Have you ever found yourself craving a bagel so much that you bake them multiple times in just one week? That’s precisely what happened with me and these Onion Bagels. There’s something irresistibly comforting about the warm, chewy texture paired with that savory onion flavor that keeps pulling me back to the kitchen.
I’m making these Onion Bagels for the 3rd time THIS WEEK, and honestly, I’m not mad about it. Whether you’re new to bagel baking or just looking to spice up your breakfast game, this recipe is a great place to start. Let me walk you through why these bagels should be your next homemade project.
Why I Can’t Stop Making These Cookies
- They come together quickly with simple pantry staples.
- The savory onion adds a flavor twist that’s nostalgic yet fresh.
- Perfect for kids and adults who love a hearty sandwich base or snack.
- Ideal for making ahead and freezing, so you’re never without a bagel.
- Their golden crust and chewy crumb make them preschool snack table worthy and weekend brunch stars.
What Type of Onion Should I Use?
For these Onion Bagels, yellow onions are my go-to. Their natural sweetness and mild sharpness balance the dough perfectly. Fresh is best, but if you only have frozen onions on hand, thaw them fully and pat them dry to avoid soggy dough. Avoid using dried onion flakes for this recipe because they don’t incorporate as well and can create dry pockets inside the bagel. Fresh onions sautéed lightly or raw can both work, depending on how bold you want your onion flavor to be.
Options for Ingredient Alternatives
- Instead of unsalted butter, use coconut oil (chill dough an extra 30 minutes if using coconut oil so it firms up).
- Swap plain milk for any plant-based milk, like almond or oat, for a dairy-free option.
- Use honey or maple syrup instead of sugar for a subtle sweetness variation.
- Experiment with smoked sea salt instead of regular salt for a hint of smoky depth.
- For a bit of extra flavor, add a teaspoon of garlic powder or onion powder.
The Biggest Challenges While Baking
- Be careful not to overmix the dough; overworked gluten will make the bagels tough. Mix until just combined, then knead gently.
- Fold in your onions last and gently to avoid breaking the dough structure.
- Butter or oil should be at room temperature but not melted to allow for proper mixing and crumb structure.
- If your dough feels dry or crumbly, add one tablespoon of milk at a time until it comes together.
- Chilling the dough for 30 minutes before shaping helps it hold its form and develops better chewiness.
Storage & Freezing Instructions
Store your Onion Bagels on the counter inside an airtight container or bag for up to 2 days. For more extended storage, please place them in the fridge tightly wrapped for up to a week. To freeze, layer them between parchment paper in a freezer bag or container, and store for up to 3 months. For make-ahead dough, shape the bagels, freeze them on a tray until solid, then transfer to a bag; when ready to bake, thaw in the fridge overnight and bake as usual.
Estimated Nutrition
This batch makes about eight medium bagels. The whole batch has approximately 1400 calories, 45 g fat, 210 g carbohydrates, and 40 g protein. Per bagel, expect roughly 175 calories, 5.5 g fat, 26 g carbs, and 5 g protein, a balanced option for breakfast or sandwiches.
Ingredients
- 4 cups bread flour (480 g)
- 1 1/2 cups warm water, about 110°F (350 ml)
- 2 1/4 tsp active dry yeast (1 packet)
- 1 Tbsp granulated sugar (12 g)
- 2 tsp salt
- 2 Tbsp unsalted butter, softened (28 g)
- 1 cup finely chopped yellow onion, fresh or thawed and patted dry (150 g)
- 1 tsp garlic powder (optional)
- 1 egg white, beaten (for egg wash)
- 1 Tbsp malt syrup or honey (optional, for boiling water)
Step-by-Step Instructions
- In a large bowl, combine warm water, sugar, and yeast. Stir lightly and let sit for 5–10 minutes, until foamy.
- Add bread flour, salt, and softened butter to the yeast mixture. Mix until a rough dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Gently fold in the chopped onions and garlic powder, if using, being careful not to overwork the dough.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
- Punch down the dough and divide it into eight equal pieces. Shape each piece into a ball, then poke a hole through the center with your finger and stretch gently into a bagel shape.
- Bring a large pot of water to a boil. Add the malt syrup or honey if using. Boil bagels in batches for 1 minute per side, then transfer to a baking sheet lined with parchment. Brush with egg white. Bake at 425°F (220°C) for 20–25 minutes until golden brown.
Tips, Variations & Serving Ideas
- Add poppy seeds, sesame seeds, or everything bagel seasoning before baking for extra crunch and flavor.
- Underbake by 2 to 3 minutes for a softer, chewier center.
- Slice and toast with cream cheese and smoked salmon for a classic deli-style treat.
- Make mini bagels for snack-size bites that kids love.
- For a stronger onion flavor, caramelize the onions before mixing in.
- Store leftover bagels in the fridge and toast before serving for freshness.
- Use leftover cooked bacon or cheddar in the dough for a savory twist.
FAQs
Q: Can I use all-purpose flour instead of bread flour?
A: Yes, but bread flour gives better chewiness and structure due to higher protein content.
Q: How do I know when the bagels are done baking?
A: They should be golden brown on top and sound hollow when tapped on the bottom.
Q: Can I freeze the bagels after baking?
A: Absolutely! Let them cool completely, then freeze in a sealed bag for up to 3 months.
Q: What’s the purpose of boiling the bagels before baking?
A: Boiling gives bagels their signature chewy crust and prevents them from rising too much in the oven.
Save This for Later (Pinterest)
Loved these Onion Bagels? Save this recipe now so you can make them anytime you’re craving that perfect chewy, savory bite. Share with friends who need a delicious breakfast upgrade!
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