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,
- 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
image/svg+xml Text Ingredients View Recipe,
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 Tbsp. of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Shape into 9 balls. Push thumb through centers to form a 1-1/2-in. hole. Place on parchment-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, 1 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 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.
1 bagel: 195 calories, 4g fat (2g saturated fat), 11mg cholesterol, 415mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 6g protein.