cloud Bagel Recipe
Make Cloud Bagel Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bagel Dough (Cloud/Egg-Only)
Topping & Finish
Method
Bagel Dough (Cloud/Egg-Only)
- 1
Preheat and prepare
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat. Have a piping bag or a zip-top bag with a corner snipped ready.
- 2
Separate eggs
Separate the 6 large eggs into yolks and whites. Place the whites in a clean, dry mixing bowl and the yolks in a small bowl; reserve the yolks for another use or incorporate into another recipe (the yolks are not used in this cloud bagel recipe).
- 3
Whip egg whites
Using an electric hand mixer or stand mixer with the whisk attachment, beat the egg whites on medium speed until foamy (about 1–2 minutes). Add 1 tsp baking powder and 1 tsp salt. Continue whipping on high speed until stiff, glossy peaks form (about 3–5 minutes). The whites should hold a firm peak when the whisk is lifted.
- 4
Prepare cream cheese
Soften 3 oz cream cheese slightly by microwaving for 10–15 seconds if necessary, then place it in a separate bowl and whisk briefly to loosen. Fold about one-third of the whipped egg whites into the cream cheese vigorously to lighten it, then gently fold in the remaining whites in two additions with a rubber spatula. Work carefully to keep as much volume as possible; stop when the mixture is homogenous and airy with no large streaks of cream cheese.
- 5
Pipe bagel shapes
Transfer the cloud bagel batter into the prepared piping bag or zip-top bag. Pipe 3–4 rings (about 3–3.5 inches / 7–9 cm diameter) on the lined baking sheet. You can pipe a continuous donut-shaped ring or two concentric rings to form a hole. If batter seems too loose, gently mound a bit higher so it holds shape. Smooth any peaks with a wet fingertip or a small, damp spatula.
- 6
Bake (first stage)
Bake in the preheated 300°F (150°C) oven for 25–30 minutes, until the bagels are puffed, set, and lightly golden at the edges. They should not brown deeply — a pale golden color is ideal. Baking time will vary slightly with size and oven.
Topping & Finish
- 7
Brush and season
Remove the sheet from the oven. Brush the tops of the cloud bagels lightly with about 1 tsp melted butter or olive oil. Sprinkle the sesame seeds (or everything bagel seasoning) evenly over the tops and add a pinch of coarse sea salt or poppy seeds if desired.
- 8
Bake (finish)
Return the bagels to the oven and bake an additional 5–8 minutes at 350°F (175°C) to set the topping and take on a bit more color. Watch closely to avoid over-browning.
- 9
Cool
Remove the bagels from the oven and allow them to cool on the baking sheet for 8–10 minutes, then transfer to a wire rack to cool another 10 minutes. Cloud bagels are best served slightly warm. They will be delicate — handle gently.
- 10
Serve & store
Serve plain or split and toast lightly for sandwiches. Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze individually wrapped for up to 1 month. Reheat in a toaster oven or oven at 300°F (150°C) until warm.