Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
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 bread flour
1 package (1/4 ounce) active dry yeast
3 quarts water
2 tablespoons yellow cornmeal
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.
Test Kitchen tips
To prepare dough by hand: Dissolve yeast in warm water. In small bowl, combine sour cream and 2 tablespoons sugar. In a large bowl, combine, cooked onion mixture, 1-1/2 teaspoons salt, herbs, garlic, flour. Add yeast mixture, sour cream mixture and enough water to form a soft dough. Turn onto a floured surface; knead until a smooth, firm dough forms, 8-10 minutes. Cover and let rest 30 minutes in a warm place. Proceed with recipe as written.