Almond and toasted onion bagels
Make your own authentic boiled and baked bagels with incredible new flavors.
As a foodie and serious home baker, I've made various artisanal breads, specialty cakes, baked and fried donuts, pies – you name it, I've done it. But bagels? Authentic boiled and baked bundles of satisfying deliciousness? I left that to the bagel bakeries who just do such a great job.
Until one day when I was watching that British Baking show, and I thought, "I could do that!" So I tested it with my tried and true challah dough, and it worked beautifully. Even using whole wheat flour! The flavors I played around with were all winners, but this almond butter and toasted onion bagel was one of my favorites, and a great way to use up that extra topping mix from the Israeli shuk.
The other flavors I experimented with were lemon blueberry – made with lemon zest and freeze dried blueberries – and the classic cinnamon raisin with both dark and light raisins, and a generous ribbon of cinnamon and sugar snaking through every part of that bagel.
It's such a thrill to serve and enjoy homemade bagels, hot out of the oven, and to choose your own flavors and toppings. The sky's the limit! What bagel flavor can you dream up?
- 2 1/2 tablespoon dry yeast
- 1 cup warm water
- Pinch of sugar
- 3 cups whole wheat flour
- 4 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup oil
- 1 1/2 cup warm water
- 1 tablespoon salt
- 1/2 cup pure almond butter (or more if you like)
- 3/4 cup almond and onion topping*
*This topping is sold at the Israeli Shuk as White Almond Mix, and can be ordered online at www.allshukup.com. As a next best substitute, use a blend of lightly toasted almonds and dried onion flakes.
Mix together yeast, 1 cup warm water, and pinch of sugar. Set aside to proof for 10-15 minutes.
In a stand mixer with dough hook, combine flours, sugar, oil, warm water, and salt. Mix lightly. Add yeast mixture and knead for 2-3 minutes, or until dough is soft and elastic. You may need to add a bit more flour if it’s sticky.
Transfer to an oiled bowl, cover and allow to rise for 30-45 minutes. Punch down, and allow to rise a second time for 30-45 minutes.
Turn out dough onto a lightly floured surface, and roll out to a large rectangle. Spread almond butter across dough in messy lines, and shmear around. Sprinkle with most of the almond and onion topping, reserving about 1/3 of it for topping the bagels.
Fold over dough, and knead for one minute or until filling is distributed throughout. Divide the dough into 18 even balls.
Roll each ball smooth using the palm of your hand pressing down on the counter to smooth it out. Using three fingers, break a hole in the center of the dough, and even it out all around.
Lay shaped bagels on parchment lined baking sheets and allow to rise for 15-20 minutes.
Preheat oven to 425. Bring a large pot of water to a boil. Drop bagels into the water, boiling only 3 at a time. Boil for one minute, then turn over and boil one more minute.
Use a slotted spoon to remove bagels from water and transfer back to baking sheets. Once all bagels are boiled, sprinkle with remaining almond and onion topping.
Bake for 16-18 minutes, or until bagels are firm.
Slice, and serve warm with fruit preserves or your choice of spreads. Bagels can be sliced and frozen, and then defrosted and lightly toasted for a fresh-baked taste.
Related Topics: Baking