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Herbed Onion Bagels

I create my delightful bagels by adapting several other recipes. I enjoy them spread with cream cheese or onion and chive cream cheese.—Pam Kaiser, Mansfield, Missouri

9 ServingsPrep: 30 min. + chilling Bake: 15 min. + cooling

Ingredients

1/2 cup finely chopped sweet onion
2 tablespoons butter
3/4 cup warm water (70° to 80°)
1/4 cup sour cream
3 tablespoons sugar, divided
3-1/2 teaspoons salt, divided
1-1/2 teaspoons minced chives
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
3/4 teaspoon dried oregano
3/4 teaspoon dill weed
3/4 teaspoon dried minced garlic
3 cups bread flour
1 package (1/4 ounce) active dry yeast
3 quarts water
2 tablespoons yellow cornmeal

Directions

In a large skillet, saute onion in butter until tender. In bread
machine pan, place the water, sour cream, onion mixture, 2
tablespoons sugar, 1-1/2 teaspoons salt, herbs, garlic, flour and
yeast in order suggested by manufacturer. Select dough setting
(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of
water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface.

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Herbed Onion Bagels (continued)

Directions (continued)

Shape into nine balls. Push thumb through centers to form a
1-1/2-in. hole. Place on parchment paper-lined baking sheets. Cover
and let rest for 30 minutes, then refrigerate overnight.
Let stand at room temperature for 30 minutes; flatten bagels
slightly. In a non-aluminum Dutch oven, bring water to a boil with
remaining sugar and salt. Drop bagels, one at a time, into water.
Cook for 30 seconds; turn and cook 30 seconds longer. Remove with a
slotted spoon; drain well on paper towels.
Sprinkle two ungreased baking sheets with cornmeal; place bagels 2
in. apart on prepared pans. Bake at 425° for 12-15 minutes or
until golden brown. Remove to wire racks to cool. Yield: 9 bagels.