For the dough:
- 200ml warm water, divided
- 11g dry yeast
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 egg
- 550g plain flour
- 75g Philadelphia Whipped Chive Cream Cheese
- 3/4 onion, chopped and sauteed
- 1l water
- 1 tablespoon sugar
- 1/4 onion, chopped and sauteed or two tablespoons dried onion
- grated cheese, optional
- Chop and saute an onion in a frying pan
- Place the yeast and sugar in a bowl and pour over half of the warm water and leave it for 7 minutes until the mixture becomes frothy.
- Pour rest of the water into the bowl, add salt and egg and mix well.
- Stir in about half of the flour then add the chive cream cheese and 3/4 of the sauteed onion.
- Gradually add the remaining flour mixing with your hands until you have soft but sticky dough. Continue kneading until the dough feels smooth and elastic.
- Place the dough into a lightly oiled bowl. Cover the bowl and leave to rise in warm for about 50 minutes.
- Preheat oven to 250°C and prepare a baking sheet with baking paper.
- Knead the dough again on a non floured surface, divide it to 15 pieces and shape each piece into a ball.
- Make a hole in the middle of each ball using a wooden spoon or with your index finger spinning around to make a hole about 3 cm wide.
- Cover the bagels with cling film while you shape the remaining.
- Meanwhile bring water to boil and add the sugar.
- Slip the bagels in the boiling water 3 at time. Cook for about 2 minutes turning the bagels around in the water until a skin has formed.
- Remove bagels from water one at time and drain any excess water.
- Place the bagels on a baking sheet, sprinkle the remaining sauteed onion on top or sprinkle with grated cheese.
- Bake for 20-25 minutes until browned. Leave to cool on a wire rack then serve with your choice of filling.