Onion Bagels Recipes

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.

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.

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.

Steps:

• Preheat oven to 325°F. Combine first 3 ingredients in heavy small saucepan over medium heat. Stir until butter melts. Remove from heat. Slice bagel into 1/4-inch-thick rounds. Place on cookie sheet. Brush with mixture. Bake until crisp and brown, about 30 minutes. Cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

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.