Onion Bagels

"My family loves onion bagels, but they are expensive to buy for as many as they would eat, so I found this recipe online."
 
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photo by Linajjac photo by Linajjac
photo by Linajjac
Ready In:
2hrs 20mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • 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.

Questions & Replies

  1. nutritional value?
     
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Reviews

  1. My husband loved these bagels. I don't eat onion bagels. He said it was a hint of onion not overpowering (not sure if I need more than 1/2 cup onion). I made a couple of changes based on the other reviews (thankful I read them!). I boiled them for only 1 minute each side of bagel. I baked them for a total of 25 minutes at 400. It would have been way too much for 35-40 minutes!!!! I made 11 (by accident -got caught up in getting weight right and somehow eliminated one- which was fine. These were a bit smaller than my other bagels (from other recipes), therefore I will make 8 instead of 12 or 11 in my case next time. I really appreciate the recipe. Used All-Purpose flour, because flour type wasn't mentioned. Other bagel recipes have used bread flour. Has anyone added more onion to this recipe??
     
  2. I love these bagels, but frustrated with the dense chewy texture. I read on a baking science website that boiling for less time (like 1 min per side) creates a less thick crust and allows the bagel to rise a little. Whereas a longer boil time makes for a thicker crust and less rise in the oven. The flavor is phenomenal and I will try again with a shorter boil time. I think this is just a preference of mine.
     
  3. Fabulous recipe; I dried my own chopped onions for three days first, liked a lot better than dried, and next time won't make 18 of them. I got to boiling too soon I think too, so next time will let rise a little more, but even too small and thin, they were to die for!!!!
     
  4. I've tried a few different recipes for onion bagels, but they don't hold a candle to this one. It's exactly the way an onion bagels should taste and will be my go to recipe for the rest of my life. Absolutely fantastic.
     
  5. This recipe is so delicious. I've made it a couple of times and find that rolling the dough about an inch thick and using a biscuit cutter, then poking in the holes made more consistent and better looking bagels. So delicious!
     
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RECIPE SUBMITTED BY

With 5 kids and a hungry husband to feed, I'm always looking for good, budget friendly meals. We generally eat meals that use little meat (I try to use 1 lb or less per dinner, and none the rest of day), so that means lots of casseroles and meats with gravy. I enjoy baking, so bread recipes and desserts tend to get saved more frequently than others. I'm especially partial to chocolate and lemon (although not together).
 
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