Ingredients with Measurements:
- 3 cups bread flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup dried onion flakes
- 1 1/4 cups warm water
- 1 egg, beaten
- 1 tablespoon water
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the bread flour, active dry yeast, sugar, salt, and dried onion flakes.
2. Add the warm water to the bowl and mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes, or until it becomes smooth and elastic.
4. Place the dough in a large mixing bowl and cover with a clean kitchen towel. Let it rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 425°F.
6. Line a baking sheet with parchment paper.
7. Divide the dough into 8 equal pieces and shape each piece into a ball.
8. Use your thumb to make a hole in the center of each ball, then stretch the dough to make a bagel shape.
9. In a small bowl, whisk together the beaten egg and water.
10. Brush the egg wash over the top of each bagel.
11. Bake the bagels for 15-20 minutes, or until they are golden brown and cooked through.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 425°F
Serving size:
- Makes 8 onion bagels
Nutritional information:
- Calories: 220
- Fat: 1g
- Carbohydrates: 45g
- Protein: 7g
Substitutions for ingredients:
- Bread flour can be substituted with all-purpose flour.
- Dried onion flakes can be substituted with fresh chopped onion.
Variations:
- Add poppy seeds, sesame seeds, or everything bagel seasoning to the top of the bagels before baking.
Tips and tricks:
- Make sure the water is warm, but not too hot or it will kill the yeast.
- Letting the dough rise in a warm, draft-free place is important for the bagels to rise properly.
- Boiling the bagels before baking can give them a chewier texture.
Storage instructions:
- Store the onion bagels in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the bagels, slice them in half and toast them in a toaster or toaster oven.
Presentation ideas:
- Serve the onion bagels with cream cheese, lox, or scrambled eggs.
Garnishes:
- Garnish the bagels with fresh herbs, such as chives or parsley.
Pairings:
- Serve the onion bagels with a cup of coffee or tea.
Suggested side dishes:
- Serve the onion bagels with a side of fruit or a green salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
Food safety advice:
- Make sure to wash your hands and all equipment before handling the dough.
Food history:
- Bagels originated in Poland in the 17th century and were brought to the United States by Jewish immigrants.
Flavor profiles:
- The onion bagels have a savory, slightly sweet flavor from the dried onion flakes.
Serving suggestions:
- Serve the onion bagels warm or at room temperature.
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