Onion Rye Bagels

Steps

1. In a large bowl, whisk the rye flour, bread flour, instant yeast, salt and onion powder.
2. Stir half the molasses into the 410 g of lukewarm water (about 95°F, 35°C), then pour it into the dry mixture and mix into a stiff, shaggy dough. This is about 62% hydration and 2% salt.
3. Knead on a lightly dampened counter for 8 to 10 minutes until smooth and firm; rye dough stays slightly tacky, so keep your hands wet instead of dusting the counter.
4. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1.5 times its size; rye won't fully double.
5. Meanwhile, toss the minced onion with the olive oil in a small bowl and set aside for the topping.
6. Line two baking sheets with parchment and dust them with the cornmeal.
7. Divide the dough into 12 pieces (about 93 g each), roll each into a ball, poke a hole through the center with a wet thumb and stretch to a 1.5-inch hole. Set on the prepared sheets, cover and rest 20 minutes at about 75°F (24°C), until slightly puffy and the dough springs back slowly when poked.
8. Preheat the oven to 425°F (220°C). Bring the remaining water to a boil in a wide pot and stir in the remaining half of the molasses.
9. Poach the bagels 3 or 4 at a time, 45 seconds per side, lift out with a slotted spoon and return them to the cornmeal-dusted sheets.
10. While the bagels are still wet, press the oiled onion onto the tops.
11. Bake 20 to 24 minutes, rotating the sheets halfway, until deep brown and the centers read 200°F (93°C); tent with foil if the onion darkens too fast.
12. Cool the bagels on a rack at least 30 minutes before slicing so the rye crumb sets.