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Making bagels at home is magical. And these bagels are no exception! These onion bagels come together start to finish in about 3 hours, making them ideal for weekend breakfast or brunch. This recipe makes 8 perfectly chewy bagels with a thin, crisp crust. Like traditional New York Style Bagels, these bagels are boiled for a few minutes on each side with a bit of brown sugar (no barley malt syrup needed) before they are brushed with egg white, topped with dried onion flakes, and baked.
Dried onion flakes can be found in the spice section of your local grocery store. This ingredient is what bagel shops use for their onion bagels. If preferred, you can prepare this recipe and place the bagel dough in the fridge overnight to bake the next day. See the recipe card below for all the details.
Looking for more bagel recipes? Try NY Style Bagels or Jerusalem Bagels (no boil).
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Why you'll love this recipe
New York is known for its really good bagels. They are some of the best bagels, that's for sure! It's rumored that these bagels are unlike any other because of the New York water with which they're made. Others say it has to do with the texture of the bagel.
NY bagels have a thin, crisp crust. They have a chewy texture and are best when freshly made at your local bagel shop. I have been able to replicate the texture and flavor so you can make perfectly chewy homemade bagels in your own kitchen anytime!
If you are new to bagel-making, I've got you covered with step-by-step instructions and photos to walk you through the process of how to make bagels at home. This recipe is good for beginners as well as experienced bakers.
These bagels are not hand-rolled, making them a bit easier to work with. Hand rolling involves rolling each piece of dough into a long "snake" or log then joining the ends together and rolling on the counter to smooth the seam. I find the method below to be easier and result in bagels that are just as good as hand-rolled bagels.
Because this recipe makes 8 bagels, you likely will have some leftover for breakfast during the week. Bagels also freeze really well if you wish to save the leftovers for another day. Learn all about how long bagels last in the fridge.
Ingredients & substitutions for easy homemade onion bagels
Many yeasted dough bagel recipes require some uncommon ingredients. This recipe, however, uses simple ingredients you likely already have in your kitchen. I offer substitutions and recommendations below:
- Yeast: I recommend using instant yeast for this recipe. If you only have active dry yeast, your bagels may take a bit longer to rise.
- Brown sugar: light brown sugar or dark brown sugar work in this recipe. Granulated white sugar may also be substituted in equal amounts I the bagel dough. You will also need some brown sugar to add to the water for boiling the bagels. This helps give these bagels their characteristic crust and flavor. Honey or barley malt syrup may be substituted in equal amounts. I have found that brown sugar works just as well as barley malt syrup, the traditional ingredient used to boil NY-style bagels. And brown sugar is more readily available and accessible, too. I would not recommend using baking soda in the boiled water as some bagel recipes recommend. I have tried this and it results in bagels that taste much more like soft pretzels than New York-style bagels.
- Warm water: Warm or lukewarm water for the bagel dough is ideal. Be sure your water is no hotter than 105ºF. Water that is at a high temperature will kill the yeast, resulting in dense, dry bagels. You will additionally need about 2 quarts of water for boiling the bagels after they have risen.
- Bread flour: bread flour is ideal for using in breads such as bagels because of the high protein content, which gives bagels and other breads their distinctive chew. All purpose flour may be substituted in equal amounts, although the bagels may not be as chewy as with bread flour. Try replacing half the bread flour with whole wheat flour for a heartier flavor.
- Salt: I recommend using fine sea salt, as it incorporates really well into the dough.
- Egg white: This is used as an egg wash on the bagels to give them that beautiful golden crust while baking. The egg wash also helps the dried onion to stick to the top of the bagels.
- Dried onion flakes (minced onion): this ingredient is found in the spice section of any grocery store. Instead of using onion powder or minced onion from a whole fresh onion, using dried onion flakes will save you time and make these bagels resemble those you find in a bagel store. I like McCormick brand (not sponsored) and I typically use one 2-ounce jar for this recipe.
- Vegetable oil: just a small amount is needed to coat the mixing bowl in which the dough will initially rise. May be substituted for any neutral flavored oil such as canola oil, avocado oil, or grapeseed oil.
Recommended equipment for making bagels at home
In addition to basic kitchen tools, you will need the following equipment:
- Stand mixer with a dough hook attachment: Some homemade bagel recipes are made entirely by hand because bagel dough tends to be a stiff dough made with less water than other bread doughs. The stiff dough can make your mixer work hard, sometimes even causing it to strain and break. This onion bagel recipe, on the other hand, was created to be made in a mixer without any issues.
- Spider tool: otherwise known as a skimmer or spider strainer, this tools helps make the process of boiling the bagels in a water bath much easier to manage. The spider tool has a long handle that makes it ideal for lowering the bagels into and out of the water without risking burns from the boiling water. A slotted spoon or wooden spoon may be used as an alternative, but may be a bit more difficult to maneuver.
