Sesame-Onion Bagels Recipe

 

AuthorSteve Nubie
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We have lots to say about bagels on our site and this version is a winner. Bagels aren’t easy to make but your bread machine can make it easier. The thing that many people don’t know is that bagel dough needs to be boiled in water before baking. That’s not hard to do, but it takes time.

One of the things that make this recipe easier is the use of dried onions. You can add them to the dough if you like, but we’re just going to use them as a topping for in this recipe. The dough setting on your bread machine starts the process and then you have to get the dough onto a lightly floured surface and get to work.

INGREDIENTS:
 1 cup of water (80°F./27°C.)
 1 1/2 tablespoons honey or malt syrup
 1 1/2 teaspoons salt
 3 cups bread flour
 2 teaspoons active dry yeast
For glaze whisk together
 1 egg yolk
 1 tablespoon water
Topping:
 1/2 cup of dehydrated, chopped onions
 2 tablespoons of sesame seeds
DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated and select the dough cycle. When the dough cycle is complete transfer the dough to a lightly floured surface and divide the dough into 8 equal pieces.

2

Roll each piece of dough into a sausage shape and then form into a ring. Press the joined ends together and roll lightly to remove the seam a bit. Repeat with the remaining pieces of dough until you have 8 circles.

3

Let the bagel rest for 15 to 30 minutes. Line a baking sheet with parchment paper or lightly oil it. Bring 4 quarts of water to a boil and preheat the oven to 400°F./205°C.

4

Boil the bagels, three at a time until they rise to the surface of the water pot. Turn them with a slotted spoon. You should boil them for about 1 minute a side.

5

Remove them carefully to the baking sheet and glaze them with the egg yolk and water mixture. Sprinkle the sesame seeds and dehydrated onions over the top.

6

Bake for 25 to 30 minutes or until browned. You’re baking at a lower temperature than usual so you don’t burn the onions. Keep an eye on the bagels while they’re baking and cover with foil if the onions are starting to blacken or burn.

Ingredients

INGREDIENTS:
 1 cup of water (80°F./27°C.)
 1 1/2 tablespoons honey or malt syrup
 1 1/2 teaspoons salt
 3 cups bread flour
 2 teaspoons active dry yeast
For glaze whisk together
 1 egg yolk
 1 tablespoon water
Topping:
 1/2 cup of dehydrated, chopped onions
 2 tablespoons of sesame seeds

Directions

DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated and select the dough cycle. When the dough cycle is complete transfer the dough to a lightly floured surface and divide the dough into 8 equal pieces.

2

Roll each piece of dough into a sausage shape and then form into a ring. Press the joined ends together and roll lightly to remove the seam a bit. Repeat with the remaining pieces of dough until you have 8 circles.

3

Let the bagel rest for 15 to 30 minutes. Line a baking sheet with parchment paper or lightly oil it. Bring 4 quarts of water to a boil and preheat the oven to 400°F./205°C.

4

Boil the bagels, three at a time until they rise to the surface of the water pot. Turn them with a slotted spoon. You should boil them for about 1 minute a side.

5

Remove them carefully to the baking sheet and glaze them with the egg yolk and water mixture. Sprinkle the sesame seeds and dehydrated onions over the top.

6

Bake for 25 to 30 minutes or until browned. You’re baking at a lower temperature than usual so you don’t burn the onions. Keep an eye on the bagels while they’re baking and cover with foil if the onions are starting to blacken or burn.

Sesame-Onion Bagels Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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