Bread Machine Onion Bagels- Regular Size Batch
Submitted by chuck
Savory onion bagels from your bread machine with onion powder baked into the dough and rehydrated onion flakes scattered on top. Boiled and baked chewy with a toasty onion crunch on the crust.
YIELD
1 batchPREP
30 minCOOK
20 minREADY
50 minThe onion bagel is a deli counter staple, and now you can make them at home with your bread machine doing the heavy lifting.
Onion powder goes straight into the dough for flavor that runs all the way through, while presoaked dried onion flakes get reserved for the top where they toast up crispy and golden in the oven.
Shape them, boil them, brush with egg wash, pile on those onion bits, and bake until deep golden.
Five bagels per batch, just right for the week ahead.
Pro Tips
- Presoak the dried onion flakes for a full 10 minutes, then squeeze out all the water so they crisp up instead of burning in the oven
- Divide the soaked onions: some in the dough, the rest on top for double onion impact
- Drop a test ball of dough into the boiling water; if it bobs right up, the bagels are ready
- These are built for cream cheese and lox, but a thick slice of sharp cheddar on a toasted one is hard to beat
Ingredients
Directions
*Presoak ¼ cup dried onions in ⅓ cup warm water for 10 minutes.
Drain and press water from onions.
Place specified amount of pre-soaked onions in the machine with the rest of the ingredients.
Save the rest to sprinkle on top of the bagels before baking.
Insert ingredients in bread machine according to manufacturer’s instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
Place dough on a floured surface. Divide into 5 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2 to 3 bagels into rapidly boiling water.
Boil on each side for ½ minutes.
Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
Bake at 400℉ (200℃) on a baking sheet sprinkled with cornmeal, until golden. Approximately 15 minutes.
Bagel Success Hints: When forming the bagels, set aside two ¼ inch balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough should pop to the top right away.
When this happens, it is time to boil the bagels.
A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
To make bagel sticks, cut bagel before rising and lay out in a straight line .
Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder.
Let sticks rise, boil, and bake as described in the above directions.
To make bagel chips, slice leftover bagels horizontally into thin slices.
Brush with butter or margarine on one side.
Lay butter side up on an ungreas ed cookie sheet and bake at 325℉ (160℃) for 12 to 15 minutes until golden brown and crisp.
Comments
