Whole Wheat-Onion Bagels
|Dry yeast||1 Tablespoon|
|Warm water||1 Cup (16 tbs)|
|Instant minced onion||3 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Vegetable cooking spray||1|
|Water||3 1⁄2 Quart|
|Caraway seeds||1 Tablespoon|
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 our onto a lightly floured surface, knead 1 minute.
Cover and let rest 10 minutes.
Knead an addirional 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 (85Â°), free from drafts, 1 1/2 hours or until doubled in bulk.
Punch dough down, and divide into 12 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 11/2-inch hole.
Place shaped bagels on a baking sheet coated with cooking spray.
Bring 31/2 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 sheer coated with cooking spray, using a slotted spoon.
Combine egg and 1 tablespoon water, bear well, and gently brush over bagels.
Sprinkle with caraway seeds.
Bake at 450Â° for 20 minutes or until golden brown.
Cool on wire racks.