Onion Bagel Recipe
A foolproof onion bagel recipe yielding 8 chewy, golden homemade bagels topped with sweet caramelized onions—perfect for breakfast, lunch, or a savory snack.
Equipment
- Large mixing bowl
- Small bowl
- Skillet
- Large pot
- Slotted spoon
- Baking sheet
- Parchment paper
- Oven
- Wire rack
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 3 ½ cups bread flour or all-purpose flour
- 1 ¼ cups lukewarm water 100–110°F
- 1 tablespoon sugar or honey
- 2 teaspoons salt
- 1 tablespoon active dry yeast or 2 teaspoons instant yeast
- 1 tablespoon vegetable oil or olive oil
- 1 medium onion finely chopped
- 1 tablespoon olive oil for caramelizing; or butter
- Pinch of salt for onions
- 2 quarts water for boiling
- 1 tablespoon honey or barley malt syrup optional, for boiling
Instructions
- Prepare the Dough – In a small bowl, mix 1 ¼ cups lukewarm water, 1 tablespoon sugar, and 1 tablespoon active dry yeast. Let it rest 5–10 minutes until bubbly. In a large mixing bowl, combine 3 ½ cups bread flour and 2 teaspoons salt. Add the yeast mixture and 1 tablespoon vegetable oil. Knead for 8–10 minutes until smooth and elastic (use a stand mixer with a dough hook if available). Place in an oiled bowl, cover with a damp towel, and let rise for 1 hour until doubled.
- Caramelize the Onions – Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 finely chopped medium onion and a pinch of salt. Cook 10–15 minutes, stirring occasionally, until golden brown. Set aside to cool.
- Shape the Bagels – Punch down the risen dough and divide into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger. Stretch the hole to 1–2 inches wide. Place shaped bagels on a parchment-lined baking sheet, cover, and rest for 10 minutes.
- Boil the Bagels – Preheat oven to 425°F (220°C). Bring 2 quarts water to a boil in a large pot, adding 1 tablespoon honey or barley malt syrup if using. Boil bagels 2–3 at a time, 1 minute per side. Remove with a slotted spoon and place back on the baking sheet.
- Add Toppings & Bake – While bagels are wet from boiling, sprinkle caramelized onions on top and press lightly to stick. Bake for 20–25 minutes until golden brown. Cool on a wire rack.
Notes
Chewier Texture: Use bread flour and extend boiling to 90 seconds per side.
Storage: Store in an airtight container for 3 days or freeze for 2 months; reheat at 350°F for 5 minutes.
Onion Boost: Mix dried minced onions into the caramelized topping for extra crunch.
Variations: Add shredded cheddar for an onion cheese bagel, use gluten-free flour (adjust texture), or mix red pepper flakes into onions for spice.
Troubleshooting: Sticky dough? Add flour 1 tablespoon at a time. Bagels falling apart during boiling? Shape tighter.