Janice makes these at her home in Banff, Alberta. Ian likes to have one in the morning, toasted and spread with cream cheese. She made up a batch and froze them so we could have them for breakfast when we last visited.
Janice says you can substitute dried onion flakes for the chopped sweet onion.
After baking, place on a cooling rack. When cool, slice, wrap and freeze them on a tray, then place in a freezer bag or container. Take out a few at night to defrost overnight; heat up in the toaster the next morning. Her recipe is from tasteofhome.com
Makes 9 bagels.
- 1/2 cup finely chopped sweet onion
- 2 Tbsp butter
- 1 pkg (1/4 oz or 2-1/4 tsp) traditional active dry yeast
- 3/4 cup warm water (70 to 80 degrees F)
- 1/4 cup sour cream
- 3 Tbsp sugar, divided
- 3-1/2 tsp salt, divided
- 1-1/2 tsp. minced chives
- 1-1/2 tsp. dried basil
- 1-1/2 tsp. dried parsley flakes
- 3/4 tsp. dried oregano
- 3/4 tsp. dill weed
- 3/4 tsp. dried minced garlic
- 3 cups bread flour
- 3 quarts water
- 2 Tbsp. yellow cornmeal
Saute the onion in the butter until tender.
Dissolve yeast in warm water.
In small bowl, combine the sour cream and 2 Tbsp sugar.
In a large bowl, combine the cooked onion mixture, 1-1/2 tsp salt and herbs, garlic and flour.
Add the yeast mixture, sour cream mixture and enough water to form a soft dough.
Turn dough onto a floured surface.
Knead until a smooth, firm dough forms, 8-10 minutes.
Cover the dough and let rest 30 minutes in a warm place.
Turn dough onto a lightly floured surface.
Shape into 9 balls.
Push thumb through the centers to form a 1-1/2 inch hole.
Place on parchment-lined baking sheets.
Cover, let rest 30 minutes.
Refrigerate overnight.
Let bagels stand at room temperature for 30 minutes.
Flatten bagels slightly.
In a non-aluminum pot, bring water to a boil with remaining sugar and salt.
Drop the bagels, one at a time, into water.
Cook 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.
Pace bagels 2 inches apart on the prepared pans.
Bake at 425 degrees F for 12-15 minutes or until bolden brown.
Remove bagels to wire racks to cool.
1 bagel = 195 calories
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