ONION BAGELS
My family loves onion bagels, but they are expensive to buy for as many as they would eat, so I found this recipe online.
Provided by Kzim4
Categories Yeast Breads
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 9
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.
PARMESAN-ONION APPETIZER ROUNDS
With just 4 ingredients and 5 minutes to prep these tasty Parmesan-Onion Appetizer Rounds, you wouldn't guess it serves 15.
Provided by My Food and Family
Categories Meal Recipes
Time 8m
Yield Makes 15 servings.
Number Of Ingredients 4
Steps:
- Heat broiler.
- Mix mayo, Parmesan and onions until well blended.
- Spread onto crackers; place on baking sheet.
- Broil, 6 inches from heat, 2 to 3 min. or until mayo mixture is bubbly and golden brown. Serve warm.
Nutrition Facts : Calories 170, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CARAMELIZED ONION AND CHEESE BAGEL SWIRLS
Provided by Kelsey Nixon
Time 2h10m
Yield 12 bagel swirls
Number Of Ingredients 21
Steps:
- Combine the warm water, sugar and yeast in the bowl of a stand mixer fitted with the paddle attachment, and let the mixture stand until bubbly, about 5 minutes. Add 2 cups of the flour and 2 teaspoons of the salt and mix on low speed until well combined, about 2 minutes. Switch the paddle attachment to the dough hook. Add the remaining flour and mix on low speed until fully incorporated, about 2 minutes longer. Turn the dough out onto a lightly-floured surface and knead until stiff, smooth and elastic, 5 to 7 minutes. Place the dough into a lightly-oiled bowl, cover loosely and set aside to rise until doubled, about 1 hour. Meanwhile, render the bacon in a large skillet over medium-high heat, about 5 minutes, and then remove from the skillet and let cool. Add the onions into the skillet with the bacon fat and cook over medium-low heat, stirring occasionally, until soft and golden, 20 to 25 minutes. Set aside to cool. Mix the cream cheese and Gouda in a medium bowl until well combined. Crumble in the bacon and stir in the caramelized onions, parsley and tarragon. Preheat the oven to 375 degrees F. Roll out the dough on a lightly-floured surface to form a 12-by-16-inch rectangle. Spread the cream cheese mixture over the dough, leaving a 1/2-inch border around the sides. Roll the dough up tightly starting with the long side, and then trim the ends and cut into 12 rolls. Place the rolls on a parchment paper-lined baking sheet. Beat the egg with 1 tablespoon water, and then brush the rolls with the egg wash and sprinkle with poppy and sesame seeds. Bake until golden brown and the filling is bubbly, 10 to 12 minutes. Drizzle the Cream Cheese and Chive Drizzle over the top
- Combine the cream cheese and whole milk in a small bowl using a hand mixer until a homogenous mixture forms. Mix in the yogurt until smooth, about 1 minute. Fold in the chives and season with salt and pepper.
PARMESAN GARLIC CHEX MIX
Steps:
- In a large bowl combine the cereal, goldfish, pretzels and cheese crackers. In a small bowl whisk together mix melted butter, worcestershire sauce, seasoning salt, garlic powder and onion powder together.
- Pour the butter seasoning mix over the cereal mixture and stir gently until evenly coated. Sprinkle with the parmesan cheese and stir to coat again.
- Spread out the chex mix on your largest baking sheet or 2 smaller baking sheets. You want the cereal in as even a layer as you can but since we will be stirring frequently it will cook evenly.
- Bake in a 250° F oven for 45-50 minutes, stirring every 15 minutes until toasted and golden.
- Allow the snack mix to cool on the baking sheet, then serve or store in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 200 kcal, ServingSize 1 serving
ONION PARMESAN MINI BAGELS
Regular size bagels are just too much for me, so I decided to look for a recipe for mini bagels. Onion Parmesan mini bagels, yum! I changed it up a little by substituting some whole wheat flour. Adapted from by the Editors of Publications International, Ltd.
Provided by Sharon123
Categories Yeast Breads
Time 1h
Yield 24 mini bagels
Number Of Ingredients 12
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.
Nutrition Facts : Calories 91.7, Fat 0.9, SaturatedFat 0.4, Cholesterol 1.8, Sodium 133.9, Carbohydrate 17.5, Fiber 0.9, Sugar 1.5, Protein 3.3
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