Onion Bagels Question
For the last week or so I have been experimenting with Bagel recipes, trying to get comfortable with one. I've been using Hamelmans at 58% hydration and Reinharts which is a little higher. Today I made a batch of PR's mix that was modified for egg yokes. Some were topped with poppy seeds, some with onion chips and a few plain. I have been baking on a stone at 500F in the middle rack. I had purchased 10 Lbs of All Trumps from NY Bakers and I must say I really like it. Nice crispy crust and chewy and a little open crumb. Delicious.
My question is this; I want to make onion or garlic bagels. I bought onion chips and garlic chips from Penzies that I have used successfully on my rye "everything" breads in the past. Today the onion chips burned a little and were somewhat bitter. I had hoped that being set in a tray of chips fresh out of the cold water bath would be enough moisture to prevent burning. They get maybe a minute between applying seeds, setting on the bagel board and being placed into the oven. I have always read that the dough on the boards needs to go in the oven quickly, so I don't delay much at all.
So, is my use of dry onion chips the best thing for this application? Or, should I rehydrate them first? I'm pretty sure they won't stick as well if I rehydrate them first. The poppy seeds are very well glued in place from resting seed side down on the bagel board. I'd love to hear from someone who makes Onion Bagels and can say for sure what I should do.