Art of Natural Living

Homemade Onion Bagels

By Inger Jun 21, 2020 Breads & Muffins, Cooking & Recipes, vegan, Vegetarian Recipes 28 Comments
This post may contain Amazon or other affiliate links, which can earn me a small commission, please see my policy page  for details.

Homemade onion bagels aren’t difficult and can be made with ordinary home ingredients. Who wants bagels for breakfast! Homemade onion bagels aren't difficult and can be made with ordinary home ingredients. Who wants bagels for breakfast now!

What’s your idea of good comfort food? Mac n cheese? Chicken soup? Chocolate Chip Cookies? Anything chocolate?

Well for me, bagels are comfort food.

Homemade onion bagels aren't difficult and can be made with ordinary home ingredients. Who wants bagels for breakfast now!I think it goes back to all the brunches in my youth when cream cheese, bagels and lox were served.  It was a great way to have a meal that was delicious and festive but easy enough for the hostess to relax too.

Step by Step Directions

Of course, making the bagels from scratch is actually work. But it’s much easier than you’d think.

You start by making a bread-like yeast dough and let it rise for about an hour.

Next you form bagels, give them a brief second rise, then boil.

The boiling is done in water mixed with baking soda which helps them brown nicely as they bake.  If you are interested in the science check out this NPR analysis.  I use an electric frying pan but a large deep skillet or Dutch oven should work.

After boiling, you top the damp bagels with dried chopped onion, which gives them a big punch of flavor and professional appearance. 
Homemade onion bagels aren't difficult and can be made with ordinary home ingredients. Who wants bagels for breakfast now!

Then you bake and cool the bagels. 

I hadn’t made bagels in years but my Sunday bloggers onion theme was the perfect incentive. Despite the appeal of homemade, they had fallen by the wayside as I juggled career and kids. Homemade onion bagels aren't difficult and can be made with ordinary home ingredients. Who wants bagels for breakfast now!

Happily, this onion bagel recipe turned out beautiful and delicious the first time I tried. So then my next thought was all of the other flavors I could try.

Cinnamon Cranberry anyone?  Homemade onion bagels aren't difficult and can be made with ordinary home ingredients. Who wants bagels for breakfast now!

 

Homemade onion bagels aren't difficult and can be made with ordinary home ingredients. Who wants bagels for breakfast now!

Homemade Onion Bagels

Cook Time: 20 minutes
Additional Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

Homemade onion bagels aren't difficult and can be made with ordinary home ingredients. Who wants bagels for breakfast now!

Ingredients

Bagel dough:

  • 1 cup warm water (about 115 F)
  • 1 ½ teaspoons active dry yeast (or ½ packet)
  • 1 Tablespoon sugar
  • 1/2 Tablespoon salt
  • 1 Tablespoon onion powder
  • 2 1/2 cups flour

Other:

  • ¼ cup baking soda
  • Water for boiling
  • 1-2 Tablespoons dried minced onion for topping

Instructions

Combine the warm water, yeast and sugar and let stand for 5 minutes, or until foamy.

Combine the salt, flour and onion powder, then add to the water and yeast mixture. Mix and adjust flour or water if needed to make a dough that is just slightly sticky. Knead the dough until it “pushes back”, 5-10 minutes.

Put the dough in a bowl at least double its size and top with a wet cloth. Let the dough rise for about an hour until it has doubled in size.

Punch down the dough and divide into 6 pieces. Form each into a ball and poke your thumb through the center to make a bagel shape. Set the bagels in a warm place to rise about 15 minutes.

Line a baking sheet with parchment or spray with non-stick spray.

Add the baking soda and enough water to a tall frying pan or saucepan that is deep enough to float the bagels. Bring to a boil.

Set the bagels in the boiling water, 2-3 at a time and boil for 1-2 minutes on each side. Remove the bagels with a slotted spoon, drain them on a towel, and place them on the prepared baking sheet. Sprinkle with dried mined onion. Bake at 400F for 15-20 minutes until golden and cooked through.

Allow to cool at least 5 minutes before serving.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3052mgCarbohydrates: 44gFiber: 2gSugar: 3gProtein: 6g

Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

© Inger
Category: Breads & Muffins

All About the Onion

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

28 thoughts on “Homemade Onion Bagels”

  1. Bryan

    I’ve made these a few times, and they are great every time! I usually have to add more flour, though – not sure why.

    One modification I made, which is delightful, is to also add 1 teaspoon of garlic powder. Very nice combo!

    Reply ↓
    1. Inger Post author

      So happy you are enjoying these Bryan! Flour varies by brand/type, and it also absorbs moisture from the air. This means you usually need to adjust some for any type of bread. Love your idea of the garlic powder–I’d add garlic to almost anything 🙂 !

      Reply ↓
  2. Leah

    Is it 1 1/2 teaspoons or Tablespoons active dry yeast? because you have t. i noticed the onion powder has a T but when you typed out Tablespoon you used a t not a T. i just want this to actually come out right.

    Reply ↓
    1. Inger Post author

      “t” is conventionally teaspoons, but I spelled everything out so it is clearer now. That is my preference anyway so thanks for catching that I was in mixed mode. And yes, that’s a lot of onion powder 🙂 ! Hope you enjoy the bagels!

      Reply ↓
  3. Matthew St John

    I tried to make these this morning. The directions said to add everything else together except the dried onion. My question is the baking soda. Does that go into the mix or do you put that in the water. I put it into the mix and nothing rose. If the baking soda was for the boiling water the recipe should have said that.

    Reply ↓
    1. Inger Post author

      Your second impulse was correct, Matthew–the baking soda is for the water–and I have made that clearer now. But since it is the yeast that makes it rise, that wouldn’t be the cause of your problem. The baking soda is just there to give a browner, crustier exterior. The bagels don’t rise as much as bread. If the texture was good, then they actually did work, though the baking soda would make them pretty salty so I’d suggest you discard them. Thank you so much for your comment and I hope that it’s easier to understand now.

      Reply ↓
  4. Violet S.

    I finally made these this morning and they were heavenly! And oh so simple relatively speaking…Thank you very much for sharing this recipe. Mine came out very chewy and soft, which I personally love but may have had something to do with my not quite getting the hang of yeast.

    Reply ↓
    1. Inger Post author

      They are supposed to be chewy Violet so I think you got it right! So happy you enjoyed!

      Reply ↓
    1. Inger Post author

      This was easier than I expected–and excited to goo wild with some new flavors!

      Reply ↓
  9. April

    I’ve always wanted to try my hand at homemade bagels, but haven’t yet. Not sure why, but they are definitely on my try-it list again after seeing yours!

    Reply ↓
  12. Rebekah

    Homemade bagels have been on my radar for awhile but I just haven’t tried them yet! Yours look wonderful – love the onion flavor profile!

    Reply ↓
  14. David Scott Allen

    I haven’t made homemade bagels in decades! To be honest, I have never liked a single bagel that came from the store (even from NYC!)… But homemade ones are so different, and so fresh. That is a great tip about the baking soda… I did not know that, and will give it a try. Since I’m baking some sort of bread almost every other day, why not bagels?

    Reply ↓
    1. Inger Post author

      You should give the bagels a go David! And I completely agree–freshness is everything in a bagel!

      Reply ↓

Leave a Reply

Your email address will not be published.

css.phpSkip to Recipe