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Old 08-12-2012, 12:49 PM   #41
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Originally Posted by Andy M. View Post
In response to a couple of requests, here is my recipe for onion bagels. Many onion bagels have dried onion flakes on top of the bagels but they tend to burn upon toasting so I put the onion flavor into the bagels.


I like these toasted with cream cheese and lox.


Onion Bagels


700 Gr Warm Tap Water (2⅝ C)






2 Pkg Active Dry Yeast


2 Tb Sugar


1100 Gr Bread Flour


1 Tb Kosher Salt


⅜ C Toasted Onion Flakes


2 tsp Onion Powder


½ Tb Oil


1 Tb Sugar




Combine the water, yeast, and the sugar in the bowl of a stand mixer fitted with a dough hook (coat the top part of the hook with oil). Stir and let stand until foamy, about 10 minutes depending on room temperature.

Separately combine the flour, salt, onion flakes and onion powder. Turn the mixer on to the lowest speed and gradually add the dry ingredients to the mixer bowl. Mix until the dough comes together. Continue mixing for 7 minutes at speed setting 4 until a stiff dough is formed.

Remove the dough from the bowl and oil the bowl. Place the dough back in the bowl, turning the dough to coat it completely with oil. Place plastic wrap directly onto the dough surface and let it rise in a warm spot until doubled in size.

Preheat the oven to 400º F.


Bring 4 quarts of water and 1 tablespoon of sugar to boiling in the widest pan available (5½-qt. sauté pan). Line three baking sheets with parchment paper.


Remove the dough from the bowl and knead briefly by hand to deflate it. Using a scale and a calculator, remove 1/18th of the dough from the bowl and form it into a smooth ball then poke your finger through the center of a ball and twirl it around your finger to enlarge it to a 3½-4 inch diameter. Repeat for all the dough. Place the shaped bagels on a floured surface and cover with a towel.


Place bagels top down into the boiling water and boil for 1 minute, flipping them over after 30 seconds. Remove the boiled bagels to the baking sheet. Repeat until three pans are filled with six bagels each.

Place the three pans into the oven and bake for 35 minutes or until medium golden brown. Move the pans around from shelf to shelf and turn them front to back during the baking time to ensure even baking.

Cool completely before wrapping for storage.
Thank you for posting the recipie andy. I will need to figure out what grams are to pounds to make them.
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Old 08-12-2012, 12:56 PM   #42
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This recipe makes 18 bagels. You can halve it if you like.

the 700 grams of water is 2 5/8 cups. The flour is 2.4 pounds (just under 2 Lb 7 Oz).
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Old 08-12-2012, 02:11 PM   #43
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Thanks SB for bringing up Andy's recipe. What are Toasted Onion Flakes? Is this the same as Dehydrated onions that you dry toast rather than hydrate?

I think using real onyuns chopped and carmelized sounds good too.
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Old 08-12-2012, 02:19 PM   #44
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Thanks SB for bringing up Andy's recipe. What are Toasted Onion Flakes? Is this the same as Dehydrated onions that you dry toast rather than hydrate?

I think using real onyuns chopped and carmelized sounds good too.
Penzeys offers two types of onion flakes. Regular and toasted. I use the toasted as it has a flavor I like better for the bagels. I also use their onion powder. You can toast regular onion flakes to a golden brown for the same result.

I haven't tried adding caramelized chopped onions. I guess I should.
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Old 08-12-2012, 02:24 PM   #45
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We always partially re-hydrated the onion flakes before toasting, they were slightly softer and had a good sweet taste to the toasted part. Stuck better to the bagel, too.
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Old 08-12-2012, 02:29 PM   #46
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We always partially re-hydrated the onion flakes before toasting, they were slightly softer and had a good sweet taste to the toasted part. Stuck better to the bagel, too.

I don't put the onion flakes on top of the bagel. I mix them into the dough. They rehydrate while the dough is rising and they don't burn during baking or toasting.
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Old 08-12-2012, 02:31 PM   #47
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I don't put the onion flakes on top of the bagel. I mix them into the dough. They rehydrate while the dough is rising and they don't burn during baking or toasting.
D'oh...I was thinking of toppings. Time for lunch or a brain transplant.
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Old 08-18-2012, 09:00 PM   #48
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Great sounding recipe, cheers
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Old 08-22-2012, 08:28 AM   #49
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D'oh...I was thinking of toppings. Time for lunch or a brain transplant.
No worries, I'm thinking of toppings as well. I've tried mixing the flakes into the dough - they disappear.
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Old 08-29-2012, 07:45 PM   #50
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Amazon has a little Kindle freebie bagel recipe book RIGHT NOW:

BAKE THE BEST BAGELS: J Tozer: Amazon.com: Kindle Store
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