Caramelized Onion Cheddar Bagels

Steps

1. Prepare the onion first: warm the olive oil in a skillet over medium-low heat, add the diced onion and cook, stirring often, for 12 to 15 minutes until soft and deep golden. Spread it on a plate to cool.
2. Divide the cheddar: set aside half for the dough and the remaining half for topping.
3. Divide the water: measure about 430 g lukewarm water for the dough and keep the rest (about 2 liters) for boiling later.
4. In a large bowl, whisk the bread flour, instant yeast, salt, brown sugar and onion powder.
5. Add the dough portion of the water and mix to a stiff, shaggy dough. This is about 60% hydration and 2% salt, which gives bagels their dense chew.
6. Knead on an unfloured counter for 10 minutes until smooth and elastic. Flatten the dough, scatter on the cooled caramelized onion and the dough portion of the cheddar, then fold and knead 2 minutes more to spread them evenly.
7. Cover and let rise at about 75°F (24°C) for about 60 minutes, until puffy and about 1.5 times its size.
8. Line two baking sheets with parchment. Divide the dough into 12 equal pieces, roll each into a ball, poke a hole through the center with your thumb and stretch it to a 1½-inch opening.
9. Cover the bagels and proof at about 75°F (24°C) for 25 to 30 minutes, until a test bagel floats in a bowl of water and springs back slowly when poked.
10. Meanwhile, preheat the oven to 425°F (220°C) and bring the boiling portion of the water to a boil in a wide pot; stir in the honey.
11. Boil the bagels a few at a time, 45 seconds per side, then lift them back onto the lined sheets with a slotted spoon.
12. Brush the tops with the egg white and press on the topping portion of the cheddar.
13. Bake 20 to 24 minutes, rotating the sheets halfway, until deep golden and the centers reach 200°F (93°C).
14. Cool the bagels on a rack for at least 20 minutes before slicing.