- Dutch oven: for boiling the bagels, a Dutch Oven is an ideal kitchen tool. It allows you to boil 2-4 bagels at a time without overcrowding. And the depth provides plenty of room between the bagels and the bottom of the pot. Another large, deep pot would also work well here. Avoid using a skillet that's less than 6 inches deep. If the bagels sit on the bottom of the pot while boiling, they will burn.
Step-by-step instructions for making onion bagels at home
Step 1
In the bowl of a stand mixer with the dough hook attached, mix together the dry ingredients: 3 ½ cups of flour, yeast, brown sugar, and salt.
With the mixer running on low, gradually stream in the warm water until a dough forms around the hook without any dough sticking to the sides or bottom of the bowl.
Step 2
Knead the dough (Kitchenaid speed 2) for about 10-15 minutes until it a smooth dough forms, adding more flour as needed to get a stiff dough. The dough should not be sticking to the bottom or sides of the bowl at all. If it is, add more flour, 1 tablespoon at a time until the flour is incorporated and the dough forms around the dough hook and does not stick to the bowl.
This dough can also be kneaded by hand, if you do not have a stand mixer. Perform the windowpane test to ensure the dough is ready.
To use the windowpane test to check dough for proper gluten development, pinch off (don’t tear) a small piece of dough. Roll it in your hands to form a small ball. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Continue kneading for 1 minute more then test again.
Step 3
Once the dough is ready, lightly brush a large bowl with vegetable oil and turn the dough to coat in oil on all sides. Cover the dough in the bowl with a damp kitchen towel or plastic wrap and let the dough rise in a warm place for 1 hour, or until the dough has doubled in size. I like to place the dough in a cold oven with just the light on. This provides just the right amount of warmth (about 80ºF) to proof the dough nicely.
Remove the plastic wrap and punch the dough down to remove the air. Cover again and let it rest for another 10 minutes.
Step 4
Turn the dough out onto a lightly floured surface such as a clean counter or large cutting board. Using a bench scraper or sharp knife, divide the dough into 8 equal pieces. You can eyeball this or use a kitchen scale to weigh each piece to get identical sized bagels.
Shape each piece into a smooth ball. To do so, bring the edges of the piece of dough together into the center and pinch tightly to seal. Place the dough ball, seam side down, on a part of your counter without flour and cup your hand around the ball, rolling it around on the counter to form a smooth ball.
Place each tight ball on a lightly floured work surface and cover with a damp towel or plastic wrap to prevent them from drying out and a skin from forming on the outside.
Step 5
Line two baking sheets with parchment paper and set them next to your counter or work station. Adjust the racks in your oven to be placed in the top ⅓ of the oven and bottom of ⅓ of the oven, avoiding the very top rung, if possible.
Once all 8 rounds have been formed, dip your index finger in flour and gently press your finger into the center of each dough ball to poke a hole through to the other side. Place both index fingers into the hole and roll them around in a quick circular motion to stretch the hole to about 2 inches in diameter. Place the formed bagels on the prepared baking sheets, no more than 4 bagels to a tray. Repeat with the remaining dough.
Step 6
These bagels can be made the same day or the next day. I've tried both methods and they both work equally as well. With the overnight rise in the fridge, you can do all the work ahead of time and bake fresh bagels in the morning. I find the flavor comparable with both methods, although the bagels left to rise overnight will have a more developed flavor. Either method will produce great bagels with wonderful flavor! Use whichever method you have time for.
Same day method:
After shaping the bagels, cover with plastic wrap or a damp kitchen towel and allow to rest in a warm spot for 1-1- ½ hours, or until doubled in size. If using instant yeast, the bagel dough may need less time to rise after shaping. This may also be the case if your kitchen is very warm or if you live in a warm climate. To check to see if your bagels are fully proofed (risen), press your finger gently into a bagel. If the dough bounces back right away, the bagels need more time to rise. If the indentation remains and slowly bounces back, the dough is ready for the boiling step.
Overnight method:
Spray a piece of plastic wrap with nonstick cooking spray and cover the bagels with the sprayed side down. This will prevent the dough from sticking to the plastic wrap as it rises slowly in the fridge. Place the shaped bagels in the fridge overnight, about 8-12 hours.
Step 7
Preheat your oven to 400°F. Line another baking sheet with parchment paper and set aside. Lightly whisk egg white in a small bowl and set aside. Pour enough dried onion flakes on a separate plate to cover the surface, and set aside to use after the bagels have boiled.
