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Onion Bagels

Delightful homemade onion bagels with a chewy texture and savory flavor, perfect for breakfast or lunch.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 8 bagels
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the dough
  • 1 cup warm water Activates the yeast and helps the dough rise.
  • 2 teaspoons instant yeast Causes the dough to rise, ensuring a light and airy bagel.
  • 1 tablespoon sugar Adds a touch of sweetness to balance flavors and feeds the yeast.
  • 1 teaspoon salt Enhances flavor and controls yeast activity.
  • 4 cups unbleached bread flour Provides the necessary gluten structure for a chewy bagel.
For boiling and topping
  • 6 cups water for boiling Essential for creating the signature bagel texture.
  • 2 tablespoons sugar for boiling water Helps to slightly sweeten and glaze the bagels during boiling.
  • 1 cup dried onion flakes Adds savory flavor and aroma to the finished bagels.
  • 1 each egg white Optional for brushing the top of the bagels, giving them a shiny finish.

Method
 

Phase 1 – Prep
  1. In the bowl of a stand mixer, mix warm water, instant yeast, sugar, and salt.
  2. Mix in unbleached bread flour until a shaggy dough forms.
  3. Knead for about 10 minutes until the dough is smooth and elastic.
  4. Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
Phase 2 – Cook
  1. After rising, punch down the dough and divide it into 8 equal pieces.
  2. Roll each piece into a ball, poke a hole in the center, and stretch to form a bagel shape.
  3. In a large pot, bring water with added sugar to a boil and gently drop each bagel in to boil for 30 seconds on each side.
  4. Use a slotted spoon and let excess water drain off.
  5. Place on parchment-lined baking sheets and sprinkle each with dried onion flakes.
  6. Brush tops lightly with egg white wash for a shiny finish.
  7. Preheat oven to 400°F and bake for 20-25 minutes until golden brown.
  8. Allow the bagels to cool on a wire rack before serving.

Notes

Store leftover bagels in an airtight container at room temperature for up to two days, or freeze for longer storage. Bagels can also be shaped and boiled ahead of time and then frozen before baking.