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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 9 |
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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 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 king arthur unbleached bread flour |
1 package (1/4 ounce) active dry yeast |
3 quarts water |
2 tablespoons yellow cornmeal |
Directions:
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.
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