Step 8
Add 2 quarts of water to a Dutch Oven or other large pot and bring to a boil. Reduce the heat and add in the brown sugar, stirring to dissolve. Use a spider tool or slotted spoon to lower the bagels one at a time into the water. Boil no more than 4 bagels at one time to avoid overcrowding. Bagels will float after a couple of seconds.
Allow to boil for 2 minutes, and then flip them over to boil for another minute. Use spider tool or slotted spoon to lift the boiled bagels one at a time out of the water. Place on prepared baking sheet.
Brush the top of the bagels with egg white and immediately dip in dried onion to cover the top of the bagel. Place the bagels back on the baking sheet and repeat with the remaining bagels, adding more dried onion to the plate as needed. I typically end up using the entire 2 ounce container of dried onion for this recipe.
Step 9
Bake for 20 - 25 minutes in the preheated oven, or until golden brown on top, rotating the trays halfway through baking to ensure even cooking. Keep an eye on the bagels to ensure the onions are not burning. This can happen if the oven rack is located towards the very top of the oven.
Remove from the oven and transfer to a wire rack to cool slightly. Serve warm with cream cheese and lox, butter, or jam and enjoy!
How to store bagels
Store cooled bagels in an airtight container or ziplock bag at room temperature for 2-3 days. Place in the fridge up to one week. For more info, read about how long bagels last in the fridge.
To freeze, cut bagels in half, wrap individually in plastic wrap, and freeze in a ziplock bag for up to 3 months. Remove as many bagels as you'd like and defrost at room temperature then toast and serve.
Looking for a no boil bagels? Try my popular Jerusalem Bagels! These are more bread-like than chewy like NY style bagels. And just as delicious!
FAQs
Can bagel dough be made ahead of time?
If you are wondering can I refrigerate the bagel dough overnight, the answer is yes! I offer two variations for making these bagels. One requires an overnight rest in the fridge and one that does not. Both methods result in a delicious fresh onion bagel. Use whichever method suits your timing.
Are bagels vegan?
Because these bagels are made using an egg white wash, they are not considered vegan. Brown sugar may also not be vegan. However, to make these bagels vegan, simply omit the egg wash and use vegan brown sugar or granulated sugar in the dough.
What to do with leftover bagels?
Freeze them for later, make bagel sandwiches, or make bagels chips! Bagels may be frozen for up to 3 months. These authentic bagels also make for fantastic bagel sandwiches for breakfast with egg, bacon, or sausage or for lunch with sandwich meat, chicken salad, or egg salad.
To make bagel chips, cut each bagel crosswise into 6-8 thin slices. Brush with melted butter and olive oil, sprinkle with granulated garlic and Italian seasoning, and sprinkle with grated parmesan cheese. Bake or toast until golden brown. Allow to cool and enjoy as a snack!
Homemade Onion Bagels Recipe (made in 3 hours)
These onion bagels come together in about 3 hours, making them ideal for weekend breakfast or brunch. Makes 8 chewy bagels with a thin, crisp exterior.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 40 minutes minutes
Cook Time: 25 minutes minutes
Rising Time: 2 hours hours
Total Time: 3 hours hours 5 minutes minutes
Course: All Recipes, Baking, Bread, Breakfast, Brunch, Lunch
Cuisine: American
Keyword: bagel recipe, homemade onion bagels, onion bagels
Servings: 8
Calories: 252kcal
Author: Kimberlee Ho
US Customary - Metric
Equipment
Spider tool , skimmer, or slotted spoon
Ingredients
- 3 ½ - 4 cups bread flour
- 2 ¼ teaspoons instant yeast one packet
- 1 tablespoon brown sugar
- 1 ½ teaspoon fine sea salt
- 1 ⅓ cups warm water 105ºF
- vegetable oil for coating the bowl
Egg wash
- 1 egg white lightly whisked
For topping
- 2 ounce (¼ cup) dried onion flakes such as McCormick brand Minced Onion
For boiling
- 2 quarts water
- 2 tablespoons brown sugar
US Customary - Metric
Instructions
In the bowl of a stand mixer with the dough hook attached, mix together the dry ingredients: 3 ½ cups of flour plus the yeast, brown sugar, and salt.
3 ½ - 4 cups bread flour, 2 ¼ teaspoons instant yeast, 1 tablespoon brown sugar, 1 ½ teaspoon fine sea salt
With the mixer running on low, gradually stream in the warm water until a dough forms around the hook without any dough sticking to the sides or bottom of the bowl.
1 ⅓ cups warm water
Knead the dough (Kitchenaid speed 2) for about 10-15 minutes until a smooth dough forms, adding more flour as needed to get a stiff dough. The dough should not be sticking to the bottom or sides of the bowl at all. If it is, add more flour, 1 tablespoon at a time until the flour is incorporated and the dough forms around the dough hook and does not stick to the bowl. This dough can also be kneaded by hand, if you do not have a stand mixer. Perform the windowpane test to ensure the dough is ready.
