When I was in college, I was required to take a Children’s Literature course as part of my program. One of the requirements was to read and report out on a ridiculous number of children’s books from a wide variety of genres, and keep a portfolio of this work. One of the books I read was entitled Jalapeno Bagels. Part of the reason I selected this book was because it included a recipe.
The bagels I made today are loosely based on the recipe I found in that children’s book, though I have given it my own twist. Instead of jalapeno bagels, I decided to make onion bagels. I used more yeast, and more sugar than the original recipe calls for.
Onion Bagels
(makes 12)
1 3/4 c. warm water
1 packet dry yeast
2 tsp. salt
2 tbsp. sugar
5-6 cups unbleached flour
1/4 c. finely minced onions
Mix water, salt and sugar in a large bowl. Add yeast and stir. Stir in minced onions. Add the flour one cup at a time until a stiff dough forms. Knead for about 10 minutes, then let the dough rest for about 10 minutes.
Roll the dough into a ball shape it into a loaf on a large cutting board. Cut the loaf in half, then in half again so that there are four somewhat even pieces. Then cut each fourth into thirds. This will ensure that the dozen bagels are somewhat similar in size.
Roll each of the 12 pieces of dough into a long cigar-like shape, then connect the ends, overlapping and carefully pinching the seams together. Place 6 of the bagels on each of two cookie sheets on wax paper (or other lightly greased surface). Cover with a damp cloth and let rise in a warm place for 1-2 hours. (I usually heat the oven to 200, turn it off, and put bread in there to rise this time of year since it’s hard to find a warm enough place otherwise!)
If the bagels were rising in the warm oven, remove them. Preheat the oven to 400 degrees. Meanwhile, heat a large pot of water to a boil, and place one or two bagels at a time into the boiling water. Boil about 1-2 minutes and remove with a slotted spoon, placing on a cookie sheet lined with parchment paper. Often the bagels will sink initially, and then float when ready to be removed from the boiling water. This is the first time I’ve made bagels and had them not sink, so I just timed it for about a minute or so each…
Bake at 400 degrees for about 15 minutes. Finished bagels should be golden in color.
The hot pepper jam is great on bagels, and fairly easy to make. I use a recipe I found online though I modify the recipe to include 2 habaneros and 4-6 jalapenos. This creates a little heat without being overwhelming.
