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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.


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