Breads Yeast: Bagels 07 by Recipe Cottage

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	Bagels 07

		Pumpernickel and Garlic Bagels 1 1/2 cups warm water 4 teaspoons yeast 1 pinch sugar 2 tablespoons onion, finely minced 1 small garlic clove, finely minced 3 tablespoons brown sugar 2 teaspoons malt powder or syrup 4 teaspoons baker's caramel 1 tablespoon caraway seeds 1 3/4 teaspoons salt 2 tablespoons corn meal 1/2 cup dark or coarse rye flour 3 1/2 cups bread flour, (3 1/2 to 4 1/2) 6 quarts water 2 tablespoons brown sugar 1 teaspoon salt 1 cup small diced lightly sauteed onions or re-hydrated onion flakes caraway seeds, optional coarse sea salt, optional poppy seeds, optional fine cornmeal, optional Mix water, pinch of sugar and yeast. Let stand a couple of minutes to allow yeast to swell and dissolve. Whisk in onion, garlic, brown sugar, malt, baker's caramel, salt, cornmeal and rye flour. Stir in most of white bread flour until dough is stiff enough to be kneaded. Knead 10 -12 minutes adding flour as needed to make a very stiff but smooth dough. Cover and let dough rest 10 minutes. Meanwhile, line two large baking sheets with baking parchment and sprinkle one generously with corn meal. Fill a large pot or Dutch oven to three quarters with water. Add salt and brown sugar. Bring water to a boil. Preheat oven to 425 F. Divide dough in 10-12 sections. Form into 10 inch long strips, and then form these into bagel rings on cookie sheet. Let rest 18 to 22 minutes. Bagels should have a 'half proof' - they should rise half way and appear puffy. Boil bagels about 1 1/2 minutes each, turning over once. Place on baking sheet. Sprinkle with poppy seeds and coarse salt and additional onion if desired. Bake until done - 15-18 minutes.