Prep 35 mins
Cook 1 hr 45 mins
My family loves onion bagels, but they are expensive to buy for as many as they would eat, so I found this recipe online.
- 2 cups warm water
- 2 (1/4 ounce) packetsbulk active dry yeast
- 4 tablespoons sugar, divided
- 1 tablespoon salt
- 1⁄2 cup chopped dehydrated onion
- 5 -5 3⁄4 cups flour
- cornmeal, for sprinkling on baking sheet
- 1 egg yolk
- 1 tablespoon water
- Combine warm water, yeast and 3 tablespoons sugar. Let stand 5 minutes or until foamy. Stir in salt and onion.
- Gradually mix in 4 cups of flour, beat on medium speed for 5 minutes. Add enough of remaining flour to make a stiff dough. Turn onto floured board and knead until smooth and no longre sticky (about 15 minutes), or knead in heavy-duty mixer for 2 minutes, adding more flour as needed.
- Place in greased bowl, turning to coat all sides. Cover; let rise until doubled in size (about 40 minutes).
- Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ballHolding ball with both hands,poke your thumbs through the center. With one thumb in hole, work around the perimiter, shaping like a doughnut 3-3 1/2 inches across.
- Place shaped bagel on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.
- Bring 3 quarts of water and remaining 1 tablespoon of sugar to boiling in a large kettle (like a dutch oven). Adjust heat to keep it gently boiling.
- Lightly grease a baking sheet and sprinle with cornmeal. Heat oven to 400 degrees.
- Gently lift one bagel at a time and drop into water, boiling 4-5 at a time (depending on the size of your pot). Boil for 5 minutes, turning often.
- Lift out with a slotted spoon, drain breifly on a towel and then place on prepared baking sheet. Repeat until all bagels are boiled.
- Combine egg yolk with 1 tablespoon water and brush on top of bagels.
- Bake for 35-40 minutes, or until well browned and crusty. Cool on rack.
- **I like to have smaller bagels, so I divide my dough into 16 pieces and bake for 30-35 minutes.
I made half a batch and made 8 bagels, I like em a little smaller. Also, half wheat, half white. They turned out a little heavy, but that could be due to the wheat flour and/or the high altitude here. Defiantly has a nice flavor and I'll be using this recipe again.
This recipe was great, the taste was REALLY good and they looked beautiful. For my taste and also my boyfriend's the crust was a little too crispy so next time I will be boiling them for a little bit less, maybe 3 minutes.
Very good recipe. I made bagel dogs. I halved the recipe, and had enough dough for<br/>8 regular sized hot dogs, but were still pretty 'doughy', probably could have stretched the<br/>dough to make 10 bagel dogs.<br/>Baked for 40 minutes, came out great!!