They’re beautiful! Nice color. 
I was struggling with those scorched onions, also, even with baking at 425 in a slow oven. That’s why I switched to putting the onion bits and garlic powder in the bagel dough instead of on top with the seeds. It means having to have all the “everything” ingredients purchased separately, but it’s a work-around which seemingly works.
Thanks, nice to know. I still want to bake the ones from The Boy Who Bakes because its such a different method but don’t want to make this a routine. There is so much more baking on my list.
daffodils ftw!
Peak daff ATM. 
I’m a BIG FAN of daffodils, they grow back faithfully every year, especially love the ones with orange centers.
Would it not work to rehydrate the onions a bit first?
Possibly. I know people do that, but it seems to me they’d be difficult to sprinkle evenly, especially when combined with other (dry) seeds.
The whole idea of bagel boards kind of resembles that method (topping side down on wet boards before flipping on to a hot stone).
I dug through the freezer and found two tubes of cookie dough: one of Sohla’s “Fruity Meltaways,” and one of failed chocolate chunk shortbread (the cookies spread too much so I froze the batter - I think I used European butter and should not have.)
Meltaways are baked. The dough was over a year old, but the cookies are fine. Next up: shortbread.
Lol. Those World Peace cookies I baked today were from a year-and-a-half old tube. Still good! Shoulda baked off more. 
Now that I am an expert vacuum-sealer, I should vac-seal my cookie dough. Although this haphazard wrapping in plastic wrap, then foil, appears to have worked fine.
It might squeeze too much and ruin the shape.
nah, you flash-freeze first, then when it’s frozen, vac-seal.
The challenge with choosing a bagel recipe is whether the author knows what the texture of the bagel is actually supposed to be – whichever style of bagel you’re going for.
(Same problem as reading reviews of NYC bagel shops on Yelp or Google – over 90% of reviews are from people who had never eaten a new york bagel before, so they have no frame of reference.)
If it’s a log, it can also be reshaped when defrosted.
A pie and a quiche:
Russian Chicken and Mushroom Pie from COTM Diana Henry – scrumptious!
And a deep broccoli cheddar (mini) quiche to repurpose a bit of overcooked broccoli (no one will ever convince me that long, slow-cooked broccoli is a good thing)
.
.
I’ve never heard of or seen this before but now I need one.
A bagel recipe will contain clues, however, as to where it’s going. Looking at the individual elements with an eye for how they contribute to the outcome can help determine whether a given recipe might lead to the desired results (or close to them). I find the following most useful:
Percent hydration
Flour type and protein content
Percent and type of sweetener
Percent yeast (in conjunction with any overnight retard, poolish, or absence of either)
These same elements can be tweaked to take a likely recipe further in the desired direction.
(post deleted by author)
I make these fairly frequently, I just cut off a piece of my lean bread or pizza dough and make what ever size is appropriate. I also fill them with sautéed spinach/cheese and assorted meat fillings. If you google around a bit, you’ll find many suggestions for different styles.
Isn’t it also traditional to crack an egg on top at the last minute
