Caramelised Onion Bagels // Vegan + RSF
Bagels. One of the most satisfying thing to make in the dough-department, yet are actually really quite do-able to whip up. I have my sights set on all sorts of flavour combinations after such success with these wee things. The dough calls for no shmancy sciency activating of yeast and as someone who's had all too many fail-whales in that department, I am MOST greatful. The dough rises like a treat and only needs an hour to do it's thing - win!
These are definetely savoury bagels that would be amazing as sandwich bases, or as soup dippers, or just as a snack on their own because somehow they are the softest, loveliest, most delightful bagels I've ever had - meaning that I'm quite happy to have one on it's own. Enjoy honeybunches!!
Makes approx. 10-12
- 2 onions, sliced into half moons
- olive oil
- splash of white wine vinegar
- splash of maple syrup
- 3 3/4 cup plain flour (I used an organic plain bakers flour, but any sort of plain flour will work)
- 4 1/2 tsp instant dried yeast
- 2 tbsp coconut sugar
- 2 tsp salt
- 1 1/2 cups warm water (like pleasant warm in a fancy bathroom type warm, not
boiling hot as you'll kill the yeast)
- polenta, or corn meal (for sprinkling the trays with)
- 1 tbsp coconut sugar
- to sprinkle: seeds such as poppy, sesame, sunflower & linseeds
- Start by making your dough by combining the flour, instant yeast, 2 tbsp coconut sugar and salt together in the bowl of a mix-master (or in a large bowl) with a whisk.
- Add in the warm water and with the general mixing attachment mix until combined. If doing this in a regular bowl, just mix until a dough is mostly formed. Now switch to your dough hook atachment and (or to a floured surface, and using your hand) gently knead for five minutes until a stiff dough forms. Feel free to add more flour during this time to ensure it's not super sticky.
- Take out the dough from the bowl of your mix master (if using) give a knead or two, shape into a ball or sorts and place it in a lightly oiled bowl. Cover with a damp tea-towel and set aside in a warm place for one hour. If you can't find a warm place to put it, put it in your sink, floating it on a little warm water, or put it in your oven on the lowest heat.
- Meanwhile make your caramelised onions, by sauteing your onions in a non-stick pan with a generous drizzle of olive oil until looking brown on some edges. Stir occationally (the process will take 10+ minutes) and then when looking 80% done, add in the splash of white wine vinegar and maple syrup. Turn the heat down, let it caramelise further for a few more minutes. Then turn off the heat and let cool.
- When the hour is up for your bagels, preheat your oven to 200C. Flour a work surface, tip out your dough and poke some of the air out of it. Sprinkle over the caramelised onions and roll up your dough to mix them throughout the mixture. Roll the whole piece of dough in a log of sorts and use a knife to divide the mixture into approx 10 equal pieces (depending on your desired size).
- Take out two baking trays, and give them a sprinkle with the polenta/cornmeal (which prevents the bagels from sticking to the tray). Fashion each piece of dough into a ball before squashing and pushing a finger through to create a bagel shape. Ensure it's a decent hole (as it will shrink) and place on the prepared baking tray. Repeat with the other pieces of dough and then leave the bagels to sit for 10 minutes.
- Meanwhile get a large pot of water boiling, and add in the remaining 1 tbsp of coconut sugar to it, and mix until dissolved.
- When the 10 mins are up and the water is boiling (a rapid boil is good), drop in the bagels (I did three at a time, they won't stick to each other in the pot) and cook for a minute or two on each side. Remove with a slotted spoon to drain off excess water and set aside on the prepared trays (I resprinkled my trays with more polenta before placing them back). Repeat the boiling process with all the bagels and then sprinkle with your desired seeds before placing in the preheated oven to bake for 10-15 minutes. Best eaten in the first day or two after making them. Which I'm betting you'll have little trouble doing, even if you think there's a zero chance hehe.