Onion Bagels Food

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.

CAESAR SALAD WITH ONION BAGEL CROUTONS

Steps:

• For Croutons:.
• Preheat oven to 325.
• Combine melted butter with olive oil and minced garlic in a large bowl.
• Slice bagels into 1/4 inch thick rounds. Place in bowl with butter mixture and toss to coat.
• Spread coated bagel pieces on cookie sheet.
• Bake until crisp and browned, about 30 minutes.
• Cool.
• For salad and dressing:.
• Whisk first 8 ingredients in a bowl.
• Combine lettuce, parmesan and croutons in a large bowl.
• Add dressing, toss well and serve.