HOMEMADE ONION BAGELS
Homemade Onion Bagels are an easy breakfast recipe. With only 5-ingredients and no yeast needed, these are ready to enjoy in less than 30 minutes.
Provided by Gina Kleinworth
Categories Breakfast
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment & set aside.
- In a large bowl, combine flour & yogurt & mix well until it forms a smooth ball (you can also use a stand mixer with the dough hook attachment).
- Transfer dough to a lightly floured surface & work dough into a large 8-10" disk.
- Using a bench scraper or butter knife, cut dough into 4 equal parts.
- Roll each piece into a long log - approx 8-10" long.
- Shape into a ring & transfer to the prepared baking sheet.
- Brush with egg wash.
- Sprinkle with onion powder and dried onion flakes.
- Bake 20-25 minutes or until golden brown.
- Brush with melted butter immediately after removing from the oven.
- Store in a closed paper bag. (an airtight container will make them sweat & become too doughy)
HERBED ONION BAGELS
I create my delightful bagels by adapting several other recipes. I enjoy them spread with cream cheese or onion and chive cream cheese. -Pam Kaiser, Mansfield, Missouri
Provided by Taste of Home
Time 45m
Yield 9 bagels.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onion in butter until tender. In bread machine pan, place the water, sour cream, onion mixture, 2 tablespoons sugar, 1-1/2 teaspoons salt, herbs, garlic, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Shape into 9 balls. Push thumb through centers to form a 1-1/2-in. hole. Place on parchment-lined baking sheets. Cover and let rest for 30 minutes, then refrigerate overnight., Let stand at room temperature for 30 minutes; flatten bagels slightly. In a non-aluminum Dutch oven, bring water to a boil with remaining sugar and salt. Drop bagels, 1 at a time, into water. Cook for 30 seconds; turn and cook 30 seconds longer. Remove with a slotted spoon; drain well on paper towels., Sprinkle 2 greased baking sheets with cornmeal; place bagels 2 in. apart on prepared pans. Bake at 425° until golden brown, 12-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 195 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 415mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
ONION BAGELS
My family loves onion bagels, but they are expensive to buy for as many as they would eat, so I found this recipe online.
Provided by Kzim4
Categories Yeast Breads
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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.
REAL HOMEMADE BAGELS
A recipe for that authentic bagel flavor and texture.
Provided by PLAWHON
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 3h20m
Yield 6
Number Of Ingredients 12
Steps:
- Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
- Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
- Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
- Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
- Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
- Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 55.9 g, Fat 7.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 1372.4 mg, Sugar 53.5 g
BAGELS FROM SCRATCH
Provided by Alton Brown
Time 21h35m
Yield 1 dozen bagels
Number Of Ingredients 5
Steps:
- Combine the flour and water with 20 grams (1 tablespoon) of the malt syrup, 25 grams (1 tablespoon plus 1 teaspoon) of the salt, and all of the yeast in the 6-quart bowl of a heavy-duty stand mixer and mix with the hook attachment on the stir setting until the mixture forms a shaggy dough. Increase the speed to low and knead until the dough is no longer sticky and springs back when pressed with a finger, about 10 minutes. It may still be slightly tacky, which is okay. If the dough gets stuck on the hook at any time during the mixing, stop the machine and pull the dough off the hook, pushing it to the side of the bowl so that it can continue kneading.
- Move the dough to the counter and shape into a ball. Place in a tall 2- to 4-quart transparent container, pressing down the top to flatten the dough. Mark the dough height on the outside of the bowl with tape or a rubber band. Cover the bowl with plastic wrap and leave to rise at room temperature until the dough is about 1 1/2 times its original size, 1 1/2 to 2 hours. Meanwhile, line two half sheet pans with parchment paper and have standing by.
- When the dough has increased to 1 1/2 times its original size, punch the dough down and transfer to a cutting board. Cut into 12 (4-ounce) pieces and cover with a clean kitchen towel. Working with one piece at a time, roll each into a 16- to 18-inch-long snake, making sure to pop any large air bubbles, and then wrap around the palm of your hand twice to form a tight circle. With the seam side down and the snake still around your hand, roll your hand across the counter to seal the ends together. (Sometimes my wood board gets so dry, the dough just slides. If that happens, moisten the surface lightly with water. A spritz bottle is perfect for this.) Continue rolling on the counter to seal the seam all the way around the bagel. Transfer to the prepared pans and repeat with the remaining dough, evenly spacing 6 bagels on each tray. Cover with plastic wrap and refrigerate, preferably in the coldest part of your fridge, for 18 to 24 hours. (Tip: I place metal ramekins, the kind you might serve melted butter in, in the corners of the first pan so that I can stack the second pan on top of it without crushing the bagels below. This will save a lot of refrigerator space.)
- When ready to bake, preheat the oven to 450 degrees F and place a rack in the center position. You'll be boiling, then baking the bagels, so you'll need to set up a work area around your cooktop. You'll need to drain the bagels as they come out of the water (a wire rack over a pan or even a kitchen towel will suffice) and you'll need a fresh piece of parchment to put them on for baking.
- Remove one pan of bagels from the refrigerator and set by the cooktop until they soften and register between 60 and 65 degrees F, about 30 minutes.
- Meanwhile, bring a gallon of water to a boil over high heat in a wide pot, along with the remaining 80 grams (1/4 cup) of malt syrup and 50 grams (3 tablespoons) of salt. Once the water boils, reduce the heat to a gentle, not rolling, boil. At this point, remove the second pan of bagels from the fridge so they can warm up while you cook the first batch.
- Check the temperature of the first pan of bagels. If they're at 60 degrees F, carefully place three into the boiling water, making sure they don't overlap. (Use your fingers for this.) Boil for 1 minute, flipping if they rise to the surface in 30 seconds or less. (Don't worry if the bagels don't fully rise to the surface.) Remove the bagels with a slotted spoon and set them on the rack to drain and cool. Repeat with the other three bagels. As they drain, replace the parchment on their original pan (trust me, they'll stick if you use the old paper again) and then move the bagels back to it.
- Bake for 10 minutes, then rotate the pan and continue baking until the sides of the bagels are golden brown and the bottoms are firm, 10 to 15 minutes. Remove the pan from the oven and transfer the bagels to a cooling rack.
- Repeat the same steps with the second pan of bagels.
- Let all of the bagels cool at least 10 minutes before serving. If you're not planning to eat all of them in one sitting, slice the cooled bagels, then wrap in plastic wrap, transfer to a gallon-size zip-top freezer bag, and freeze until ready to eat. To reheat, wrap frozen bagels in a paper towel and microwave on high to thaw, 30 seconds to 1 minute, then toast if desired.
ONION BAGEL CROUTONS
Steps:
- Preheat oven to 325°F. Combine first 3 ingredients in heavy small saucepan over medium heat. Stir until butter melts. Remove from heat. Slice bagel into 1/4-inch-thick rounds. Place on cookie sheet. Brush with mixture. Bake until crisp and brown, about 30 minutes. Cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
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- Put the dough in a bowl at least double its size and top with a wet cloth. Let the dough rise for about an hour until it has doubled in size.
- Punch down the dough and divide into 6 pieces. Form each into a ball and poke your thumb through the center to make a bagel shape. Set the bagels in a warm place to rise about 15 minutes.
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