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Onion-Parmesan Mini Bagels
Onion-Parmesan Mini Bagels
Bake Time: 20 minutes
Rise Time: 30 minutes
Prep Time: 40 minutes
Yield: Makes 24 servings
Ingredients:
4to 4-1/2 cups all-purpose flour, divided
2tablespoons dried minced onion
2tablespoons plus 1 teaspoon sugar, divided
1package (1/4 ounce) active dry yeast
1teaspoon salt
1-1/2cups warm water (120 to 130°F)
6cups plus 1 tablespoon cold water, divided
1egg white
1/2cup finely shredded Parmesan cheese
Preparation:
1.Combine 2 cups flour, onion, 2 tablespoons sugar, yeast and salt in large mixing bowl. Add 1-1/2 cups warm water. Beat on low speed of electric mixer 1 minute or until blended. Increase speed to high; beat 3 minutes.2.On lightly floured surface, knead in enough remaining flour to make moderately stiff dough. Cover with plastic wrap; let rest 10 minutes.3.Spray 2 baking sheets with nonstick cooking spray; set aside. Divide dough into 24 equal portions. Shape each portion into ball. Press thumbs through center of each ball. Stretch to form 1-1/2-inch hole. Place on prepared baking sheets. Cover with plastic wrap and clean cloth. Let rise in warm place 30 minutes or until doubled in bulk.4.Preheat broiler. Broil bagels about 5 inches from heat source 2 to 3 minutes, turning once. (Bagels should not brown.) Bring 6 cups water and remaining 1 teaspoon sugar to a boil in Dutch oven. Drop 7 or 8 bagels into boiling water mixture. Gently simmer 3 minutes, turning once. Drain on paper towels. Repeat with remaining bagels.5.Preheat oven to 375°F. Place bagels on baking sheets sprayed with cooking spray. Beat egg white and remaining 1 tablespoon water in small bowl. Brush tops of bagels with egg white mixture. Sprinkle with Parmesan cheese. Bake about 20 minutes or until golden brown.
Nutritional Information:
Serving Size: 1 mini bagel
Fiber
1 g
Carbohydrate
18 g
Cholesterol
1 mg
Saturated Fat
Total Fat
1 g
Calories from Fat
7 %
Calories
91
Protein
3 g
Sodium
125 mg
Dietary Exchange:
Starch
1
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