Poppyseed and Caramalised Onion Bagels

I love bagels...!

I love bagels...!

6 Caramelized Onion Bagels

250g Starter dough or a 7g sachet of fast acting yeast

20ml Golden Syrup

300g Strong White Flour

45g Water

6g Salt

2 tablespoons olive oil

2 red onions

2 tblsp brown sugar

Balsamic Vinegar to taste.

  

6 Poppyseed Bagels

250g Starter dough or a 7g sachet of fast acting yeast

20ml Golden Syrup

300g Strong White Flour

45g Water

6g Salt

Poppyseeds

 

For poaching

2.5 litres of water

100ml Golden Syrup

 

Method

Fry diced onions in olive oil, sprinkle on brown sugar and add balsamic vinegar to taste. Leave to cool.

 

To make the first dough, mix the golden syrup, water, flour and salt – add the starter dough or yeast and bring it together into a dough.

 

Add 100g of the cooled onions. Divide dough into 6 even pieces. Roll each dough ball to develop gluten.  Cover loosely with clingfilm. Leave aside to prove for at least 30 minutes or until it doubles in size.

 

Make the plain dough. Divide into 6 pieces. Roll each dough ball to develop gluten. Cover loosely with clingfilm. Leave aside to prove for at least 30 minutes or until it doubles in size.

 

Make a large hole in each of the dough balls, if the hole isn’t large enough, it’ll close up during baking. Leave the bagels for another 10 minutes.

 

Add golden syrup to 2.5 litres of water and bring to the boil.

Preheat the oven to 230degrees/210 fan.

Using a slotted spoon, poach each bagel for at least 2 minutes. This helps give them their nice glossy look. Place on a baking tray lined with parchment paper.  

Sprinkle the 6 plain bagels with poppyseeds.

Place all 12 bagels in the oven at 210c for 15-20 mins or until they’re ready.