Savory Caramelized Onion Bagels
Homemade Chewy Bagels with Caramelized Onions
Elevate your bagel experience by incorporating sweet, caramelized onions into your dough! This recipe yields wonderfully chewy, soft bagels with a subtle, delightful onion aroma and sweetness that makes them truly special. Perfect for breakfast or a satisfying snack.
Bagel Dough Ingredients- 500g Bread flour
- 280g Lukewarm water
- 30g Sugar
- 4g Instant dry yeast
- 9g Salt
Cooking Instructions
Step 1
In a small bowl, dissolve the instant dry yeast (4g) in the lukewarm water (280g). Stir gently and let it sit for a few minutes until it becomes foamy, indicating the yeast is active.
Step 2
In a large mixing bowl, combine the bread flour (500g), sugar (30g), and salt (9g). Whisk them together briefly.
Step 3
Pour the activated yeast mixture into the dry ingredients. Stir with a spatula or your hands until a shaggy dough forms and no dry flour remains. Transfer the dough to a clean work surface and knead by hand for about 3 minutes. Use a push-and-fold motion, pressing down with the heel of your hand and folding the dough over itself, until it becomes smoother and more cohesive.
Step 4
Shape the dough into a ball, place it back into the mixing bowl, cover with plastic wrap or a damp kitchen towel, and let it rise in a warm place for about 40 minutes. The dough should increase in size by about 50-100%.
Step 5
While the dough is rising, prepare the onion filling. Peel and finely dice one medium onion. The smaller the dice, the better the texture in the bagel.
Step 6
Heat a tablespoon of olive oil or butter in a non-stick skillet over medium-low heat. Add the diced onions and sauté them slowly until they become translucent and turn a deep, sweet caramel color, about 10-15 minutes. Season lightly with salt and pepper. Once caramelized, remove from the pan and let it cool completely.
Step 7
Once the dough has finished its first rise, gently punch it down on a lightly floured surface to release the large air bubbles. Be careful not to over-knead at this stage.
Step 8
Spread the cooled caramelized onions evenly over the deflated dough.
Step 9
Gently knead the dough again for about 3 minutes, incorporating the onions thoroughly. Ensure the onions are distributed evenly throughout the dough for consistent flavor.
Step 10
Reshape the dough into a ball, place it back in the bowl, cover, and let it proof for a second time for about 30 minutes. This second rise develops more flavor and texture.
Step 11
Divide the proofed dough into portions of approximately 100g each. Shape each portion into a smooth ball.
Step 12
Cover the dough balls with plastic wrap or a damp cloth and let them rest for about 10 minutes. This ‘bench rest’ relaxes the gluten, making them easier to shape.
Step 13
Take one dough ball and flatten it slightly with your palm. Roll it out into a rectangle. Fold the top third down towards the center, then fold the bottom third up over the first fold. Finally, fold the entire strip in half. Pinch the seams firmly to seal.
Step 14
Gently roll the folded dough strip into a log shape, about 8-10 inches long. Overlap the ends and pinch them together very securely to form the classic bagel ring. Ensure the seal is tight to prevent the bagel from opening during boiling or baking.
Step 15
Bring a large pot of water to a rolling boil. Carefully drop the shaped bagels into the boiling water, a few at a time. Boil for about 30 seconds per side, for a total of 1 minute. This boiling step is crucial for achieving the signature chewy texture.
Step 16
Preheat your oven to 190°C (375°F). Remove the boiled bagels from the water, letting any excess drip off, and place them on a baking sheet lined with parchment paper. Bake for approximately 15 minutes, or until golden brown and slightly firm to the touch.
Step 17
Your delicious, chewy homemade onion bagels are ready! Enjoy their comforting aroma and unique sweet-onion flavor.
