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Cook'n with Betty Crocker 
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Onion Bagels |
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Serves: 12 Print this RecipeTry your hand at making homemade bagels an activity your whole family will enjoy! The water dip creates a crusty outside. 2 packages regular active dry yeast 1 1/4 cups warm water (105 to 115 degrees) 1 small onion, finely chopped (1/4 cup) 2 large shallots, finely chopped (1/4 cup) 1 teaspoon salt 1/8 teaspoon pepper 3 1/2 to 4 cups all-purpose flour Stone Ground or degerminated cornmeal Hot water Dissolve yeast in warm water in large bowl. Stir in onion, shallots, salt, pepper and enough flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 10 minutes or until dough is smooth and elastic. Spray large bowl with nonstick cooking spray. Place dough in bowl, and turn greased side up. Cover and let rise in warm place about 30 minutes or until almost double. (Dough is ready if indentation remains when touched.) Spray cookie sheet with nonstick cooking spray; sprinkle with cornmeal. Punch down dough. Divide dough into 12 equal pieces. Shape each piece into a ball with floured hands. Poke a hole into the center of each ball and enlarge hole with thumb to 1 1/2 inches. Place on cookie sheet. Cover and let rise in warm place 15 minutes. Heat oven to 400°. Carefully lift each bagel off cookie sheet and dip into hot water. Place back on cookie sheet; reshape hole if necessary. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet. Cool on wire rack. 1 Bagel: Calories 125 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 180mg; Carbohydrate 29g (Dietary Fiber 2g); Protein 4g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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