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
Provided by Taste of Home
Time 45m
Yield 9 bagels.
Number Of Ingredients 16
Steps:
- 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 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.
Nutrition Facts : Calories 195 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 415mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
ASIAGO BAGELS
Discover a cheesy alternative to the usual sweet bread brunch offerings. There's no need to stop by a bakery when you can make this asiago bagel recipe at home. -Tami Kuehl, Loup City, Nebraska
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In bread machine pan, place the water, eggs, oil, honey, 1/2 cup cheese, milk powder, salt, basil, flours 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 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten bagels slightly., Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels., In a small bowl, combine egg white and water; brush over bagels. Sprinkle with remaining cheese. Place 2 in. apart on greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 239 calories, Fat 9g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 342mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
ONION BAGELS
My family loves onion bagels, but they are expensive to buy for as many as they would eat, so I found this recipe online.
Provided by Kzim4
Categories Yeast Breads
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine warm water, yeast and 3 tablespoons sugar. Let stand 5 minutes or until foamy. Stir in salt and onion.
- Gradually mix in 4 cups of flour, beat on medium speed for 5 minutes. Add enough of remaining flour to make a stiff dough. Turn onto floured board and knead until smooth and no longre sticky (about 15 minutes), or knead in heavy-duty mixer for 2 minutes, adding more flour as needed.
- Place in greased bowl, turning to coat all sides. Cover; let rise until doubled in size (about 40 minutes).
- Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ballHolding ball with both hands,poke your thumbs through the center. With one thumb in hole, work around the perimiter, shaping like a doughnut 3-3 1/2 inches across.
- Place shaped bagel on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.
- Bring 3 quarts of water and remaining 1 tablespoon of sugar to boiling in a large kettle (like a dutch oven). Adjust heat to keep it gently boiling.
- Lightly grease a baking sheet and sprinle with cornmeal. Heat oven to 400 degrees.
- Gently lift one bagel at a time and drop into water, boiling 4-5 at a time (depending on the size of your pot). Boil for 5 minutes, turning often.
- Lift out with a slotted spoon, drain breifly on a towel and then place on prepared baking sheet. Repeat until all bagels are boiled.
- Combine egg yolk with 1 tablespoon water and brush on top of bagels.
- Bake for 35-40 minutes, or until well browned and crusty. Cool on rack.
- **I like to have smaller bagels, so I divide my dough into 16 pieces and bake for 30-35 minutes.
HONEY BAGELS
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, 3 tablespoons honey, brown sugar, salt and egg; mix well. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until a smooth, firm dough forms, 8-10 minutes. Cover and let rest for 10 minutes., Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly., In a large saucepan or Dutch oven, bring 8 cups water and remaining honey to a boil. Drop bagels, 1 at a time, into boiling water. Cook bagels for 45 seconds; turn and cook 45 seconds longer. Remove bagels with a slotted spoon; drain and sprinkle with minced onion, sesame seeds and poppy seeds., Place bagels 2 in. apart on baking sheets lined with parchment. Bake at 425° for 12 minutes. Turn and bake until golden brown, about 5 minutes longer.
Nutrition Facts : Calories 265 calories, Fat 5g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 303mg sodium, Carbohydrate 48g carbohydrate (14g sugars, Fiber 2g fiber), Protein 7g protein.
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