Onion Bagels

Instructions

1. 1

   Mix warm water, yeast, and honey in a large bowl. Let sit for 5 minutes until foamy, then add flour and salt. Knead for 10 minutes until smooth and elastic.

   Tip: The dough should be slightly stiff and hold its shape well for bagel texture.

2. 2

   Heat olive oil in a pan and sauté sliced onions over medium heat for 15-20 minutes, stirring occasionally until deeply golden and caramelized. Add minced garlic in the last 2 minutes, then season with black pepper. Set aside to cool.

   Tip: Patience is key here—low and slow caramelization develops the best flavour.

3. 3

   Divide dough into 8 equal pieces. Roll each piece into a ball, poke a hole in the centre with your thumb, and stretch gently to form a bagel shape with a 3-4 cm hole. Place on a parchment-lined tray, cover, and let rise for 30 minutes.

   Tip: The bagels should puff slightly but not double in size for authentic texture.

4. 4

   Preheat oven to 200°C. Fill the centre of each bagel with a teaspoon of cooled caramelized onions, gently pressing them in.

   Tip: Don't overfill or the onions may leak during boiling.

5. 5

   Bring water to a boil in a large pot. Gently place bagels in the boiling water, 2-3 at a time, and boil for 1-2 minutes per side until they float and puff slightly. Remove with a slotted spoon and return to the tray.

   Tip: This boiling step creates the chewy crust that defines a true bagel.

6. 6

   Brush the top of each bagel with beaten egg white and sprinkle sesame seeds if desired. Bake for 20-25 minutes until golden brown.

   Tip: Rotate the tray halfway through baking for even browning.

7. 7

   Cool on a wire rack for at least 10 minutes before serving. Slice horizontally and toast before eating.

   Tip: Bagels are best enjoyed fresh but will keep for 2 days in an airtight container.