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Freshly baked homemade onion bagels with crispy golden crust and toasted onion flakes, sliced open to reveal soft, chewy interior on wooden board with cream cheese and lox.
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5 from 1 vote

Perfect Onion Bagels

Crispy-on-the-outside, chewy-on-the-inside homemade onion bagels with toasted onion topping. This foolproof recipe delivers authentic deli flavor with pantry staples!
Prep Time20 minutes
Active Time25 minutes
Rising Time1 hour 30 minutes
Total Time2 hours 15 minutes
Course: Breakfast
Keyword: Bagel
Yield: 8 bagels
Calories: 285kcal

Equipment

  • Large mixing bowl
  • Baking sheet + parchment paper
  • Slotted spoon (for boiling)

Materials

Dough

  • 500g bread flour or 400g AP flour + 100g vital wheat gluten
  • 1 tbsp brown sugar
  • 2 tsp instant yeast
  • 1 ½ tsp salt
  • 300ml warm water 110°F/43°C

Topping

  • ¼ cup dried minced onions toasted
  • 1 tbsp garlic powder
  • 1 egg white for glaze

Instructions

  • Mix dough ingredients in large bowl. Knead 10 mins until passes windowpane test.
  • Let rise 1 hour until doubled. Divide into 8 pieces, shape into rings.
  • Rest shaped bagels 30 mins. Preheat oven to 425°F (220°C).
  • Boil each bagel 1 minute per side. Brush with egg white, add onion topping.
  • Bake 20-25 mins until golden. Cool 15 mins before slicing.

Notes

• Toast dried onions for 2 mins to intensify flavor
• Freeze unbaked bagels after shaping - boil/bake straight from frozen (+5 mins bake time)
• For vegan version, use aquafaba instead of egg wash