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Beer-Onion Bagels Recipe

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This recipe for Beer-Onion Bagels, by , is from The DeLane Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christa Cabral

Category:
Category:

Ingredients:  
Ingredients:  
1 13 3/4 oz package hot roll mix
1/4 c. grated parmesan cheese
2 tbsp. sugar
1 c. beer
1/2 c. finely chopped onion
3 tbsp. butter or margarine

Directions:
Directions:
In a large mixing bowl combine flour mixture from hot roll mix, the cheese, and sugar. In a saucepan heat beer just till warm (110 to 115); dissolve yeast from roll mix in warm liquid. Stir yeast mixture into flour mixture; stir till well blended. turn dough out onto a lightly floured surface; knead 1 to 2 min. Place in a greased bowl; turn once to grease surface. cover; let rise in a warm place till double (45-50 min). Divide dough into 12 portions; shape each into a smooth ball. With a floured finger, punch a hole into the center of each ball pull dough gently around hole to make a smooth opening 1 1/2 to 2 inches in diameter, working each into a uniform shape. Place shaped bagels on a greased baking sheeet. Cover; let rise in a warm place till double (about 30 ming). Broil raised bagels on a baking sheet 5 in from heat for 1 1/2 to 2 min more (tops shoudl not brown). In a large kettle or dutch oven combine 1 gallon water and 1 tbsp sugar. Bring to a boiling; reduce heat to simmer. cook 4 or 5 bagels at a time for 7 min, turning once; drain on paper toweling. Meanwhile, in a small skillet cook onion in butter or margaringe till tender but not brown; set aside. Place drained bagels on well greased baking sheet. Bake in 375 oven for 10 min . Brush or spoon onion mixture atop bagels; bake 15 to 20 min more till tops are golden brown. Makes 12

Number Of Servings:
Number Of Servings:
12

 

 

 

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