Herbed Onion Bagels Recipe

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Herbed Onion Bagels Recipe
Herbed Onion Bagels Recipe photo by Taste of Home
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Herbed Onion Bagels Recipe

Read Reviews
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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
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 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. 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.
Originally published as Herbed Onion Bagels in Taste of Home Christmas Annual Annual 2012, p54

Nutritional Facts

1 each: 195 calories, 4g fat (2g saturated fat), 11mg cholesterol, 415mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 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
  1. 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).
  2. When cycle is completed, turn dough onto a lightly floured surface. 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.
  3. 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.
  4. 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.
Originally published as Herbed Onion Bagels in Taste of Home Christmas Annual Annual 2012, p54

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becky66 User ID: 1915904 113232
Reviewed Dec. 17, 2013

"I thought the flavor of these bagels was very good. I don't have a bread machine, so I mixed and kneaded by hand and they turned out just fine, though next time I would let the dough rise longer first before shaping the bagels. I made mini bagels instead of the regular-sized bagels (tripled the recipe and ended up with about 50), and let them stand the next morning about 1 hour, part of the time in a slightly warmed oven, instead of the 30 minutes indicated in the recipe, and they softened up after being refrigerated. Boiling them made a nice chewy crust, and I used an aluminum pan because I don't have anything else, and didn't have any problems. I'm not sure why the recipe called for non-aluminum. I rated a 3 because I would have liked to see directions for hand mixing/kneading, and some more specifics on time. I guessed on the time, and it probably should have been more so that the dough was a little more elastic. I will make these again."

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