Has anyone ever tried this? I recently found a recipe in Cooking Light magazine and it seemed pretty straight forward. I couldn't find the recipe online, but it was basically kneading a dough, briefly poaching the bagel for a minute in a beer/water/sugar mixture then baking them the rest of the way to cook through.
The recipe was for plain bagels (well, with poppy seeds or sesame seeds on top), but I was wondering if I would be able to alter the recipe from the get go in order to make onion bagels. My gut is telling me to try the recipe as-is before making changes.