Are you tired of store-bought bagels that lack flavor and freshness? Get ready to transform your kitchen into a professional bakery with these incredible Bread Machine Onion Bagels that will have your family and friends begging for more! These aren't just any bagels - they're a perfect blend of soft, chewy texture and rich, savory onion flavor that will elevate your breakfast or snack game to a whole new level.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 bagels
Ingredients
- 1 1/4 cups warm water
- 2 tbsp sugar
- 1 tsp salt
- 3 cups bread flour
- 1/2 cup finely chopped onion
- 2 tsp active dry yeast
- 1 tbsp baking soda (for boiling)
Instructions
- Prepare the ingredients by measuring them precisely. Ensure the water is warm (around 110°F) to activate the yeast effectively.
- Add warm water, sugar, salt, bread flour, finely chopped onion, and active dry yeast to the bread machine pan in the order recommended by your bread machine manufacturer.
- Select the dough cycle on your bread machine and start the program. Allow the machine to mix, knead, and complete the first rise (typically 90 minutes).
- Once the dough cycle is complete, remove the dough from the bread machine and place it on a lightly floured surface.
- Punch down the dough and divide it into 8 equal portions. Shape each portion into a smooth ball.
- Using your thumb, create a hole in the center of each ball and gently stretch to form a bagel shape, ensuring the hole is about 1-2 inches wide.
- Place shaped bagels on a parchment-lined baking sheet, cover with a clean kitchen towel, and let rise in a warm place for 15-20 minutes.
- Preheat the oven to 425°F (218°C). Prepare a large pot of water and add 1 tablespoon of baking soda for boiling.
- Bring the water to a gentle boil. Carefully drop bagels into the water, boiling each side for about 1 minute. Use a slotted spoon to remove and drain.
- Return boiled bagels to the parchment-lined baking sheet. If desired, sprinkle with additional chopped onions on top.
- Bake in the preheated oven for 20-25 minutes or until golden brown and sound hollow when tapped.
- Remove from oven and transfer bagels to a wire rack to cool completely. Allow to rest for at least 15 minutes before slicing.
Tips
- Water Temperature is Key: Use a thermometer to ensure your water is exactly 110°F. This precise temperature activates the yeast perfectly without killing it.
- Fresh Yeast Matters: Always check the expiration date on your active dry yeast. Fresh yeast ensures optimal rising and texture.
- Chopping Onions: For the most even flavor distribution, finely and uniformly chop the onions. Consider using a food processor for consistent pieces.
- Boiling Technique: Don't overcrowd the pot when boiling bagels. Boil 2-3 at a time to maintain water temperature and prevent sticking.
- Baking Perfection: Rotate the baking sheet halfway through cooking to ensure even browning. The bagels should sound hollow when tapped, indicating they're fully baked.
- Cooling is Crucial: Let bagels cool completely before slicing to maintain their structure and prevent gumminess.
- Storage Tip: These bagels freeze beautifully! Slice, wrap individually, and freeze for up to 3 months for fresh bagels anytime.
Nutrition Facts
Calories: 197kcal
Carbohydrates: 38g
Protein: 5g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
