Best Onion 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.

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.

ROAST BEEF, BLUE CHEESE AND CARAMELISED ONION BAGELS

Steps:

• Making the Caramelised Onions: Heat the oil in a large, preferably non-stick, pan; add the onions (and garlic if you are including garlic) and cook, stirring, over a low to medium heat, until they have softened; add the brown sugar and continue stirring until the sugar has dissolved; season with salt and pepper, to taste.
• Remove from the heat and stir the shredded beef in with the onions (and garlic); and cover to keep warm.
• Cut the rind from the cheese, coarsely chop the cheese; place in a blender, add the mayonnaise and blend until smooth; add the salt and pepper.
• Using a serrated edge knife, halve the bagels, place them on an oven tray and grill them on each side until they are toasted.
• Assembling the Bagels: Spread the cheese mixture over the cut sides of the bagels and to the bottom half of the bagels add the lettuce or baby spinach leaves, the tomato slices (and a sprinkling of salt, pepper and basil if using) and the beef and onions, finishing with the top of the bagel. If you have any of the cheese mixture left, add it on top of the beef and onions before placing the bagel top back in place.

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.

ONION BAGELS

Steps:

• Dissolve yeast in warm water in large bowl. Stir in onion, shallots, salt, pepper and enough flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 10 minutes or until dough is smooth and elastic. Spray large bowl with nonstick cooking spray. Place dough in bowl, and turn greased side up. Cover and let rise in warm place about 30 minutes or until almost double. (Dough is ready if indentation remains when touched.) Spray cookie sheet with nonstick cooking spray sprinkle with cornmeal. Punch down dough. Divide dough into 12 equal pieces. Shape each piece into a ball with floured hands. Poke a hole into the center of each ball and enlarge hole with thumb to 1 1/2 inches. Place on cookie sheet. Cover and let rise in warm place 15 minutes. Heat oven to 400°. Carefully lift each bagel off cookie sheet and dip into hot water. Place back on cookie sheet reshape hole if necessary. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet. Cool on wire rack.1 Bagel: Calories 125 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 180mg Carbohydrate 29g (Dietary Fiber 2g) Protein 4g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.