Whole Wheat-Onion Bagels Recipe
Ingredients
| Dry yeast | 1 Tablespoon | |
| Warm water | 1 Cup (16 tbs) | |
| Instant minced onion | 3 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Whole wheat flour | 1 1⁄2 Cup (24 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| All purpose flour | 1 1⁄4 Cup (20 tbs) | |
| Vegetable cooking spray | 1 | |
| Water | 3 1⁄2 Quart | |
| Egg | 1 | |
| Water | 1 Tablespoon | |
| Caraway seeds | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1768 Calories from Fat 259
% Daily Value*
Total Fat 30 g45.5%
Saturated Fat 4.8 g23.9%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 1075.1 mg44.8%
Total Carbohydrates 320 g106.5%
Dietary Fiber 36.9 g147.4%
Sugars 1.7 g
Protein 58 g115.7%
Vitamin A 6.3% Vitamin C 5.3%
Calcium 23.7% Iron 114.8%
*Based on a 2000 Calorie diet
Directions
Add onion and oil, stirring well.
Stir in whole wheat flour and salt; gradually stir in all-purpose flour.
Turn dough our onto a lightly floured surface, knead 1 minute.
Cover and let rest 10 minutes.
Knead an addirional 7 to 10 minutes or until smooth and elastic.
Place dough in a large bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.
Punch dough down, and divide into 12 equal portions.
Shape each portion into a smooth ball; punch a hole in the center of each ball, using floured fingers.
Gently pull dough away from center, making a 11/2-inch hole.
Place shaped bagels on a baking sheet coated with cooking spray.
Bring 31/2 quarts water to a boil in a large Dutch oven.
Lower bagels, a few at a time, into gently boiling water; cook 3 minutes on each side.
Transfer bagels to a baking sheer coated with cooking spray, using a slotted spoon.
Combine egg and 1 tablespoon water, bear well, and gently brush over bagels.
Sprinkle with caraway seeds.
Bake at 450° for 20 minutes or until golden brown.
Cool on wire racks.
Chef
