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I made these again this morning and they turned out great again. REC: Onion Bagels
Joined: Dec 9, 2005
Posted to Thread #11232 at 1:40 pm on Jun 30, 2008
I just love this recipe. The bagels turn out crispy on the outside and chewy on the inside. They taste like actual bagels, actually better, than I would buy at a bagel shop. They are still really ugly, I just don't have that bagel shape down yet, but they taste delish. I tried making them into everything bagels but all the toppings fell off when I sliced them. Any ideas?
Onion Bagels Recipe #192456
My family loves onion bagels, but they are expensive to buy for as many as they would eat, so I found this recipe online.
2½ hours | 35 min prep
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
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.
Sometimes you just need to look reality in the eye, and deny it. ï¿½Garrison Keillor
Other messages in this thread:
- 11232. I made these again this morning and they turned out great again. REC: Onion Bagels - Dawn_MO - 1:40pm on 06/30/08 (10)
- They sound wonderful, Dawn. I've made bagels for years and don't think I've had more than a - CynUpstateNY - 4:21pm on 06/30/08
- I'm also tempted to try this artisan Tuscan bread with a 12 hour "starter. What do you think? [NT] [LINK] - CynUpstateNY - 4:54pm on 06/30/08
- It sounds good to me, and 12 hours is much easier than - Dawn_MO - 6:45pm on 06/30/08
- Hey Dawn...check out this image from Reinhart's "Whole Grain Breads" [LINK] - MarilynFL - 6:10pm on 06/30/08
- Thanks Mar, that explains why my bagels look like lumpy blobs, I will definitely - Dawn_MO - 10:04pm on 06/30/08
- Dawn, check out this bagel-shaping technique - so cute! [LINK] - Sandi in Hawaii - 8:52am on 07/01/08
- Hey Sandi, thanks! I cannot open the link and I am - Dawn_MO - 11:38am on 07/01/08
- Nevermind Sandi, I restarted my internet connection and your link worked fine. Thanks! [NT] - Dawn_MO - 11:41am on 07/01/08
- oh, I love it! What a clever idea... now how did they come up with that?! [NT] - cheezz - 3:36pm on 07/02/08
- Mathematics strikes yet again! It's Topolgy! [NT] - Luisa_Calif - 4:07pm on 07/02/08