Onion Bagels
Elevate your breakfast game with these homemade onion bagels, a savory twist on a classic favorite. Crafted from a chewy, golden dough enriched with dried onion flakes, these bagels boast irresistible flavor and texture that rivals bakery-quality results. Perfect for weekend brunches or weekday breakfasts, this step-by-step recipe guides you through kneading, shaping, boiling, and baking the dough to perfection. The optional barley malt syrup adds depth to the flavor, while an egg wash gives the bagels a glossy, restaurant-style finish. Serve them warm and fresh with your favorite schmear or sandwich fillings for an unforgettable meal. With a satisfying chew and savory onion topping, these bagels are sure to impress family and friends alike!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1.5 cups Warm water
- 2 tablespoons Sugar
- 2 teaspoons Salt
- 4 tablespoons Dried onion flakes
- 1 teaspoon Vegetable oil
- 1 tablespoon Barley malt syrup or honey (optional)
- 1 unit Egg white (optional, for glaze)
- 8 cups Water (for boiling)
Instructions
In a large mixing bowl, combine warm water, sugar, and instant yeast. Let sit for 5 minutes until foamy.
Add salt and 3 1/2 cups of all-purpose flour to the bowl. Mix until a dough starts to form.
Transfer the dough to a floured surface and knead for about 10 minutes, gradually adding the remaining 1/2 cup of flour as needed, until the dough is smooth and elastic.
Lightly oil a large bowl with vegetable oil and place the dough inside. Cover with a damp towel and let it rise for 1 hour in a warm spot, or until it doubles in size.
Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a ball. Using your thumb, poke a hole through the center of each ball and gently stretch it to form a 2-inch hole, shaping it into a bagel.
Place the bagels on a parchment-lined baking sheet, cover with a damp towel, and let them rest for 15 minutes.
While the bagels are resting, preheat your oven to 425°F (220°C) and bring 8 cups of water to a boil in a large pot. Add the barley malt syrup or honey (optional) to the boiling water for enhanced flavor and sheen.
Boil the bagels in batches, 2-3 at a time, for 1 minute on each side. Use a slotted spoon to remove them and place them back onto the parchment-lined baking sheet.
In a small bowl, mix the egg white (if using) with a teaspoon of water. Brush the tops of the bagels with the egg wash and sprinkle generously with dried onion flakes.
Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown. Rotate the baking sheet halfway through cooking for even browning.
Let the bagels cool on a wire rack before serving. Enjoy them as they are or slice and toast them with your favorite spread!
Nutrition Facts
Calories |
2089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3969 mg | 173% | |
| Total Carbohydrate | 429.7 g | 156% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 40.3 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
