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1
In a large bowl, mix together the flours and salt.
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2
Then soften the yeast in a small bowl with 1/4 cup water and 1 tablespoon brown sugar.
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3
Make a well in the center of the flour mixture.
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4
Pour the yeast mixture, water and onion into the well.
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5
Stir together until smooth.
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6
Beat this dough vigorously to develop the gluten.
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7
Gradually add the flour in order to make a very stiff dough.
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8
Turn out on a floured surface and knead for a full 10 minutes.
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9
Divide dough into 12 equal pieces.
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10
Shape each piece into a ball.
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11
Cover balls of dough with a cloth and work with one at a time.
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12
Place the ball on a very lightly floured surface.
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13
Flatten slightly.
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14
Poke the center of the ball with a forefinger, going all the way through.
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15
Now use the fingers of both hands to gently open up the ring.
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16
Try to keep the doughnut-shaped roll you are forming symmetrical.
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17
The hole should be about one-third of the bagel's diameter.
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18
Place shaped rings on a non-stick baking sheet.
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19
Cover and let rise for 15 to 20 minutes.
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20
They should not quite double in size.
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21
Meanwhile, ready the boiling liquid.
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22
In a large pot, heat the water.
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23
Stir the malt barley into water.
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24
Heat to boiling.
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25
Reduce heat and keep regulated to a healthy simmer.
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26
Preheat oven to 475 degrees F. One at a time, slip risen bagels into simmering water.
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27
Bagels should float.
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28
If they sink, do not worry.
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29
They will soon rise to the surface.
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30
After about 30 seconds, turn them over.
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31
They should remain in the water about 1 minute in all.
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32
You may simmer several at a time, but do not crowd them in the pot.
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33
Remove with a skimmer and place one inch apart on a non-stick baking sheet.
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34
Brush bagels with a mixture of 1 egg and 1 tablespoon water.
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35
Sprinkle with more onions.
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36
Bake at 475 degrees F. for 10 to 12 minutes, or until well-browned.
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37
Cool slightly on wire racks.
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38
Serve warm.
