Onion Bagels

Submitted by Kzim4

"My family loves onion bagels, but they are expensive to buy for as many as they would eat, so I found this recipe online."

 

• Ready In: 2hrs 20mins
• Ingredients: 9
• Serves: 12

ingredients

• 2 cups warm water
• 2 (1/4 ounce) packets bulk 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

directions

1. Combine warm water, yeast and 3 tablespoons sugar. Let stand 5 minutes or until foamy. Stir in salt and onion.
2. 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.
3. Place in greased bowl, turning to coat all sides. Cover; let rise until doubled in size (about 40 minutes).
4. 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.
5. Place shaped bagel on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.
6. 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.
7. Lightly grease a baking sheet and sprinle with cornmeal. Heat oven to 400 degrees.
8. 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.
9. Lift out with a slotted spoon, drain breifly on a towel and then place on prepared baking sheet. Repeat until all bagels are boiled.
10. Combine egg yolk with 1 tablespoon water and brush on top of bagels.
11. Bake for 35-40 minutes, or until well browned and crusty. Cool on rack.
12. **I like to have smaller bagels, so I divide my dough into 16 pieces and bake for 30-35 minutes.

Reviews

[Georgianne J.]

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??

 

[cefranzel]

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.

 

[Pamela Joyce Ochsner]

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!!!!

 

[Larry E.]

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.

 

[Jaimee G.]

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!