Onion Bagel

For the dough –

300g (8.8oz) strong white bread flour

4g (0.14oz) instant dry yeast 

6g (0.2oz) salt

10g (0.35oz) oil

20g (0.7oz) honey

175g (6.2oz) warm water*

1/2 dry onion flakes

For boiling –

1kg (2.2lb) of water

30g (1oz) honey

To top –

1 egg, beaten

Seeds of your choice. I used sesame and poppy seeds.

1. In  a bowl, combine the water, yeast,  oil, and honey to  hydrate the yeast

2. Combine, flour, salt, dry onion flakes in a food processor

3. With the food processor running, drizzle liquid mixture. When all liquid is added, continue to spin for another 30 seconds. The dough will be quite dry. 

4. Transfer dough to a cutting board or work surface and knead it by hand for about 2-3 minutes as shown in the video

5. Transfer dough to a bowl, cover with plastic wrap or a lid, and allow to ferment for 25 minutes( BL) but maybe 1 hour. 

6. Divide dough into 125 gram each( 3?)

7. shape each epiece into a long rope while de-gassing slighly. 

8. Wrap the length of dough around your palm so that the tapered ends overlap each other by about 3”. Squeeze the part of the dough that’s overlapping firmly to press the ends together. Then, with the bagel still wrapped around your palm and fingers, roll the bagel back and forth on the overlapping seam to round it and further seal the dough. 

9.Place each shaped bagel on a parchment lined sheet tray and cover with another sheet tray or a clear sheet tray lid to proof for 15-20 minutes 

This is a good time to bring a very large pot of water to a boil and Preheat your oven to 475F/245C. 

10.  Before boiling your bagels, whisk the molasses into the water. Drop 3 bagels into the water and boil for no more than 30 seconds on each side. Use a spider strainer or long slotted spoon to remove bagels from the water and place on a wire rack to drain. Load in the second batch of bagels and repeat. 

11. Apply egg wash. add any topping of choice in a bowl and press one side of bagels into toppings to coat well. After coating all bagels with toppings, place topping side up on a parchment lined sheet tray. 

15. Bake at 400 F and bake for 15-18 minutes. When done they should be golden brown and toasty.