"Recipes are meant to be shared"...Ann Thibeault

Monday, April 20, 2009

Cheddar and Onion Bagels

Plain, and, Cheese and Onion Bagels

I have the next three days off so I will probably spend at least part of each day baking. Today it was Bagels. They freeze well and it is nice to be able to pull a couple of bagels out of the freezer for breakfast. I love mine toasted and topped with sliced tomatoes.

Usually I top the bagels with poppy seeds but this time I baked 12 plain and 6 with cheddar and onion . To make the cheese and onion I sauted onions in olive oil and spread some of the onions over the dough along with grated Balderson six year old white cheddar and then divided and shaped the dough. After the bagels were boiled, they were brushed with an egg wash and topped with more onions and cheddar. TIP: If you don't like your onions really dark and crispy, wait until the bagels are half baked before topping with the onions.

OMG these are so good. Moe and I both had one toasted and buttered for a quick lunch.If you are interested in making bagels check out the PICTORIAL I put together a few years back.
I've posted this recipe before, but I will post it here again just in case anyone is interested.

Home Cookin Chapter: Recipes From Thibeault's Table


Source: Hors d'oeuvres Cook Book.

I have typed it exactly how the recipe is printed in the book. If you have a bread machine or kitchenaide by all means use it to do most of the kneading. I always like to finish the kneading by hand. You can also make these into normal size bagels. I have used this recipe for over 20 years. I have tried other recipes but this is my favourite one.

2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1 tablespoon salt
about 5 3/4 cups all-purpose flour, unsifted
3 quarts water with 1 tablespoon of sugar
1 egg yolk beaten with 1 tablespoon water
about 2 tablespoons poppy or sesame seeds.

Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast. Stir in the Sugar and Salt. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. With a spoon, stir in about 1 1/4 cups more flour to make a stiff dough.

Turn out on a floured board and knead until smooth, elastic, and no longer sticky, (about 15 minutes); add more flour as needed to prevent sticking - dough should be firmer than for most other yeast breads. Place in a greased bowl, cover, and let rise in a warm place until almost doubled ( about 40 minutes to 1 hour).

Punch dough down and divide into thirds. Set 2/3 of dough aside on a floured board; cover with clear plastic. Form remaining 1/3 dough in a log and cut into 16 equal pieces.

To shape, knead each piece into small ball and poke thumbs through centre. With one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donut like shape about 1 1/2 inches in diameter. Place bagels on a floured board or tray and let stand 20 minutes.

Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or until richly browned. cool on racks.

Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.


  1. You are so totally awesome to make homemade bagels! They look splendid and delicious. I can only fantasize about how truly superb they must be!

  2. It's been years since I made bagels, but you have enthused me to try it again.

  3. Ann, Once again I THANK YOU for your excellent tutorial on making bagels!

    I must make them again soon (with these additions.) As always, your magnificent photos make me swoon.


  4. These look so delicious. I have never made bagels myself, but my friend made homemade bagels recently and they were AMAZING. I definitely need to try them myself!

  5. These look incredible! That buttered bagel is mouthwatering. I've been meaning to make homemade bagels for a long time....maybe I will give it a shot this weekend.

  6. I'm afraid to try! My donuts never looked like yours:)

    Oh wow Ann..these look so amazing..I really really want to try!

  7. Oh my! That shot of the buttered bagels has me mesmerized. These look amazing! I've never made bagels. I'm off the whole month of July...I've book marked these to try my hand at them. You are an amazing cook and baker!

  8. mmmm . . .these look delicious! I could eat a bagel everyday and never get tired of them. I've never attempted to make my own but I think it's time i tried!

  9. I'm salivating over those beautiful bagels. Am I understanding correctly that the onions and cheese are placed on top of the bagels before baking and not mixed into the dough? I don't think I'm brave enough to try these.

  10. Thanks for your kind words.

    Katy, don't fantasize, just make them. They really aren't difficult and can be made within about 3 hours start to finish. The only time consuming part is the shaping and once you get the hang of it, it goes quickly.

    Emm, The onions and cheddar get mixed into the dough after the first rise. Then they get shaped. I also sprinkle a bit of cheddar and onions on top. If you don't want the onions to brown/burn, add them near the end of the baking time.

  11. Hi! I made these bagels finally on Saturday and they came out wonderful! Thanks for making it look easy! I'm no longer terrified of working with yeast breads! I'll most likely be blogging about it this week and will link back to you.

  12. Andrea, Thanks for the feedback. I'm glad you tried the recipe. Can't wait to see your bagels.

  13. Wonderful! Absolutely wonderful! I used fresh roasted garlic in place of the sauteed onions and they turned out so mouth watering and delicious. Thank you for posting the recipe! :)


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