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Onion Bagels

5.0(16)

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·published 2006-10-27

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Yeast Breads

Servings

12 serving(s)

Total time

2h 20m

prep 35 min

Calories / serving

225 kcal

Ingredients (9)

serves

2 cups warm waterwater
2 (1/4 ounce) packets bulk active dry yeastyeast
4 tablespoons sugar, dividedsugar
1 tablespoon saltsalt
1/2 cup chopped dehydrated oniononion
5 -5 3/4 cups flourflour
cornmeal, for sprinkling on baking sheetcornmeal
1 egg yolkegg
1 tablespoon waterwater

Instructions (12 steps)

01Combine warm water, yeast and 3 tablespoons sugar. Let stand 5 minutes or until foamy. Stir in salt and onion.
02Gradually 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.
03Place in greased bowl, turning to coat all sides. Cover; let rise until doubled in size (about 40 minutes).
04Knead 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.

05Place shaped bagel on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.

06Bring 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.

07Lightly grease a baking sheet and sprinle with cornmeal. Heat oven to 400 degrees.

08Gently 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.

09Lift out with a slotted spoon, drain breifly on a towel and then place on prepared baking sheet. Repeat until all bagels are boiled.

10Combine egg yolk with 1 tablespoon water and brush on top of bagels.

11Bake 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.

Nutrition (per serving)

Calories: 225 kcal
Protein: 6 g
Fat: 1 g
Saturated fat: 0 g
Carbs: 47 g
Fiber: 2 g
Sugar: 6 g
Sodium: 585 mg
Cholesterol: 16 mg

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Rich recipe — supports nutrition-aware planning.