Sweet Vidalia Onion Bagels
Rule #1 - when you decide to take your contacts out to wear glasses, before grating onions....don't.
What in the world was I thinking?
Yeah it still gets your eyes all teary when you wear contacts but they are somewhat of a guard - at least for me.
But it was so worth it.
This recipe makes for 6 large bagels.
When I mean big I mean huge!
I was amazed at how much puffier they got after boiling.
Kind of looks like coconut.....hmmmmm not a bad idea?
Well anyways - it's onion of course.
This bagel is the onion of all onion bagels.
I'm a sucker for onions in general but Vidalia is one of my top favorites.
Shallots are my favorite if you were a little curious.
Why didn't I use those? I think Vidalia is a much sweeter, less pungent onion so it worked beautifully.
A secret of mine - which I just recently discovered.
If you're making bread and you're in some serious heat - not like 100 degrees, but more so 80's & 90s, place your dough outside to rise.
It cuts for a quicker time and something magical happens out there.
Not sure what but it works.
1 packet (2 1/4 tsp) instant dry yeast
1 Tbs sugar
1 1/3 c very warm water
2 vidalia onions grated
2 garlic cloves pressed or finely minced
pinch of salt
3 1/2 - 4 c all purpose flour
dried minced onion
In a stand mixer, combine the yeast, sugar and warm water. Let stand for 10 minutes.
When ready add in the garlic and grated onion, salt and mix until combined with dough hook attachment.
Add in flour 1/2 c at a time until almost fully mixed and continue adding until dough comes off from the side of the bowl and doesn't stick to your fingers.
Let rise for at least 30 minutes.
When ready form 6 balls, poking a hole in the center and stretching to form a bagel shape.
Let rise another 5 minutes. Preheat oven to 400 degrees
Meanwhile bring a large pot of water to a boil.
Drop bagels in and boil for 1 minute on each side.
Take out and place on a parchment lined baking sheet.
Bake for 20 minutes until golden brown along the edges.