Very good! I live in Canada and my favourite place to go for onion bagels was Tim Horton’s, but unfortunately most locations don’t make them any more. These are just as good, if not better, because they have a Montreal-style bagel quality about them. I will be making them again!!
YIELD
8 servingsPREP
40 minCOOK
45 minREADY
1 hrsIngredients
Directions
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.
Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three quarts of water.
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 on a baking sheet sprinkled with cornmeal for about 15 minutes until golden brown.
Remove from oven and let cool on baking sheet on wire rack for a few minutes.
Let cool on wire rack completely or serve warm.
Comments
Gotta have my bagels, and I love the savory ones! Tried years ago to make unsuccessfully...these look wonderful...I need to try them!
Recipe is broken. No rise info. Steps out of order. How much onion do I set aside.
FAIL.
Most of the recipe is disjointed, half-finished sentences/thoughts....
do not say how to presoak onions or what that even means, drop dough test? Poorly written directions, none of this makes sense and I am a baker.