Rosemary Garlic Onion Bagels

Steps

1. Prepare the onion, garlic and rosemary first. Warm the olive oil in a skillet over medium heat, add the onion and cook 6 minutes until soft and golden, then stir in the garlic for 1 minute. Scrape into a bowl, stir in two-thirds of the rosemary and cool. Set aside half of this mixture for the topping.
2. In a large bowl, whisk the flour, instant yeast, salt and half of the brown sugar. Measure 530 g of the water (lukewarm, about 100°F/38°C); the rest of the water is for boiling.
3. Add the measured water and the first half of the onion mixture to the flour and mix into a stiff, shaggy dough. This is about 59% hydration and 1.9% salt, which gives a dense, chewy bagel.
4. Knead on an unfloured counter 10 to 12 minutes until smooth and firm. Cover and let rise at about 75°F (24°C) for 1 hour, until puffy and about 1.5 times its size.
5. Divide the dough into 12 equal pieces (about 125 g each). Roll each into a ball, poke a hole through the center with your thumb and stretch to a 2-inch (5 cm) ring. Set on a parchment-lined baking sheet, cover and proof 30 minutes at about 75°F (24°C), until a bagel springs back slowly when poked and floats when dropped in water.
6. Meanwhile, preheat the oven to 425°F (220°C). Bring the remaining water to a boil in a wide pot and stir in the baking soda and the remaining half of the brown sugar.
7. Boil the bagels 3 or 4 at a time, 45 seconds per side, lift out with a slotted spoon and return to the lined sheet.
8. Brush the tops with the egg white, then press on the reserved half of the onion mixture and sprinkle with the remaining third of the rosemary.
9. Bake 20 to 24 minutes until deep golden and 200°F (93°C) in the center; tent with foil if the onion darkens too fast.
10. Cool the bagels on a rack at least 20 minutes before slicing.