Best 4 Herbed Onion Bagels Recipes

Herbed onion bagels are a delicious and savory treat, perfect for a morning meal or a light lunch. With their crispy exterior and soft, chewy interior, these bagels are sure to be a hit with everyone who tries them. They are also relatively easy to make, so you can enjoy them fresh from the oven without having to spend hours in the kitchen. To help you make the best herbed onion bagels, we have gathered some of the best recipes from around the world. These recipes include a variety of ingredients and techniques, so you can find one that suits your taste and skill level. Whether you like your bagels plain or loaded with toppings, we have a recipe that you will love. So get ready to enjoy the deliciousness of herbed onion bagels!

Check out the recipes below so you can choose the best recipe for yourself!

HERBED ONION BAGELS

Herbed Onion Bagels image

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

Ingredients

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

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.

HERBED ONION BREAD

Herbed Onion Bread image

I really enjoy the convenience of my bread machine and use it often. Of all the recipes I've made in it, this is one of the best. The wonderful aroma while this herbed bread is baking makes it hard to wait for a savory slice.

Provided by Taste of Home

Time 3h5m

Yield 1 loaf (1-1/2 pounds, 16 slices).

Number Of Ingredients 10

Ingredients

1 cup plus 1 tablespoon water (70° to 80°)
2 tablespoons butter, softened
1-1/4 teaspoons salt
3 cups bread flour
2 teaspoons dried minced onion
1-1/2 teaspoons dill weed
1 teaspoon poppy seeds
2 tablespoons nonfat dry milk powder
2 tablespoons sugar
1-1/2 teaspoons active dry yeast

Steps:

In bread machine pan, place all ingredients in order suggest by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 100 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 204mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

ONION BAGELS

Onion Bagels image

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

Ingredients

2 cups warm water
2 (1/4 ounce) packets bulk active dry yeast
4 tablespoons sugar, divided
1 tablespoon salt
1/2 cup chopped dehydrated onion
5 -5 3/4 cups flour
cornmeal, for sprinkling on baking sheet
1 egg yolk
1 tablespoon water

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.

ONION HERB BAGEL CHIPS

Onion Herb Bagel Chips image

These chips are real tasty with dips and spreads or just as a snack. This came from web site Perfectentertaining. Good with recipe 109436.

Provided by gwynn

Categories < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 (1 ounce) envelope onion soup mix
2/3 cup melted butter
1 teaspoon crushed dried basil leaves
1/2 teaspoon crumbled dried rosemary
1 pinch crushed dried oregano
1/2 teaspoon garlic powder
5 bagels, cut into 1/8 inch slices

Steps:

Preheat oven to 250 drgrees.
Mix all of the ingredients except for the bagels.
Brush each side the bagel slices liberally with the mixture and place on a baking sheet.
Bake for 45 minutes or until crispy and golden brown, flipping the slices every 15 minutes.

Nutrition Facts : Calories 328, Fat 16.6, SaturatedFat 9.9, Cholesterol 40.9, Sodium 746.4, Carbohydrate 37.4, Fiber 1.8, Sugar 0.8, Protein 7.4

Tips:

To achieve the best flavor, use fresh herbs and onions.
Be sure to let the dough rise twice, as this will help to create a light and fluffy bagel.
If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, until it is smooth and elastic.
When shaping the bagels, be sure to tuck the edges underneath to create a smooth surface.
If you don't have a bagel board, you can boil the bagels on a lightly greased baking sheet.
Be sure to rotate the bagels halfway through the boiling process so that they cook evenly.
After boiling, the bagels should be baked in a hot oven until they are golden brown.
Let the bagels cool slightly before slicing and serving.

Conclusion:

These delicious and flavorful herbed onion bagels are a great way to start your day or enjoy as a snack. With their crispy crust and soft, chewy interior, they are sure to be a hit with everyone who tries them. So next time you're in the mood for a bagel, give this recipe a try!