Onion Bagels Recipe

Introduction

Onion bagels bring a savory twist to a classic favorite, combining a slightly sweet dough with the aromatic flavor of dried onions on top. Perfect for breakfast sandwiches or just toasted with cream cheese, these homemade bagels are chewy, golden, and utterly delicious.

Ingredients

• 2 cups warm water (about 115°F)
• 1 tablespoon instant yeast
• 2 1/2 tablespoons sugar
• 2 1/2 teaspoons salt
• 5 1/3 cups unbleached bread flour (plus more as needed)
• Water (for boiling)
• 1 tablespoon sugar (for boiling water)
• Dried onion flakes (for topping)
• 1 egg white (optional, for egg wash)

Instructions

1. Step 1: In the bowl of a stand mixer, combine the warm water, instant yeast, sugar, and salt. Add the bread flour and mix until a shaggy dough forms. If the dough feels sticky, incorporate a little extra flour to make it manageable.
2. Step 2: Knead the dough for about 10 minutes until it becomes smooth and elastic. Transfer the dough to a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for about 1 hour, until it has doubled in size.
3. Step 3: Punch down the risen dough and divide it into 8 equal pieces. On a lightly floured surface, roll each piece into a ball. Use your thumb to poke a hole through the center of each ball and gently stretch it to form the classic bagel shape.
4. Step 4: Bring a large pot of water to a boil, adding 1 tablespoon of sugar. Working in batches, carefully drop each bagel into the boiling water and boil for 30 seconds on each side. Remove with a slotted spoon and let the excess water drain off.
5. Step 5: Place the boiled bagels on parchment-lined baking sheets. Immediately sprinkle each bagel with dried onion flakes. If using, lightly brush the tops with the egg white wash for a shiny finish.
6. Step 6: Preheat the oven to 400°F. Bake the bagels for 20 to 25 minutes until they turn golden brown. Allow them to cool on a wire rack before serving.

Tips & Variations

• For a richer flavor, substitute half of the bread flour with whole wheat flour.
• If you prefer a softer crust, reduce the baking time slightly and wrap cooled bagels in a damp towel for a few minutes before serving.
• Try using caramelized onions instead of dried flakes for a sweeter topping option.
• Brush with water instead of egg white for a less shiny, but still tasty finish.

Storage

Store cooled bagels in an airtight container or plastic bag at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, toast frozen bagels directly or thaw at room temperature and warm in the oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Yes, you can mix and knead the dough by hand. Combine ingredients in a large bowl, then knead on a floured surface for about 10-12 minutes until smooth and elastic.

Why do I need to boil the bagels before baking?

Boiling bagels creates their characteristic chewy crust by gelatinizing the starch on the surface, which also helps them hold their shape during baking and enhances the texture.

Onion Bagels Recipe

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★★★★★

4.5 from 124 reviews

• Author: lilan
• Total Time: 1 hour 45 minutes
• Yield: 8 bagels 1x

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Description

These homemade onion bagels are perfectly chewy with a golden crust, topped with flavorful dried onion flakes. Made from scratch with simple ingredients, they are boiled before baking to achieve that classic bagel texture and a shiny finish with an optional egg white wash.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups warm water (about 115°F)
• 1 tablespoon instant yeast
• 2 1/2 tablespoons sugar
• 2 1/2 teaspoons salt
• 5 1/3 cups unbleached bread flour (plus more as needed)

Boiling Ingredients

• Water (for boiling)
• 1 tablespoon sugar (for boiling water)

Topping Ingredients

• Dried onion flakes (for topping)
• 1 egg white (optional, for egg wash)

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Instructions

1. Mix dough: In the bowl of a stand mixer, combine warm water, instant yeast, sugar, and salt. Add the bread flour and mix until a shaggy dough forms. If the dough feels sticky, add a little extra flour as needed.
2. Knead and rise: Knead the dough for about 10 minutes until smooth and elastic. Transfer it to a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for about 1 hour, until doubled in size.
3. Shape bagels: Punch down the risen dough and divide it into 8 equal pieces. On a lightly floured surface, roll each piece into a ball. Use your thumb to poke a hole through the center of each ball and gently stretch the dough to form the classic bagel shape.
4. Boil bagels: Fill a large pot with water, add sugar, and bring it to a boil. Working in batches, gently drop each bagel into the boiling water and boil for 30 seconds on each side. Remove with a slotted spoon and let excess water drain off.
5. Bake: Place the boiled bagels on parchment-lined baking sheets. Immediately sprinkle each bagel with dried onion flakes. Optionally, brush the tops with egg white for a shiny finish. Preheat your oven to 400°F and bake for 20-25 minutes until golden brown. Let cool on a wire rack before serving.

Notes

• Use unbleached bread flour for the best chewy texture.
• Adding more flour during mixing and kneading may be necessary depending on humidity and flour brand.
• Boiling bagels briefly before baking is essential to getting the authentic chewy crust.
• The egg white wash is optional but helps produce a shiny, attractive crust.
• Store bagels in an airtight container for up to 2 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Boiling, Baking
• Cuisine: American

Keywords: onion bagels, homemade bagels, bagel recipe, chewy bagels, breakfast bread