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Instructions. Combine the warm water, yeast and sugar and let stand for 5 minutes, or until foamy. Combine the salt, flour and onion powder, then add to the water and yeast mixture. Mix and adjust flour or water if needed to make a dough that is just slightly sticky. Knead the dough until it "pushes back", 5-10 minutes.
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Gonna be honest, I came to this page expecting a journey through the process of finding the perfect onion bagel RECIPE. Oh well, that particular search continues for me. I'm gonna have to second that recommendation for New Jersey bagels. There's an Amish market around here that produces what remains in my mind, years later, the PERFECT.
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Make the Bagel Dough. In a stand mixer combine the warm water, yeast, sugar, salt, and 5¼ cups of bread flour. Add the dough hook attachment and knead for 1-2 minutes until it just comes together. Turn the mixer off and use your index finger to feel the dough.
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After 15 minutes, make a hole in the center of each dough ball and place each bagel on a square piece of parchment. Cover your bagels again with a damp towel for 30 minutes. Preheat oven to 350 and begin boiling water + barley malt syrup. Boil bagels for 1 minute on each side, about 2 bagels at a time.
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Pour enough dried onion flakes on a separate plate to cover the surface, and set aside for after the bagels have boiled. 1 egg white lightly whisked, 2 ounce (¼ cup) dried onion flakes. Add 2 quarts of water to a Dutch Oven and bring to a boil. Reduce the heat and add in the brown sugar, stirring to dissolve.
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Let sit for 5-10 min until foamy. Combine all ingredients in bowl of stand mixer with dough hook. Mix on low until dough comes together and on medium for an additional 8-15 minutes until dough is firm, elastic and smooth. Grease bowl, cover and let dough rise for 60-90 min or until dough has doubled in size.
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Dried onion flakes are what we used to give it that perfect onion flavor. Egg wash is used to help the onion flakes stick to the top of the bagels. How to make onion bagels. Step 1. First, combine warm water and yeast, stir well, and set aside for 10 min.
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Combine sourdough starter, water, all-purpose flour, wheat gluten, dried onions, malt extract and salt to the bowl of a stand mixer, and mix and knead for ~5 minutes. Add to an oiled bowl, and place in a warm area or proofer. After one hour, fold the dough over on itself 3 times. Repeat the process 2 more times.
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Place each shaped bagel on the parchment. When done, spray the bagels with spray oil. Cover with plastic wrap and refrigerate overnight, or up to 2 days. On baking day, remove the pan from the refrigerator 60 to 90 minutes prior to baking. Place the dried onions in a small bowl, and add water until just covered.
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Once shaped, place them in a warm place to rise again. Before boiling, brush the top of the bagels with egg yolk mixed with a bit of water for a glossy finish. Boil them in water mixed with coarse salt and garlic powder. Leftover bagels can be seasoned with a sprinkle of bagel seasoning. Enjoy your homemade bagels!
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Step 1: Make the dough. First, bloom the yeast. In a small bowl, dissolve the sugar in lukewarm water. At the yeast and whisk until it dissolves. Set it aside for 5-10 minutes or until the mixture becomes foamy on top. In the meantime, in a large mixing bowl, measure the flour and stir in the salt and onion powder.
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To prepare dough by hand: Dissolve yeast in warm water. In small bowl, combine sour cream and 2 tablespoons sugar. In a large bowl, combine, cooked onion mixture, 1-1/2 teaspoons salt, herbs, garlic and flour. Add yeast mixture, sour cream mixture and enough water to form a soft dough. Turn onto a floured surface; knead until a smooth, firm.
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Dough. In a mixing bowl fitted with the dough hook, combine the yeast, water and approximately 1 teaspoon of the sugar. Gently stir to hydrate the yeast. Allow to sit until foamy, 3-5 minutes. Add the bread flour, rest of the sugar, 20 grams malt powder (or 10 grams malt barley syrup) and onion powder.
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Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes. Add in the dried, minced onion, garlic powder, dried thyme, and dried sage. Knead for 30 seconds to 1 minute longer, or until herbs are incorporated. Remove the dough from the bowl and oil it lightly with olive oil.
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Instructions. MIX DOUGH AND FIRST RISE: In a bowl or stand mixer, add flour, sourdough starter, water, honey, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes. Or mix by hand for a couple of minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4.
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6. Shape the Bagels . divide dough into 8 equal parts using a scale or just eyeball cut in the using the pie cut method. form into smooth balls then into bagel shapes. carefully stretching into a wider skinnier version of what you are hoping the end result will be.