Ingredients (Makes 8 Bagels):
200g raw onion
400g bread flour
220g cold water
17g grapeseed oil
30g sugar
8g salt
7g yeast
**Recipe**
01. Finely chop 200g of raw onion and place it in a dry pan.
Sauté over high heat for about 4 minutes until caramelized, then let it cool.
(After cooking, it will be about 148g.)
02. In a mixing bowl, combine 220g cold water, 400g bread flour, 30g sugar, 8g salt, 7g yeast, 17g grapeseed oil, and 70g of the sautéed onions.
Knead the dough.
03. Once the gluten is developed, gently mix in the remaining onions.
04. Let the dough rise at 30°C for 60 minutes until it doubles in size.
05. Once risen, divide the dough into 8 pieces, each weighing 100g, and shape them into balls.
06. Rest the dough at room temperature for 10 minutes.
07. Roll each piece into an oval shape about 20cm long.
Fold in thirds, then fold in half again, pinching the seams tightly.
08. Make a small cut at one end, open it slightly, insert the other end, wrap it, and pinch to seal the shape.
09. Place the shaped dough on a tray generously dusted with bread flour.
Let it rise again at 30°C for 20 minutes.
10. In 1500ml of water, dissolve 30g of sugar and bring it to a boil.
Carefully place the risen dough into the boiling water, blanching each side for 1 minute.
11. Place the blanched dough on a baking tray.
Preheat the oven to 210°C, then lower the temperature to 190°C and bake for 15 minutes until golden brown.