The Best Onion Bagel Recipe and Video

Name: The Best Onion Bagel Recipe
Prep time: 35 min
Cook time: 25 min
Total time: 120 min
Ingredients: 2 cups warm water; 1 tablespoon instant yeast (or active dry); 2 tablespoons white sugar; 2½ teaspoons kosher salt; 5¾ cups unbleached bread flour ((start with 5¼ wait to add the last ½ cup)); ¼ cup dried onion flakes; water; 2 tablespoons white or brown sugar

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The best onion bagel recipe is a foolproof way to make onion bagels at home. The step-by-step instructions and video make homemade onion bagels easy!

Onion bagels on a wood plate with a white and blue towel in the background.

Few things in life are as satisfying as biting into a warm, freshly baked onion bagel slathered with cream cheese. The chewy texture, the subtle onion flavor, and the unmistakable aroma are what make onion bagels an all-time favorite.

I grew up eating New York bagels and I'll guide you through the process of making your own homemade onion bagels that rival the best New York City bagel shops.

If you've never tried making your own bagels at home, you're in for a treat!

A few other bagel recipes you may enjoy are these Sesame Seed Bagels and delicious Pumpkin Spice Bagels.

Why You'll Love This Recipe

This is an easy bagel recipe with step-by-step instructions and a video!
With homemade bagels, you can tailor the toppings and flavor to your liking.
Onion bagels are ideal for sandwiches, spreads, or as a simple breakfast.
This homemade onion bagel recipe surpasses the quality of onion bagels from Dunkin Donuts and the grocery store.

Recipe Ingredients

Before diving into best onion bagels, gather these simple ingredients.

Warm Water serves as the liquid component to activate the yeast and facilitate gluten development in the bread flour.

Instant Yeast acts as a leavening agent, promoting the rise of the dough to create a light and airy texture in the bagels.

White Sugar provides food for the yeast to consume during fermentation, contributing to the dough's rise and enhancing the flavor.

Kosher Salt enhances the flavor of the bagels and regulates yeast activity, promoting a balanced rise and overall better texture.

Bread Flour contains a higher protein content than all-purpose flour, contributing to the structure and chewy texture of the bagels.

Dried Onion Flakes add a savory and aromatic flavor to the bagels, providing a subtle onion taste.

Substitutions

If you're missing some of these ingredients, here are a few substitutions you can try.

You can use all-purpose flour, but bread flour yields a chewier texture.
Instant yeast and active dry yeast can be used interchangeably.
Regular salt can replace kosher salt.

How to Make the Best Onion Bagel

Here are some quick visual instructions. The full recipe with ingredient measurements is below!

In the bowl of a stand mixer, combine the warm water, yeast, white sugar, salt, and bread flour (keep back the last ½ cup of bread flour- we will wait to add it).

Pro Tip: If using active dry yeast, combine the warm water and sugar. Sprinkle the yeast over the mixture and let it sit for about 5 minutes, or until it becomes frothy.

A mixer with the bagel ingredients being added to it.

Use the dough hook attachment on low speed to knead the dough until it has come together in a ball. Turn the mixer off and poke it with your index finger to see how sticky and dense the dough is. If it feel sticky, add ¼ to ½ cup of flour.

Bagel dough in a mixer with a finger poking it to check stickiness and adding more flour.

Continue on low speed until the dough forms a smooth ball. This should take about 10-15 minutes.

Place the bagel dough ball in a large bowl and cover it with plastic wrap. Let the dough rise in a warm place for about 1 hour or until it has doubled in size.

Punch down the dough to release any air bubbles and divide it into 8 equal pieces.

Bagel dough before and after it has risen in a bowl.

Preheat your oven to 400°F and line two baking sheets with parchment paper or silicone baking mats.

There are two methods for shaping the bagels, the snake method and the ball method. Check out the video in the recipe card to see how they are done.

Snake Method: Take a ball of dough and roll it into a snake that will fit around your hand, overlapping on your palm. Place your palm on the counter and roll the dough back and forth until the two ends are sealed together.

A collage of how to roll out and shape a bagel.

Ball Method: Roll each piece into a smooth ball, then use your thumb to poke a hole through the center, forming the bagel shape. Gently spin the bagel using your two index fingers to expand the hole.

A collage on how to shape a bagel by rolling the dough into a ball and poking a hole in the middle.

Place the shaped bagels onto a lightly floured surface. They will rest and puff slightly while you bring your water to a boil.

A picture of eight bagels on a floured counter before and after they rest.

In a large skillet or pot, bring the pot of water and white sugar to a boil. Carefully lower three bagels into the boiling water using a slotted spoon and boil for 30 seconds on each side.

