Taste of Home
Herbed Onion Bagels
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min.
YIELD: 9 bagels.
I created my delightful bagels by combining elements from several recipes. I enjoy them for breakfast plain or with onion and chive cream cheese. —Pam Kaiser, Mansfield, Missouri
Ingredients
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1/2 cup finely chopped sweet onion
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2 tablespoons butter
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3/4 cup warm water (70° to 80°)
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1/4 cup sour cream
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3 tablespoons sugar, divided
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3-1/2 teaspoons salt, divided
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1-1/2 teaspoons minced chives
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1-1/2 teaspoons dried basil
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1-1/2 teaspoons dried parsley flakes
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3/4 teaspoon dried oregano
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3/4 teaspoon dill weed
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3/4 teaspoon dried minced garlic
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3 cups bread flour
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1 package (1/4 ounce) active dry yeast
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3 quarts water
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2 tablespoons yellow cornmeal
Directions
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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 1-2 tablespoons water or flour if needed).
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2.
When cycle is completed, turn dough onto a lightly floured surface. Shape into 9 balls. Push thumb through centers to form 1-1/2-in. holes. Place on parchment-lined baking sheets. Cover and let rest for 30 minutes. Refrigerate overnight.
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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, 1 at a time, into water. Cook 30 seconds; turn and cook 30 seconds longer. Remove with a slotted spoon; drain well on paper towels.
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4.
Sprinkle 2 greased baking sheets with cornmeal; place bagels 2 in. apart on prepared pans. Bake at 425° until golden brown, 12-15 minutes. Remove to wire racks to cool.
Nutrition Facts
1 bagel: 195 calories, 4g fat (2g saturated fat), 11mg cholesterol, 415mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 6g protein.
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