Sharon's Onion Bagels

We lived in Unalaska (Dutch Harbor) from 1988 through 1994. It was (and still is) a wild place. Wild weather, wild terrain, and some wild people. We made great friends during those years, many we still keep in regular contact with. One good friend, Sharon, happened to be in Homer for a week and we decided it would be fun to bake a batch of bagels together and relive some memories. Sharon is the one who showed me how to make bagels back when our kids were little. I always joke that it took a nice Catholic girl to teach this nice Jewish girl how to make bagels! 
We once made 200 bagels and sold them at the Unalaska Arts and Crafts Fair. We offered a "bagel plate lunch" for $5.00. It included a bagel sandwich (tuna salad or smoked salmon cream cheese), homemade potato salad and a pickle. Our booth was swamped and we sold out in under an hour.
Today, we'd work on a much smaller batch. Sharon and I had so much fun rolling, shaping, baking and reminiscing. The steam from the pot filled the room and the irresistible smell of baking dough wafted from the oven as we chatted and moved around the kitchen together.  I had made up some tuna salad earlier and as soon as the bagels were cool enough to handle, we piled it on and chowed down. The onions gave the dough a moist, earthy sweetness and the golden crust was just the right chewiness. Except for the soft "mmmmm"s coming from our stuffed mouths, it was the first time all morning that we were both quiet.

Onion Bagels
makes 24 big bagels

2 packages yeast (about 1 TBLS)
3 cups warm water
4 beaten eggs (plus one for egg wash)
1/2 cup sugar
10 to 12 cups flour
1/2 cup dehydrated onion (plus more for topping)
1 cup vegetable oil
1 TBLS salt
large pot of water plus 1TBLS sugar, 3 TBLS baking soda

Instructions: 
(don't be discouraged by the lengthy instructions, it's fun to do and goes quickly)                                               

• Dissolve the yeast in 3 cups warm water in large bowl.
• Mix in: 4 beaten eggs, 5-6 cups flour, 1/2 cup sugar, and 1/2 cup dehydrated onion.
• Beat well, cover bowl with towel and let rise 1/2 hour.
• Mix in: 1 cup vegetable oil, 1 Tablespoon salt, and about 5 more cups of flour. Dough should come together but still be slightly sticky, you will add a little more flour while kneading.
• Knead on floured surface until smooth, adding flour a little at a time, about 5 or 10 minutes. You want a smooth, elastic dough that is not too sticky but not dry either.
• Note: At this point you can continue on OR place covered bowl in the refrigerator overnight to proof, then shape and bake the bagels in the morning.
• Place dough in oiled bowl, cover with towel and let rise in a warm place for about an hour or more. If you don't have a warm spot in your kitchen, you can set the bowl on top of another bowl that's half full of hot water. This creates a nice warm and humid environment for the dough to proof.
  
• Once the dough has almost doubled in size, punch it down and knead briefly then return to bowl to rest for 20 minutes.
• Meanwhile, get ready for the next steps: Fill a large pot halfway with water and stir in 1 TBLS sugar and 3 TBLS baking soda. Bring it to a boil while you shape the bagels.
• Beat one egg in a small cup for the egg wash.
• Reconstitute about 1/4 cup dehydrated onions in a small bowl of hot water, drain excess water. 
• Oil or spray 2 large baking sheets.
• Preheat oven to 425 degrees.
• Roll dough into large log shape, cut into 4 equal pieces. Cut each piece into 6 equal pieces. Roll each piece into a log about 6 to 8 inches long, then bring the ends together and pinch to seal. Place on lightly floured board while you work on the rest.
  
• When you've made 12, begin lowering them into the boiling water in batches of 4. Boil for just a minute, flipping over once. Remove with slotted spoon or spatula and place on oiled baking sheet. (6 to a sheet)
• Brush each bagel with egg wash and top with some of the reconstituted onions.
  
• Bake for about 15 minutes, rotating pans halfway through.
• While they are in the oven, shape and boil the second half of the dough.
• Cool on wire racks, then enjoy!
  

Note: If they last more than a day (doubtful!) they freeze beautifully and taste great toasted. I usually make a double batch just so I can give some away and freeze some.