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Onion Bagel
6 servings
- Poolish
Lukewarm water 90ml
Instant dry yeast 5g (1 tsp)
Bread flour 95g

- Main dough
Poolish whole
Bread flour 330g
Sugar 5g (1 tsp)
Salt 8g
Lukewarm water 180ml
Unsalted butter 15g

*1 medium size onion for filling


1. First prepare the poolish. After mixing all the poolish ingredients, cover the top and leave at room temperature for about 2 hours. (Until the volume is at least doubled / room temperature is about 23-24 degrees.)
2. Prepare the onion caramelizing. Sauté the onion, cut into small pieces, in a pan lined with 2 tablespoons of cooking oil. When it gets light brown, turn off the heat and cool to room temperature before use.
3. Prepare the main dough. Combine all ingredients except butter in a clean bowl. (Add the water in two or three portions to adjust the consistency of the dough.)
4. When the dough becomes a ball, move it to the workbench and add butter. Knead by hand for about 10 minutes. When the dough is smooth and soft, add the prepared onion caramelizing and mix it evenly with the dough. Transfer the dough to a clean bowl and let it ferment for about 1 hour until the volume doubles.
5. Move the dough after the 1st fermentation to the workbench and divide it into 6 pieces. Let it rest for 10 minutes.
6. After 10 minutes, mold the dough into a bagel shape and transfer it to a pan. Cover the top and let it ferment for about 30 minutes.
7. Prepare water to blanch the bagels. Add 2 Tbsp of honey and 1 tsp of baking soda to 1L of water and boil over medium heat. At this point, start preheating the oven to 200 degrees.
8. Lightly blanch the dough in hot water for about 5 seconds on each side. (Blanching for a long time may cause the surface to wrinkle and become tough.)
9. Bake in an oven preheated to 200 degrees for about 15-18 minutes.

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