"How-to" video recipe guide for making fast onion bagels. No more waiting 12-24 hours with this easy to follow recipe to churn out a stack of fresh bagels in 2 hours or less!
|Plain flour||500 Gram|
|Water||325 Milliliter (Warm To The Touch)|
|Caster sugar||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Dried yeast||2 Teaspoon|
1. Start off by placing the yeast and sugar into a small bowl and pour in a few tablespoons of the warm water. Mix or whisk well and set aside for about 10 minutes, in order to activate the yeast. After this time, the yeast should be puffing up and bubbling nicely on top.
2. Preheat the oven to 220 degrees.
3. While the yeast is "activating", place the flour and salt into a large mixing bowl.
4. Peel and grate the onion on the largest grating size - the one where the holes are about 3-5mm .
5. Take the grated onion in your hands and squeeze it to get rid of as much excess liquid as possible, before place the onion into the bowl with the flour. Mix well, and form a well in the centre.
6. Pour in the activated yeast mixture and the remainder of the water and mix to form a moist dough.
7. Turn out onto a floured surface, dust the dough with flour and knead for 5 - 10 minutes, adding extra flour as needed (or should I say "kneaded" :) ), until you have a manageable dough.
8. Clean the large mixing bowl and place the olive oil into the bottom. Place the ball of dough into the bowl, and turn to coat with the oil. Cover with a clean cloth and leave in a warm place for ~1 hour, until doubled in size.
9. Uncover the dough, punch down and turn out. Roll into a sausage shape and cut into 8 - 12 equal pieces. Form each one into as perfect a sphere as you can before setting down to rest on a surface. Leave for 10 minutes while you place a large pan of water to boil on the stove.
10. While the water is coming to the boil, carefully poke a whole through the centre of each dough ball using your finger and form into as best a bagel shape as possible. Pull out the hole slightly so it is ~1 to 2cm in diameter. Set onto a non-stick baking sheet and when the water is boiling, transfer a dough piece onto a large flat spoon and carefully lower into the boiling water.
11. After 30 seconds, turn the bagel over in the water, and then cover the pan and boil for about 2 minutes. I cooked two bagels at a time - feel free to do them one by one, or more, though not too many, else you will lower the water temperature too much!
12. Take the bagels out of the water and place once more onto the baking sheet. I found it good to wait a few minutes and then gently turn them over on the sheet, dabbing at the bottom of the bagel, and the tray itself, with some kitchen paper, to ensure there wasn't too much water there.
13. Place into the preheated oven and bake for ~20 minutes, or until starting to turn golden brown, before removing and allowing to cool.
14. Serve the bagels in a serving plate.
Calories 360Calories from Fat 33
% Daily Value*
Total Fat 4 g6.2%
Saturated Fat %
Trans Fat 0 g
Sodium 325 mg13.54%
Total Carbohydrates 74 g24.7%
Dietary Fiber 3 g12%
Sugars 4 g
Protein 6 g12%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 2160Calories from Fat 198
% Daily Value*
Total Fat 24 g37.2%
Saturated Fat 0 0%
Trans Fat 0 g
Sodium 1950 mg81.24%
Total Carbohydrates 444 g148.2%
Dietary Fiber 18 g72%
Sugars 24 g
Protein 36 g72%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet