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Whole Wheat Onion Bagels
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- #48780
What sets these whole wheat onion bagels apart? They are made with whole wheat flour, which gives them a nuttier flavor and slightly denser texture, and they have a hint of onion for extra flavor.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
2 comments
ingredients
1 package dry yeast
1 cup warm water (105 to 115 degrees F)
3 tablespoons instant minced onion
1 tablespoon vegetable oil
1 1/2 cup whole wheat flour
1/2 teaspoon salt
1 1/4 cup all-purpose flour
non-stick cooking spray
3 1/2 quarts water
1 egg
1 tablespoon water
1 tablespoon caraway seeds
directions
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add onion and oil, stirring well. Stir in whole wheat flour and salt; gradually stir in all-purpose flour. Turn dough out onto a lightly floured surface; knead 1 minute. Cover and let rest 10 minutes.
Knead an additional 7 to 10 minutes or until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 1/2 hours or until doubled in bulk.
Punch dough down, and divide into equal portions. Shape each portion into a smooth ball; punch a hole in the center of each ball, using floured fingers. Gently pull dough away from center, making a 1 1/2 inch hole. Place shaped bagels on a baking sheet coated with cooking spray.
Bring 3 1/2 quarts water to a boil in a large Dutch oven. Lower bagels, a few at a time, into gently boiling water; cook 3 minutes on each side.
Transfer bagels to a baking sheet coated with cooking spray, using a slotted spoon. Combine egg and 1 tablespoon water, beat well, and gently brush over bagels. Sprinkle with caraway seeds.
Bake at 450 degrees F for 20 minutes or until golden brown. Cool on wire racks.
added by
withsprinkles
nutrition data
122 calories, 2 grams fat, 22 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
August 31, 2013
Not sure why the negative reviews because this recipe turned out just fine for us. I've made bagels before and this recipe was no different as far as that goes. I thought the flavor was good with the onion and the texture was like other whole-wheat bagels I've had.
March 2, 2009
After reading all the reviews before I was hesitant to make these bagels but am SO glad I did! I only made eight instead of 12 and they came out looking just like bagels and tasting FANTASTIC! The texture was perfect and had just the right amount of onion. My husband loves them and I will be making them on a regular basis!
This recipe is awful. They don't even look like bagels, they look like donuts! Someone should re-evaluate this recipe.
: Sorry, but I'm still laughing at this one. Not sure what kind of bagels you've been eating, but bagels DO look like donuts. And you give no indication as to why it was "awful", other than you didn't recognize them as looking like bagels.
This recipe started out well enough. The dough rose as expected and the kitchen was smelling great from the onions. Then came time to separate the dough... Normally I will alter a recipe if I fell that it needs to be altered. For example, I really felt that the size of the dough really could only make 6 decent bagels. However, the recipe called for 12 and I was determined to stick to that. These bagels were WAY too small, the "2 1/2 inch" hole in the middle was WAY to big. These bagels came out looking like anorexic doughnuts. The taste was - Ok... but really with a bagel the appearance is almost as important as the taste. If they look horrible no one will want to try them. So, dear recipe writer and readers, I unfortunately have to give this one a thumbs down and look elsewhere for a bagel recipe.
The recipe says to make a 1 1/2 inch hole in the center - NOT a 2 1/2 inch hole.