The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How do Bagel shops make onion bagels without burning onion toppings

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bobku's picture
bobku

How do Bagel shops make onion bagels without burning onion toppings

How do Bagel shops make onion bagels without burning onion toppings

Mini Oven's picture
Mini Oven

underneath...

GermanFoodie's picture
GermanFoodie

the right temperature... I just made onion rolls as part of the ITJB baking challenge. I used fresh onions, but a bunch of folks used reconstituted dry ones. I didn't see one burned onion in any of the posted pictures???

bobku's picture
bobku

Bagels are usually baked at a pretty high temperature do you know how they baked the reconstituted dry onion flakes or the method they reconstituted them for ITJB baking challenge. I don't know if its better using chopped or minced dried onions or if it makes any difference at all. I don't think bagel shops bake onion bagels at a different temperature than the rest of the bagels. They might be in for a shorter time, I really don't know. The only difference I think would be the bagel boards.

ehanner's picture
ehanner

When I make onion bagels, I use bagel boards which are soaked in water. I dip the boiled bagel in the dry topping (onion, garlic, seeds) and place it face down on the wet board. The board goes into the hot oven for 4-5 minutes at which time the bagel gets flipped over.  I actually like a little bolder bake usually but the onions don't get burned if you bake to a nice golden color. Hope this helps.

Eric

bobku's picture
bobku

Where did you get (or make) your bagel boards

bobku's picture
bobku

Do you flip bagels over on to another board. I would think you need a fairly large oven. I usually squeeze a dozen at a time into my over I don't know how I would be able to do it using bagel boards. Do you have any pictures or could you explain it a little more