Stuffed Onion Bagels

🧂 Ingredients

• 1 medium onion

  (peeled and diced)
• ⅛ teaspoon salt
• A pinch of fresh black pepper
• 13 grams olive oil

  (1 Tablespoon)
• 3 grams active dry yeast
• 235 grams water
• 25 grams sugar

  (divided)
• 455 grams bread flour
• 20 grams non-diastatic malt powder, plus approximately 2 Tablespoons for water bath

  (or 10 grams malt barley syrup plus 1 Tablespoon for water bath)
• 10 grams salt
• ½ teaspoon onion powder
• 1 Tablespoon minced

  (dehydrated onion)
• Approximately 2 Tablespoons water

Instructions

• 1 Onion Filling. Toss all ingredients in a medium frying pan. On a medium-low
  heat, cook onion mixture until onions are translucent and just begin to
  caramelize on the sides, 5-7 minutes. Set aside and allow to cool to room
  temperature before making the dough.
• 2 Dough. In a mixing bowl fitted with the dough hook, combine the yeast, water and
  approximately 1 teaspoon of the sugar. Gently stir to hydrate the yeast. Allow
  to sit until foamy, 3-5 minutes. Add the bread flour, rest of the sugar, 20
  grams malt powder (or 10 grams malt barley syrup) and onion powder. (If using
  instant yeast, combine all ingredients except the salt and continue from here.)
  Knead on a medium-low speed for about 7 minutes. Then, with the mixer on a low
  speed, slowly add the salt. Once combined, increase the mixer to medium-low, and
  continue kneading an additional 3-5 minutes. The salt should be fully absorbed
  (you should not feel the salt when you touch the dough) and the dough should be
  very smooth.
• 3 To make sure the gluten is fully developed, do a windowpane test. Take a small
  piece (approximately 1 teaspoon) of dough and stretch it between your fingers.
  It should form a “window pane”, meaning it should get thin enough that it is
  translucent without it ripping. If it is not at that point yet, continue
  kneading in the machine at 1 minute intervals or knead by hand until it passes
  the test.
• 4 Divide the dough into six equal portions, each approximately 122 grams (If you
  want your bagels to each be equal, weigh the full entire dough and divide the
  weight by 6 for the total number of bagels. Shape each one into a ball, covering
  each with plastic wrap. Taking one dough ball at a time, flatten the ball with
  your fingers into an oval/rectangle, approximately four inches by six inches, so
  that the long part of the oval/rectangle is horizontal in front of you. Place
  two teaspoons of the onions across the top third of the dough, from left to
  right. Fold over the top third onto itself, pressing down so that none of the
  onions are exposed. Make another fold over the remaining portion of the dough.
  Pinch the ends of the log together so the onions cannot come out. With both your
  hands, roll the dough into a rope, approximately 8-9 inches long. In between
  rolling, it is a good idea to squeeze the log to release any air bubbles within
  it. Cover with plastic wrap. Repeat with remaining dough balls. Allow the six
  ropes to rest for 15 minutes.
• 5 Attach the ends of each rope to form bagels. Place each bagel on a baking sheet
  lined with parchment paper. Place the tray, tightly covered in plastic wrap, in
  the refrigerator overnight.
• 6 In the morning, remove the tray from the refrigerator and allow them to come to
  room temperature, approximately 45-60 minutes.
• 7 Approximately 30 minutes before you plan to boil the bagels, preheat the oven to
  425° F. Line a baking sheet with parchment paper and set aside.
• 8 Place the dehydrated onion into a small bowl and pour enough water over it to
  cover it. Allow the dehydrated onion to sit in the water for at least 30
  minutes. Strain the water from the minced onion. (If you do not have a fine mesh
  sieve, empty the wet, minced onion into a coffee filter or onto a paper towel.
  No need to squeeze or pat out the water. You want the minced onion to be wet,
  but you do not want the excess water it was soaking in.)
• 9 Using a pot large enough to comfortably hold 2 or 3 bagels at a time, bring a
  pot of water with 2 Tablespoons of non-diastatic malt powder (or 1 Tablespoon
  malt barley syrup) to a boil. (I use a 4½ quart pot and fill it up approximately
  half way with water.) Place 2 or 3 bagels at a time into the boiling water for
  30 seconds. (If the bagels are sticking to the parchment paper, do not force
  them off. Cut the parchment into squares and place the bagels, parchment side
  up, in the boiling water. Using tongs, immerse the bagels for a few seconds in
  the boiling water and remove the parchment paper with the tongs.) Flip each
  bagel and boil for an additional 30 seconds. Using a strainer or a slotted
  spoon, remove each bagel from the water and place on the prepared baking tray.
  Cover each bagel with the re-hydrated onion. Repeat with the rest of the bagels.
• 10 Bake the bagels for 16-20 minutes, until the tops are browned.

Nutrition Info