Bread Machine Onion Bagels

Combine the onions and warm water and let soak for 10 minutes. Drain well and press out any excess liquid. Discard the liquid (or use as part of the liquid for the dough).

Add all but one tablespoon of the onions along with the warm water, bread flour, brown sugar, salt, onion powder and yeast to the bread machine in the order recommended by your machine manufacturer. Select the dough cycle or remove the dough after the first knead.

Place the dough on a floured surface and divide into balls a little smaller than a tennis ball. Gently press your thumb through the center of each and stretch gently into a bagel shape.

Place the bagels on a lightly floured baking sheet and let rise in a warm, draft free place for about 20 minutes.

Preheat the oven to 400 degrees F. Sprinkle a baking sheet with cornmeal and set aside. Beat the egg yolk and water together and set aside.

Meanwhile, bring the water and sugar to a strong boil. Add 2-3 bagels to the water at a time and let boil on each side for 30-45 seconds. Remove with a slotted spoon and let cool on a wire rack. Brush them with egg wash and sprinkle with poppy seeds or sesame seeds as desired.

Place the bagels on the prepared baking sheet. Bake at 400 degrees F for 15 minutes. Remove from the oven and place the bagels on a wire rack to cool completely.

Store the bagels in an airtight container at room temperature for up to 1 week (they also freeze well).