What is an onion bagel?

An onion bagel is a yeast dough roll topped with dried minced onion, made from flour, water, yeast, sugar, and salt.

How much sugar is in an onion bagel?

An onion bagel contains about 1 teaspoon sugar in the dough.

What is bagel vs bread?

Bagels differ from bread by boiling before baking, which gelatinizes surface starch to create a shiny crust and tight crumb.

Is there egg in a bagel?

No. Bagel dough normally omits eggs; egg bagels include eggs, extra sugar, and yellow coloring for richer color and texture.

Do you toast a bagel?

Yes. A bagel over six hours old requires toasting, whether buttered, topped, or thawed from frozen slice, to soften its crumb.

What’s the difference between a donut and a bagel?

Donuts use sweet batter and are fried, often iced; bagels use heavier dough, are boiled or baked, and rarely carry icing.

Homemade Breakfast Onion Bagels

Description

A delicious recipe for homemade onion bagels featuring a savory onion swirl and a chewy, golden crust.

Ingredients

Scale

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

Cook Mode

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