Onion Bagels

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Onion Bagels

Onion Bagels.  They are my favorite bagels and I don't usually like bread all that much.  But once in a while I do need my fix of bagels ... well, fix means ... 2 in one sitting!!!  I like these bagels because the caramelized onions lend a hint of sweetness to otherwise salty bagels.  They are very nice on a hot day when I don't feel like eating anything overly complicated, no complex blends of exotic flavors like Thai Chili that otherwise would be palatable if the thermometer doesn't read 100+ F.  In addition, they work very well as a quick lunch on the weekend when I am too lazy to make anything for anyone.

Plump-y!!!

I especially like these bagels because of how plump they are.  Really fluffy and airy, not dense at all.  I guess I don't usually go for the New York style chewy bagels.  They are a bit too heavy and starchy for me.  But these are just right.

Recipe (Adapted from Emeril Lagasse's)
Onion Bagels
2 cups warm water
2 packets of active yeast
3 + 1 TBSP of sugar
6 cups of all purpose flour
2 tsp salt
2 tsp oil
2 TBSP corn meal

1 cup onions, chopped and sautéed
1/2 cup poppy seeds

Combine the water, yeast, and 3 TBSP of sugar in a bowl.  With a mixer, stir and let stand until foamy, about 5 minutes.  Gradually add 4 cups of water and salt, and mix until mixture comes together.

Add 1 to 1 1/2 cups additional flour to make a stiff dough, stirring it.  Fold in the onions and poppy seeds.  Turn on a floured surface and knead until smooth and no longer sticky, about 5 minutes.

Grease bowl with 1 tsp of oil, place dough in bowl, turning to coat.  Cover and let rise in warm draft-free spot until almost double, about 1 hour.

Remove from bowl and punch down the dough.  Divide into 12 equal pieces.  Form each dough into a ball.  Roll each ball into a 4 to 6 inch log.  Join the ends and place fingers through the hole and roll the ends together.  Repeat with remaining dough.  Place on lightly greased surface and cover with a clean cloth, and let rest until risen but not doubled, 20 - 30 minutes.

Preheat oven to 400 F.

Grease a baking sheet with remaining tsp of oil.  Sprinkle corn meal on another baking sheet.  In a large pot, bring 12 cups of water and the remaining TBSP of sugar to a boil.  In batches, add the bagels to the water and boil, turning, for 30 sec to 1 minute.  Flip bagels unto the prepared sheet pan.  Bake for 5 minutes, turn over and cook for another 30 - 35 minutes.

Remove from oven and let cool on a rack.

Enjoy!

As a main meal or as a snack.

Onion Bagel with Peach and Cherries