Ingredients

Sautéed Onion

• ½ cup chopped sweet onion

• 2 tbsp butter

Wet Ingredients

• ¾ cup warm water (70–80°C / 158–176°F)

• ¼ cup sour cream

Sugar, Salt & Seasoning

• 3 tbsp sugar, divided

• 3 ½ tsp salt, divided

Herb Blend

• 1 ½ tsp minced chives

• 1 ½ tsp dried basil

• 1 ½ tsp dried parsley flakes

• ¾ tsp dried oregano

• ¾ tsp dill weed

• ¾ tsp dried minced garlic

Dry Ingredients

• 3 cups bread flour

• 1 packet (¼ oz) active dry yeast

Boiling & Finishing

• 3 quarts water

• 2 tbsp yellow cornmeal

Instructions

1. Sauté the Onion In a skillet, sauté the chopped sweet onion in butter over medium heat until soft and fragrant. Let cool slightly.

2. Load the Bread Machine In the bread machine pan, add the ingredients in this order:

• warm water

• sour cream

• sautéed onion

• 2 tbsp of the sugar

• 1½ tsp of the salt

• all herbs and dried garlic

• bread flour

• active dry yeast

3. Start the Dough Cycle Select the Dough setting. After about 5 minutes of mixing, check the dough. Add 1–2 tbsp of water or flour if needed to achieve a smooth, slightly tacky dough.

4. Shape the Bagels When the dough cycle is complete, turn the dough onto a lightly floured surface. Divide into 8 equal pieces and shape each into a smooth ball. Use your thumb to poke a hole through the center of each ball, gently stretching it into a bagel shape.

5. Rest & Refrigerate Place the shaped bagels on a baking sheet. Cover and let rest for 30 minutes at room temperature. Transfer to the refrigerator and chill overnight.

6. Bring to Room Temperature & Flatten Remove the bagels from the refrigerator and let them sit at room temperature for 30 minutes. Gently flatten each bagel slightly with your fingertips.

7. Prepare the Boiling Water Bring 3 quarts of water to a boil. Add the remaining 1 tbsp sugar and 2 tsp salt.

8. Boil the Bagels Drop bagels into the boiling water one at a time. Boil for 30 seconds, flip, and boil for another 30 seconds. Remove and drain well on paper towels.

9. Prepare the Baking Sheets Sprinkle two greased baking sheets with yellow cornmeal. Place the drained bagels on the sheets, spacing them 2 inches apart.

10. Bake - bake at 425°F (220°C) for 12–15 minutes, or until golden brown. Transfer to wire racks to cool completely

Nutrition Facts —

1 Herbed Onion Bagel

Calories: 260–290 Total Fat: 3–4 g Saturated Fat: 1.5 g Cholesterol: 5–10 mg Sodium: 600–680 mg Total Carbohydrates: 52–55 g Dietary Fiber: 2–3 g Sugars: 5–6 g Protein: 8–10 g