Recipe: Water Bagels and Onion Bagels

WATER BAGELS

4 to 4 1/4 cups bread flour, divided
4 tablespoons sugar, divided
1 1/2 teaspoons salt
1 package active dry yeast
1 1/2 cups warm water (120 to 130 degrees F.)
1 egg white, beaten
1 tablespoon cold water
Sesame seeds, poppy seeds or wheat germ, optional

In a large bowl, thoroughly mix 2 cups flour, 3 tablespoons sugar, salt and yeast.

Gradually add water to dry ingredients and beat 1 minute with an electric mixer on medium speed, scraping bowl occasionally. Beat on high speed 3 minutes. Stir in enough additional flour to make a soft dough.

Turn out onto lightly floured board; knead until smooth and elastic, about 10 minutes. Cover with a bowl; let set in warm place 20 minutes.

Punch dough down; divide into 12 equal parts. Form each portion into a bun; cover and let rest 5 minutes. Stick finger through center of bun. Whirl around finger until a 1 1/2-inch hole is formed. Place on ungreased baking sheet; cover and let rise in warm place for 20 minutes.

Preheat oven to 400 degrees F.

Pour water into a large, shallow pan to a depth of 2 inches. Add 1 tablespoon sugar and bring to a boil.

Reduce heat to medium-high, and add 3 to 4 bagels at a time. As they rise to the surface, turn over and cook 2 minutes. Turn bagel over and cook additional 2 minutes. Remove and drain on towel for 3 to 5 minutes. Place on baking sheet lightly sprayed with vegetable oil.

Bake at 400 degrees F 10 minutes; remove from oven and brush with mixture of egg white and cold water. Sprinkle with toppings. Return to oven and bake 20-25 minutes until golden brown.

ONION BAGELS:
Prepare bagels as above, except add 1/2 teaspoon onion powder with dry ingredients. Cook 1/2 cup finely chopped onion in 2 tablespoons butter or margarine until tender but not brown. After first 10 minutes of baking, brush onion-butter mixture over tops of bagels; return to oven and continue baking.

Makes 12 large bagels
Source: North Dakota Wheat Commission