Onion Bagels
These homemade onion bagels are chewy, flavorful, and perfect for any meal! Elevate your breakfast with a golden crust and aromatic onion topping.
Servings: 12 servings
Ingredients
- 2 cups warm water (about 115°F)
- 1 tablespoon instant yeast
- 2 ½ tablespoons sugar
- 2 ½ teaspoons salt
- 5 ⅓ cups unbleached bread flour (plus more as needed)
- Water for boiling
- 1 tablespoon sugar (for boiling water)
- Dried onion flakes (for topping)
Instructions
- In a mixing bowl, combine the warm water, instant yeast, and sugar. Let it sit for about 5 minutes until it's frothy.
- Stir in the salt and gradually add the unbleached bread flour. Mix until the dough begins to come together.
- Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it’s elastic and smooth.
- Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball and poke a hole through the center to form the bagel shape.
- In a large pot, bring water to a boil and add 1 tablespoon of sugar. Gently drop the bagels into the boiling water, cooking for about 1-2 minutes on each side.
- After boiling, place the bagels on a baking sheet lined with parchment paper. Brush the tops with egg white and sprinkle with dried onion flakes.
- Preheat your oven to 425°F (220°C) and bake the bagels for about 20-25 minutes, or until golden brown.
- Once baked, transfer the onion bagels to a wire rack to cool. Slice and enjoy with your favorite toppings!
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Dough hook or wooden spoon
- Baking Sheet
- Pot
- Wire Rack
Notes
- Allow bagels to cool completely before freezing; wrap tightly in plastic wrap.
- To reheat, toast from frozen or allow to thaw at room temperature.
- Experiment with toppings like sesame seeds or poppy seeds for variety.