Submitted by bobku on January 30, 2012 - 7:25am
How can I stop onion toppings on my bagels from burning. I rehydrate minced onions in boiling water let them sit for a while drain them and place on top of bagel. but they still burn Should I refrigerate or freeze them. Or maybe its the brand I buy, I just can seem to stop them from burning
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Try caramelizing the onions
Try caramelizing the onions first. Cook them in a little olive oil till super golden.
but I am using minced onion.
but I am using minced onion. not fresh , should I be using fresh
Onions contain lots of sugars
and sugars exposed to heating caramelize. Keep adding heat, and they continue to caramelize further and loose moisture. Ultimately they burn. If you want the sweet, not burnt, flavor of caramelized onion in your bagels do as tomac suggests: caramelize them before hand. And, as a further step, add them to the dough, don't just put them on top. As a topping they will continue to caramelize, and dry out until they burn. Added to the dough they will only be subjected to temperatures near boiling: they won't burn. However, that's not enough heat to caramelize them in the dough, that's why you should caramelize them before hand.
Alternatively, you might try to find a technique wherein you can add the onions during the later minutes of the bake, maybe the last ten minutes. The onions will caramelize without burning overall, but I don't know how you'd get them to stick to the bagel's surface.
I've stopped using onions as topping for foccacia for the same reason.
David G
burnt onions
Not sure If I am making myself clear, not looking to use freah onions. they won't have the same toasted taste. Bagel shops use minced or dried onions without burning them I know other home bakers use them also. There must be a way to use them without burning so badly. Freah onions won't have the same effect.
Add them later
You should add your onion toppings during the second half of th bake. IE: if your bagels bake for 15 minutes, pull them out spra tops and put onion topping at the 7:30 mark.
Let us know ho it work out
Ray
Onions burning on bagels
I have tried lots of techniques for both onion and garlic. The one that seems to work best is to put the toppings side down for around half the baking time then flip. It's a bit tricky on the timing because the moisture from the re-hydrated onions can prevent proper browning of the dough. Love to know how the bagel shops do it.
Is there anyone out there who
Is there anyone out there who knows how the bagel shops do it ?