Onion Parmesan Mini Bagels Recipes

ONION BAGELS

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.

HOMEMADE ONION BAGELS

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

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.

REAL HOMEMADE BAGELS

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.

CHEESY BAGEL BITES

Steps:

• In a small bowl, combine mayonnaise, Parmesan cheese, mustard, onions and garlic powder. Spread over bagels. , Place on a baking sheet. Broil 4-6 in. from the heat for 1-2 minutes or until golden brown and bubbly. Cut each bagel half into six pieces.

ONION PARMESAN MINI BAGELS

Steps:

• Combine 1 1/2 all purpose cups flour, 1/2 cup whole wheat flour, minced onion, 2 tablespoons sugar, yeast and salt in large mixing bowl. Add 1-1/2 cups warm water. Beat on low speed of electric mixer 1 minute or until blended. Increase speed to high; beat 3 minutes.
• On lightly floured surface, knead in enough remaining flour to make moderately stiff dough. Cover with plastic wrap; let rest 10 minutes.
• Spray 2 baking sheets with nonstick cooking spray; set aside. Divide dough into 24 equal portions. Shape each portion into ball. Press thumbs through center of each ball. Stretch to form 1-1/2-inch hole. Place on prepared baking sheets. Cover with plastic wrap and clean cloth. Let rise in warm place 30 minutes or until doubled in bulk.
• Preheat broiler. Broil bagels about 5 inches from heat source 2 to 3 minutes, turning once. (Bagels should not brown.) Bring 6 cups water and remaining 1 teaspoon sugar to a boil in Dutch oven. Drop 7 or 8 bagels into boiling water mixture. Gently simmer 3 minutes, turning once. Drain on paper towels. Repeat with remaining bagels.
• Preheat oven to 375°F Place bagels on baking sheets sprayed with cooking spray. Beat egg white and remaining 1 tablespoon water in small bowl. Brush tops of bagels with egg white mixture. Sprinkle with Parmesan cheese. Bake about 20 minutes or until golden brown.