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I made these again this morning and they turned out great again. REC: Onion Bagels

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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.
by Kzim4
2 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. �Garrison Keillor

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