If you love the idea of fresh-baked bread with a golden crust and a subtle tang from onions, this recipe will quickly become your go-to. Onion Bagels are surprisingly easy to make at home, making your kitchen smell like a cozy bakery in no time.
Why I Can’t Stop Making These Cookies
- Quick win: Ready to eat in under two hours, including rising time.
- Flavor twist: Caramelized onions bring a sweet-savory depth you won’t find in plain bagels.
- Pantry-friendly: Uses simple ingredients most of us already have on hand.
- Kid-friendly: Soft texture and mild onion flavor appeal to all ages.
- Seasonal appeal: Perfect for cozy fall mornings or weekend brunches all year round.
What Type of Onions Should I Use?
For the best flavor, yellow onions are ideal they caramelize beautifully and add a natural sweetness. Make sure to slice them thinly and cook them low and slow until golden brown. Fresh onions provide the richest flavor, but if you need a shortcut, frozen sliced onions work fine; just thaw completely and pat dry to avoid too much moisture in your dough. Avoid dried onion flakes here, as they can result in a patchy texture and less intense flavor.
Options for Ingredient Alternatives
- Butter: Swap with olive oil or neutral vegetable oil for a different richness.
- Milk: Use whole milk, skim, or non-dairy alternatives like almond or oat milk.
- Onion: Substitute caramelized shallots or leeks if you want a milder onion taste.
- Flour: All-purpose flour is standard, but bread flour can boost chewiness.
- Sweetener (optional): Add 1 tsp honey or sugar to the dough for subtle sweetness to balance the onion’s savor.
The Biggest Challenges While Baking
- Overmixing dough can lead to tough bagels; mix just until combined.
- Butter temperature matters: use softened butter, not melted, to keep the dough tender.
- Fold caramelized onions in last and gently to avoid squashing their texture.
- If the dough feels dry or crumbly, add milk 1 tablespoon at a time until it comes together.
- Chill the shaped dough for 30 minutes before boiling and baking to improve texture and flavor development.
Storage & Freezing Instructions
Store your baked onion bagels in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator up to 5 days or freeze for up to 3 months. To freeze, layer bagels with parchment paper in between to prevent sticking. Thaw overnight in the fridge or at room temperature, then toast lightly before serving for best freshness. You can also freeze the shaped dough before boiling and baking; thaw overnight, then continue as usual.
Estimated Nutrition
Approximately per batch (makes 6 bagels):
- Calories: 2200 total
- Fat: 30 grams
- Carbohydrates: 410 grams
- Protein: 60 grams
Per bagel (1 of 6): - Calories: 365–370
- Fat: 5 grams
- Carbohydrates: 68 grams
- Protein: 10 grams
Ingredients
- 4 cups bread flour or all-purpose flour (480 g)
- 1 ½ tsp salt
- 2 tsp instant yeast
- 1 ½ cups warm water (110°F / 43°C)
- 1 ½ cups caramelized onions, cooled (about 200 g)
- 1 tbsp granulated sugar
- 2 tbsp unsalted butter, softened (28 g)
- 1 large egg white (for egg wash)
- Optional: 1 tbsp onion flakes or seeds for topping
Step-by-Step Instructions
- Combine warm water, yeast, and sugar in a large bowl. Let it sit for 5 minutes until foamy.
- Add flour, salt, and softened butter to the yeast mixture. Stir until a rough dough forms.
- Turn dough onto a floured surface and knead for about 8 minutes until smooth and elastic.
- Gently fold in the cooled caramelized onions until evenly distributed, taking care not to mash them.
- Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled.
- Punch down the dough and divide into 6 equal pieces. Shape each piece into a ball, then poke a hole in the center to form a bagel shape. Let rest for 30 minutes.
- Preheat oven to 425°F (220°C). Bring a large pot of water to boil, then reduce to a simmer. Boil each bagel for 1 minute per side, drain on a rack. Brush with egg white, sprinkle toppings if desired, and bake for 20-22 minutes until golden brown. Cool on a wire rack before serving.
Tips, Variations & Serving Ideas
- Add shredded cheese or everything bagel seasoning on top before baking.
- Use caramelized shallots instead of onions for a twist.
- Store leftover bagels in a paper bag to keep crust crispy.
- Underbake by a few minutes for a softer, chewier center.
- Slice and toast with cream cheese, smoked salmon, or hummus.
- Dough can be shaped into rolls or sandwich buns if preferred.
FAQs
Q: Can I make the dough ahead of time?
A: Yes! Refrigerate the dough overnight after the first rise and shape just before baking.
Q: Do I have to boil the bagels before baking?
A: Boiling sets the crust and creates the characteristic chewiness, so it’s highly recommended.
Q: Can I use dried onion flakes instead of fresh?
A: Fresh caramelized onions offer the best flavor, but dried flakes work if rehydrated and used sparingly.
Save This for Later (Pinterest)
Love these Onion Bagels as much as I do? Save this recipe to your favorite Pinterest board so you can come back to it any time. Sharing it will help your friends discover a new favorite breakfast too!
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