Herbed Onion Bagels
Total TimePrep: 30 min. + chilling Bake: 15 min.
very tasty bagels with a good chew. Being aggressive with the shaping will help keep the hole in the middle. I used the bread machine with good results. I recommend parchment with cornmeal on top.
I thought the flavor of these bagels was very good. I don't have a bread machine, so I mixed and kneaded by hand and they turned out just fine, though next time I would let the dough rise longer first before shaping the bagels. I made mini bagels instead of the regular-sized bagels (tripled the recipe and ended up with about 50), and let them stand the next morning about 1 hour, part of the time in a slightly warmed oven, instead of the 30 minutes indicated in the recipe, and they softened up after being refrigerated. Boiling them made a nice chewy crust, and I used an aluminum pan because I don't have anything else, and didn't have any problems. I'm not sure why the recipe called for non-aluminum. I rated a 3 because I would have liked to see directions for hand mixing/kneading, and some more specifics on time. I guessed on the time, and it probably should have been more so that the dough was a little more elastic. I will make these again.