To use the windowpane test to check dough for proper gluten development, pinch off (don’t tear) a small piece of dough. Roll it in your hands to form a small ball. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Continue kneading for 1 minute more then test again.
Once the dough is ready, lightly brush a large bowl with vegetable oil and turn the dough to coat in oil on all sides. Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rise in a warm place for 1 hour, or until the dough has doubled in size. I like to place the dough in a cold oven with just the light on. This provides just the right amount of warmth (about 80ºF) to proof the dough nicely.
vegetable oil
Remove the plastic wrap and punch the dough down to remove the air. Cover again and let it rest for another 10 minutes.
Turn the dough out onto a lightly floured surface such as a clean counter or large cutting board. Using a bench scraper or sharp knife, divide the dough into 8 equal pieces. You can eyeball this or use a kitchen scale to weigh each piece to get identical sized bagels. Shape each piece into a smooth ball To do so, bring the edges of the piece of dough together into the center and pinch tightly to seal. Place the dough ball, seam side down, on a part of your counter without flour and cup your hand around the ball, rolling it around on the counter to form a smooth ball. Place each tight ball on a lightly floured work surface and cover with a damp towel or plastic wrap to prevent them from drying out and a skin from forming on the outside.
Line two baking sheets with parchment paper and set them next to your counter or work station. Adjust the racks in your oven to be placed in the top ⅓ of the oven and bottom of ⅓ of the oven, avoiding the very top rung, if possible, to prevent the tops of the bagels from burning.
Once all 8 rounds have been formed, dip your index finger in flour and gently press your finger into the center of each dough ball to poke a hole through to the other side. Place both index fingers into the hole and roll them around in a quick circular motion to stretch the hole to about 2 inches in diameter. Place the formed bagels on a parchment paper lined baking sheet, no more than 4 to a tray. Repeat with the remaining dough.
These bagels can be made the same day or the next day. I've tried both methods and they both work equally as well.
Same day method: After shaping the bagels, cover with plastic wrap or a damp kitchen towel and allow to rest in a warm spot for 1-1- ½ hours, or until doubled in size. If using instant yeast, the bagel dough may need less time to rise after shaping. This may also be the case if your kitchen is very warm or if you live in a warm climate. To check to see if your bagels are fully proofed (risen), press your finger gently into a bagel. If the dough bounces back right away, the bagels need more time to rise. If the indentation remains and slowly bounces back, the dough is ready for the boiling step.
Overnight method: Spray a piece of plastic wrap with nonstick cooking spray and cover the bagels with the sprayed side down. This will prevent the dough from sticking to the plastic wrap. Place the shaped bagels in the fridge overnight, about 8-12 hours.
Preheat your oven to 400°F. Line another baking sheet with parchment paper and set aside. Lightly whisk egg white in a small bowl and set aside. Pour enough dried onion flakes on a separate plate to cover the surface, and set aside for after the bagels have boiled.
1 egg white lightly whisked, 2 ounce (¼ cup) dried onion flakes
Add 2 quarts of water to a Dutch Oven and bring to a boil. Reduce the heat and add in the brown sugar, stirring to dissolve. Use a slotted spoon or skimmer to lower the bagels one at a time into the water. Boil no more than 4 bagels at one time to avoid overcrowding. Bagels will float after a couple of seconds. Allow to boil for 2 minutes, and then flip them over to boil for another minute. Use a slotted spoon or skimmer to lift the boiled bagels one at a time out of the water. Place on a prepared baking sheet.
2 quarts water, 2 tablespoons brown sugar
Brush the top of the bagels with egg white and immediately dip in dried onion flakes to cover the top of the bagel. Place the bagels back on the baking sheet and repeat with remaining bagels, adding more dried onion to the plate as needed. I typically end up using the entire 2 ounce container of dried onion for this recipe.
Bake for 20 - 25 minutes in the preheated oven, or until golden brown on top, rotating the trays halfway through baking to ensure even cooking. Keep an eye on the bagels to ensure the onions are not burning. This can happen is the oven rack is located towards the very top of the oven.
Remove from the oven and transfer to a wire rack to cool slightly.
Serve warm with cream cheese and lox, butter, or jam and enjoy!
Notes
- To store: Store cooled bagels in an airtight container or ziplock bag at room temperature for 2-3 days. Place in the fridge up to one week.
- To freeze: Cut bagels in half and freeze up to 3 months. Defrost at room temperature then toast and serve.
Nutrition
Calories: 252kcal | Carbohydrates: 51g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 462mg | Potassium: 214mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg
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Filed Under
BagelsSmall BatchIntermediate
