The Best Onion Bagel Recipe

4.97 from 51 votes

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!

Prep Time35

Cook Time25

Rise Time1

Total Time2

Course: Breakfast

Cuisine: American

Servings: bagels

Cost: $4

In a stand mixer combine the warm water, yeast, sugar, salt, and 5¼ cups of bread flour. Add the dough hook attachment and knead for 1-2 minutes until it just comes together.
Turn the mixer off and use your index finger to feel the dough. If it feels sticky and not very dense, add the last ¼-½ of flour. Knead for 9 minutes in a Bosch mixer and 12 minutes in a KitchenAid mixer.
Remove the dough from mixer. It should be smooth and elastic. Shape it into a ball and put it in a large bowl. Cover it with plastic wrap and allow it to rise in a warm place to double in size, about 1 hour.

Preheat the oven to 400℉. Line two sheet pans or cookie sheets with parchment paper or silicone baking mats. Sprinkle flour on a counter for the shaped bagels to rest.
Punch down the risen dough and divide it into 8 equal portions. Use one of the following methods to shape the bagels. (The video in the recipe card shows each method).
The Snake Method (my preferred method): Roll out a piece of dough like a snake until it can wrap around your hand and overlap in your palm. Place your palm against the counter and roll it back and forth until the ends are sealed together. You may need pinch the tips of the ends into the dough.
The Ball Method: Shape the piece of dough into a tight ball. Use your index finger and thumb to punch a hole in the center. Slowly stretch out the hole, rotating the bagel around using your two index fingers.
Place the shaped bagels on the floured counter. Let them rest while you bring the pot of water and sugar to a boil. The bagels should NOT double in size. They should become just a little puffier while they rest.

Gently lift and drop a few bagels at a time into the boiling water. Boil on each side for 30 seconds. Take them out with a large slotted spoon or spatula. Place them on the parchment paper lined sheet pans and immediately add the dried onion flakes (They will only stick if they are added right away to the wet bagels. Otherwise you will need brush the tops with an egg wash to get the onion flakes to stick).
Bake the two pans in the oven for 20-25 minutes. Make sure to rotate the pans halfway through so that the top pan is on the lower shelf and the bottom pan goes to the top shelf. They should be very golden brown before you remove them from the oven.
Allow the bagels to cool on a wire rack. Slice and enjoy with your favorite spreads and toppings.

Tips:

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.

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: 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.