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Jewish Recipes --> Recipes --> Bagels

Onion Bagels

Recipe Ingredients:
  • 2 cups warm water
  • 2 packages active dry yeast
  • 3 tablespoons sugar
  • 1/2 cup instant toasted onion
  • 3 teaspoons salt
  • 5 3/4 cups flour
  • 3 quarts water
  • 1 tablespoon sugar
  • Cornmeal to sprinkle baking sheet
  • 1 egg yolk
  • 1 tablespoon water

 

Yield: 12 Servings

Combine warm water, yeast, 3 tablespoons sugar and instant toasted onion. Let stand 5 minutes, stir in salt.

Gradually mix in 4 cups of flour, beat at medium speed for 5 minutes.

With spoon add 1 1/4 cups more flour to make a stiff dough. Turn out on a floured board and knead until smooth and elastic, (about 15 minutes), adding more flour as needed.

Dough will be firmer than for most yeast breads. Place in a greased bowl, cover, let rise until almost doubled (about 40 minutes). Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ball.

Holding ball with both hands, poke your thumbs through the center. With one thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3 1/2 inches across. Place shaped bagels on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.

Heat oven to 400 degrees

Bring the 3 quarts of water and 1 tablespoon sugar to boiling in large kettle. Adjust heat to keep it boiling gently. Lightly grease baking sheet and sprinkle with cornmeal.

Gently lift one bagel at a time and drop into water, boil about 4 at a time, turning often, for 5 minutes. Lift out with slotted spatula, drain briefly on a towel and place on baking sheet.

Brush with glaze made with 1 egg yolk and 1 tablespoon water. Bake 35 - 40 minutes, or until well browned and crusty. Cool on rack.

 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods