Onion bagels brings a savory onion swirl, extra-chewy golden crust, and a soft potato-flake interior. Each warm round, after an overnight cold rest, is topped with crisp fried onion bits for more punch.
This onion bagel recipe tackles dryness and lack of flavor, ensuring a chewy texture and rich onion notes in every bite.
I used to wrestle with bagels that were tough or underflavored, but this easy onion bagel solves dry crumb and thin onion taste. So, I bake a batch when unexpected guests pop by and never stress about bland bagels again.
I once forgot to blot boiled rounds and they came out soggy, so now I let them air-dry 5 minutes (learned the hard way). The dough smells sweet after a quick 15-minute onion jam. After 12-hour chill, they pop with a tap and bake about 20 minutes.
If you need a soft sandwich loaf, try my Marble Rye Bread.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to bread flour and vital wheat gluten.
- The recipe is dairy-free.
- This recipe is not vegan due to honey.
- The recipe does not meet keto or low-carb diets due to bread flour.
- The recipe is vegetarian and nut-free.
Why You Will Love This Recipe
- Extra-chewy texture Thanks to overnight cold fermentation, potato flakes, and vital wheat gluten, these bagels have a sturdy crust and bouncy crumb that I love.
- Rich onion swirl The homemade onion jam folded into the dough infuses every slice with caramelized sweetness and savory notes I can taste right through my morning coffee.
- Glassy, golden crust A quick dip in a honey-sweetened water bath with diastatic malt guarantees that shiny brown crust I find so satisfying on my toasted bagel halves.
- Make-ahead ease Preparing dough the night before lets me grab warm bagels for breakfast without fuss, and they stay fresh in a paper bag at room temperature.
Homemade Breakfast Onion Bagels
- Prep Time: 30 minutes
- Cool Time: 12 to 16 hours
- Cook Time: 18 to 22 minutes
- Total Time: 13 hours
- Yield: 8 bagels 1x
- Category: breakfast
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
A delicious recipe for homemade onion bagels featuring a savory onion swirl and a chewy, golden crust.
Ingredients
- 4 cups bread flour (20 oz)
- 2 tablespoons potato flakes
- 2 teaspoons onion powder
- 2 teaspoons diastatic malt powder
- 2 tablespoons vital wheat gluten
- 2 teaspoons salt
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons instant yeast (1 packet)
- 1 tablespoon vegetable oil
- 1 cup plus 2 tablespoons lukewarm water
- 1 large yellow onion, finely chopped (1½ cups)
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1 teaspoon granulated sugar
- Pinch of salt
- 2 quarts water
- ¼ cup honey
- ½ cup fried onion crumbs
- 1 teaspoon coarse salt
Instructions
- In a skillet, melt the butter and oil over medium heat. Add the finely chopped onion, sugar, and a pinch of salt. Stir occasionally for about 15–18 minutes, until the onions become deeply caramelized and golden brown. Transfer the cooked onions to a bowl and allow them to cool. Properly caramelizing the onions draws out their natural sweetness, creating the perfect spread for your dough.
- In a large mixing bowl, combine the bread flour, potato flakes, onion powder, diastatic malt powder, vital wheat gluten, salt, and sugar, whisking until evenly mixed. Create a well in the center of the dry ingredients, adding the instant yeast to one side and the lukewarm water and vegetable oil to the other. Mix thoroughly until a shaggy dough forms, then knead by hand or use a stand mixer with a dough hook for about 8–10 minutes until the dough is smooth and elastic. The potato flakes and vital wheat gluten work together to maintain moisture and provide that classic chew.
- Lightly oil a clean bowl, place the kneaded dough inside, cover it, and let it rest at room temperature for 30 minutes. Afterward, wrap the bowl in plastic wrap and refrigerate it for 12 to 16 hours. This long, cold fermentation develops a deeper flavor and gives the bagels their characteristic chewy texture.
- Retrieve the dough from the refrigerator and divide it into 8 equal pieces, around 4.5 oz each. Flatten one piece into a small disk, and spread about 1½ tablespoons of the cooled onion jam over the surface. Roll it up tightly and shape the log into a 6-inch long rope, then connect the ends to form a bagel, sealing well to prevent any leaks during boiling. Repeat this process with the remaining dough pieces.
- Bring 2 quarts of water and the honey to a gentle boil in a large pot. Carefully lower 2-3 bagels at a time into the simmering water and poach them for 45 seconds on each side. Use a slotted spoon to remove the bagels, allowing any excess water to drain on a wire rack. This steps creates a glossy, slightly sweet crust and helps the toppings adhere.
- After boiling, transfer the bagels back to the parchment-lined tray. Top each one with fried onion crumbs and a sprinkle of coarse salt. Preheat your oven to 450°F and bake for 18 to 22 minutes, or until the bagels are deep golden brown, rotating the pan halfway through for even baking. This topping not only adds flavor but gives a satisfying crunch against the soft interior.
- Once baked, let the bagels cool on a wire rack for at least 30 minutes before slicing. They’re best enjoyed fresh, but they maintain their quality for a couple of days.
Notes
- Cooking slowly and steadily when making the onion jam prevents the onions from burning and develops their sweet flavor.
- Keep a close eye on the bagels in the oven, as oven temperatures can vary; adjusting the time or temperature may be necessary.
- The potato flakes and vital wheat gluten together are essential for ensuring the bagels retain moisture and maintain a chewy bite throughout the boiling and baking process.
- If you’re looking for a twist on flavor, consider swapping the yellow onion for shallots to achieve a milder onion taste.
- For accurate storage, after they cool, place the bagels in a paper bag inside a sealed plastic bag to retain freshness for up to 2 days at room temperature. For longer storage, they can be frozen for up to one month; simply reheat in a toaster or oven at 350°F for 5–7 minutes when ready to enjoy.
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg
Ingredient Notes
- Bread flour: pick a high-protein bag like King Arthur (12–14% protein), store it airtight to keep moisture low for that classic chew.
- Potato flakes: use instant potato flakes from the baking aisle to trap moisture and soften the crumb; mashed potato powder works too.
- Vital wheat gluten: add to the flour mix for extra bounce in the dough during boiling; skip it for denser bagels.
- Diastatic malt powder: choose a baking supply brand; it feeds starches for browning and chew; malt syrup alone won’t match its effect.
- Yellow onion: look for firm, smooth-skinned bulbs; finely chop and caramelize gently to build that deep onion swirl; shallots swap gives milder taste.
- Instant yeast: choose a packet labeled instant and sprinkle on dry flour; it wakes fast in cold-ferment dough; rapid-rise works if that’s all you find.
- Lukewarm water: aim for about 105°F when mixing; use a thermometer or test by touch—too hot kills yeast, too cold drags out the ferment.
- Honey: stir into the boiling bath for a shiny, lightly sweet crust; mild-clover honey blends in smoothly—maple syrup makes a bolder twist.
- Fried onion crumbs: grab store-bought or fry thin rings until crisp; scatter after boiling so each bite has crunchy onion texture.
Recipe Baking Tips
- If jam drips when shaping, let jam cool 20 minutes before spreading on flattened dough.
- When crust browns unevenly 15 minutes into baking, rotate pan 180 degrees.
- For dull crust, stir ¼ cup honey into boiling water before poaching bagels.
- If toppings slide off, press fried onion crumbs onto wet dough immediately after 45-second boil.
- If crumb feels dense, extend cold fermentation by 4 hours beyond the 12-hour mark.
Serving Suggestions
Serve with Cucumber Tomato Salad and Greek Yogurt Dip. Place onion bagel beside Honey Mustard Glazed Carrots or Sautéed Broccolini.
Use to make Bagel Breakfast Strata or Onion Bagel Croutons. Add torn bagel to Mediterranean Pasta Salad or Chicken Waldorf Salad.
Top with Harissa Aioli or Chive Cream Cheese. Pair with Smoked Salmon Spread or Tomato Basil Jam.
Recipe variations
- You can use shallot jam instead of yellow onion jam to create a milder swirl that complements the potato flakes enriched dough and diastatic malt.
- Add 1 tablespoon dried chives and 1 teaspoon garlic powder for extra savory notes, boosting the onion powder presence and coarse salt topping in bagels.
- Either bread flour or high-gluten flour in the 4 cup measurement yields sturdy bagels and Cinnamon Raisin Bagel gains distinct structure and extra chew overall.
- If using double quantities of ingredients, prepare 16 bagels, extending the cold fermentation by 2 hours and increasing proofing time to 60 minutes before boiling.
Save This Recipe!
How to Store?
To keep your onion bagel fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep bagels arranged without stacking to maintain crust.
Refrigeration: Place in an airtight container in the refrigerator up to 5 days. Briefly rewarm in a 350°F oven before serving.
Freezing: Wrap each cooled bagel in plastic wrap and place in a freezer bag. Freeze up to 1 month. Thaw overnight.
Other Recipes You’ll Love
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- Eggless Chocolate Chip Cookies
- Gluten Free Chocolate Shortbread Cookies
An onion bagel is a yeast dough roll topped with dried minced onion, made from flour, water, yeast, sugar, and salt.
An onion bagel contains about 1 teaspoon sugar in the dough.
Bagels differ from bread by boiling before baking, which gelatinizes surface starch to create a shiny crust and tight crumb.
No. Bagel dough normally omits eggs; egg bagels include eggs, extra sugar, and yellow coloring for richer color and texture.
Yes. A bagel over six hours old requires toasting, whether buttered, topped, or thawed from frozen slice, to soften its crumb.
Donuts use sweet batter and are fried, often iced; bagels use heavier dough, are boiled or baked, and rarely carry icing.
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