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Whole Wheat-Onion Bagels

Diet.Chef's picture
Whole Wheat-Onion Bagels is an easy to prepare side dish recipe. Enjoy this bagel dish and share to us how you feel about this Whole Wheat-Onion Bagels.
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Vegetable cooking spray 1
  Water 3 1⁄2 Quart
  Egg 1
  Water 1 Tablespoon
  Caraway seeds 1 Tablespoon
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 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 (85°), 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 450° for 20 minutes or until golden brown.
Cool on wire racks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Healthy

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