what would happen if you used those dried onions in a jar and just kind of toasted them in a pan. Might taste bad but it's just a thought! I love onion bagels . All bagels ! lol

But that they should be rehydrated.

Still, I cannot get those where I am. I have to do it myself.

When I would visit my relatives on Long Island + Queens growing up, we'd go out every morning and get a bag of bagels that were at most a half-hour old (if not 10 minutes). Crispy on the outside, fluffy and steamy on the inside, they were wonderful. By afternoon, the uneaten one's would be rock hard but that didn't matter because there rarely were uneaten ones come afternoon.

Nowadays, stores (supermarkets, Dunkin' Donuts', things like Lenders) use these crap chewy bagels that are a far cry from the real thing. It's like chewing dough, not chewing a transformation. If fact, if you ever only ate them, you'd wonder what the big deal about bagels is, and it turns out there is no big deal about those crappy bagels, but a real bagel from a (usually) Jewish bagel shop in Queens or Brooklyn, piping hot, aroma filling up the car on the way home - those are the real treats.

I am a Jew from Long Island who grew up in the 70's and you are so right.

As a matter of fact, the crap they sell on the streets of Manhattan from coffee venders are mostly bready junk.

Lots of fake stuff out there cause the real thing takes extra work.

Most are crap.

I grew up in the mountain states, and never had a fresh bagel till I learned to make them myself.

Just put them on a rack and set your oven to its lowest setting. Put a washcloth in the door to leave it open a crack if your oven doesn't vent well.

Thank you!

Either way, use the lemon soak at the first of the video prior to drying.

http://www.foodnetwork.com/recipes/alton-brown/dried-fruit-recipe/index.html

Einstein's in Fl. and thought they were pretty good.
alot better then Lenders or any of the frozen ones.