How do Bagel shops make onion bagels without burning onion toppings
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???
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.
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.
Where did you get (or make) your bagel boards
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