Transfer the boiled bagels onto the parchment-lined baking sheet. As soon as they come out of the water sprinkle the dried onion flakes on top.

Pro Tip: The onion flakes must be added as soon as they bagels exit the water bath or they won't stick to the top of the bagels. Alternatively, you can make an egg wash to brush on top of the boiled bagels and add the onion flakes that way.

Bake the bagels in the preheated oven for 20-25 minutes, making sure to bring the top baking sheet to the bottom rack and the bottom baking sheet to the top rack halfway through. Good bagels should be very golden brown.

Cool the bagels on a wire rack before slicing and serving.

Recipe Tips & Tricks

To create the perfect bagel keep these tips in mind.

If the onion flakes don't stick, brush an egg wash over the top of the bagels, then sprinkle with dried minced onion and onion flakes.
The onion bagel topping has a tendency to burn from the heat of the oven. You can soak the onion flakes in water before adding them to the top of the bagels and that will reduce burning. This is an important tip for onion bagel recipes.
Bagel dough is dense, so it is important to bake the bagels well and allow them to cool to avoid a gummy center.
A good quality parchment paper or silicone baking mat is essential to prevent the wet bagels from sticking to the sheet pan.

Storage and Reheating

Storage: To keep your homemade onion bagels fresh, store them in an airtight container or resealable plastic bags. They can be kept at room temperature for 3-4 days.
Freezing: Slice the bagels in half and put the two halves back together. Double bag the bagels and put them in the freezer for up to 3 months.
Thawing: Allow the bagels to thaw on the counter or fridge. To thaw faster, carefully use a butter knife to separate the two bagel halves and put them in the microwave for 30 seconds. Finish reheating them in the toaster.
Thawed bagels are best toasted after being frozen.

Onion bagels on a wooden plate and one is sliced in half to show the crumb.

What to Put on Onion Bagels

What goes good on an onion bagel? Onion bagels provide a savory and slightly sweet base that pairs well with a variety of spreads and toppings. Here are some delicious options:

Cream Cheese: An onion bagel with cream cheese is a classic choice that complements the onion flavor, whether plain or flavored (like chive or smoked salmon).
Smoked Salmon: For a more luxurious option, top your onion bagel with smoked salmon (lox), cream cheese, capers, and red onion slices.
Avocado Spread: Mash ripe avocado with a pinch of salt and spread it on your onion bagel for a creamy and nutritious topping.
Hummus: The earthy flavors of hummus pair nicely with the sweetness of onion bagels.
Tomato and Basil: Fresh tomato slices and basil leaves add a burst of freshness to the savory onion flavor.
Bacon and Egg: Create a delicious breakfast bagel by adding crispy bacon and a fried or scrambled egg.
Chicken or Tuna Salad: Spread chicken or tuna salad on your onion bagel for a satisfying and protein-packed meal.
Sliced Turkey or Ham: Layer on some sliced deli meats for an onion bagel sandwich.
Herbed Butter: Mix chopped herbs (such as dill, chives, or parsley) into softened butter for a flavorful spread.
Pesto: The bold flavors of basil pesto can add a zesty kick to your onion bagel.
Goat Cheese and Honey: Spread creamy goat cheese on your bagel and drizzle with honey for a sweet and tangy combination.
Sliced Cheese: Whether it's cheddar, Swiss, or provolone, a layer of cheese can add richness to your onion bagel.

An onion bagel with cream cheese, tomato, and red onion on it with more bagels in the background.

Feel free to mix and match these toppings to create your own personalized onion bagel masterpiece!

Variations

Once you've mastered this easy onion bagel recipe, feel free to experiment with different flavors and combinations.

You can create cinnamon raisin bagels, jalapeño cheddar bagels, or even everything bagels with a mix of seeds and spices.

Homemade sesame seed bagels are chewy bagels topped with nutty sesame seeds.
Pumpkin bagels have the warm comforting taste of fall.
Sourdough starter discard bagels are a great way to use your ever-growing sourdough starter.
Everything bagels are sprinkled with everything bagel seasoning.

Frequently Asked Questions

What is an onion bagel made of?

An onion bagel is typically made from a simple yeast-based dough that includes basic ingredients such as flour, water, yeast, sugar, and salt. The addition of dried minced onion on top gives the bagel its distinct onion flavor.

What goes good on an onion bagel?

An onion bagel offers a flavorful and versatile base that pairs well with many spreads, toppings, and fillings. Try adding cream cheese, butter, smoked salmon, fresh tomato, red onion, egg salad, scrambled eggs, deli meats, and more.

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