Serves: 12
Total Calories: 102

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.

Nutritional Facts:

Serves: 12
Total Calories: 102
Calories from Fat: 0

More Recipes from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook:
Apple-Rhubarb Bread
Baked Brown Bread
Baked Eggplant with Two Cheeses
Banana-Gingerbread Muffins
Basil Pepper Biscuits
Beets in Sweet Orange Sauce
Best Salad Bar Choices
Blueberry Corn Muffins
Bread Salad
Broccoli and Pasta in Dijon Sauce
Bulgur Biscuits
Buttermilk Toasted-Oat Scones
Cajun Side Dish
Carrot-Zucchini Muffins
Cheese and Currant Wedges
Cream of Corn and Broccoli Casserole
Creamy Coleslaw
Creamy Rice-Fruit Salad
Crunchy Lemon Rice
Dressing Tips
Easy Cheesy Crescents
Easy Herb Rolls
Easy Multigrain Bread
Fluffy Corn Bread
Garden Potato Salad
Ginger-Glazed Carrots
Greek Couscous Salad
Hearty Multigrain Biscuits
Herb Popovers
Honey Green Beans with Cranberries
Honey Raisin Wheat Bread
Honey-Lime Fruit Salad
Irish Soda Bread
Irish Yogurt Bread
Jicama-Spinach Salad with Lime-Yogurt Dressing
Layered Mixed
Lemon Greek Salad
Lemon and Mustard Dressing
Lime-Yogurt Dressing
Low-Fat Spreads
Macaroni with Marinated Tomatoes
Millet Pilaf
Mixed Vegetable Salad
No-Knead Bran Rolls
Onion Bagels
Orange-Sesame Dressing
Parmesan-Pepper Rolls
Picnic Pasta Salad
Poppy Seed Drop Scones
Pumpkin-Fruit Bread
Ratatouille
Roasted Baby Carrots
Roasted Cauliflower and Mushrooms
Steamed Vegetables with Yogurt Sauce
Stir-fried Asparagus with Sichuan Sauce
Sweet-and-Sour Broccoli and Baby Corn
Sweet-and-Sour Veggies and Beans
Sweet-and-Spicy Carrot Salad
Three-Pepper Stir-fry
Tomato Pesto Batter Bread
Tossed Greens with Sesame and Oranges
Two-Potato Salad with Dill Dressing
Vegetable-Kasha Salad
Yogurt Sauce
Zucchini-Apricot Bread