Onion Bagels
These homemade onion bagels feature a crispy exterior and a soft, chewy interior, topped with flavorful dried onion flakes, making them a perfect treat for breakfast or snacks.
Ingredients
Dough Ingredients
- 1 cup warm water About 115°F for yeast activation.
- 2 teaspoons instant yeast
- 1 tablespoon sugar Adds sweetness and boosts yeast activity.
- 1 teaspoon salt Essential for flavor.
- 4 cups unbleached bread flour
Boiling Ingredients
- 2 quarts water for boiling Creates the classic bagel crust.
- 1 tablespoon sugar for boiling water Enhances crust color.
Topping Ingredients
- 1 tablespoon dried onion flakes Flavorful topping.
- 1 egg white for egg wash Optional for a shiny finish.
Instructions
Preparation
- In the bowl of a stand mixer, combine warm water, instant yeast, sugar, and salt.
- Mix in unbleached bread flour until a shaggy dough forms; if sticky, add more flour.
- Knead for about 10 minutes until the dough is smooth and elastic.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour until doubled.
- Once risen, punch down the dough and divide it into 8 equal pieces.
- Roll each piece into a ball, poke a hole in the center, and gently stretch to form bagels.
Cooking
- In a large pot of water, add sugar and bring to a boil.
- Drop bagels in batches for 30 seconds on each side.
- Use a slotted spoon to remove the bagels and allow excess water to drain off.
- Place the boiled bagels on parchment-lined baking sheets and sprinkle with dried onion flakes.
- Brush the tops lightly with egg white for a shiny finish if desired.
- Preheat oven to 400°F and bake for 20-25 minutes until golden brown.
- Allow bagels to cool on a wire rack before enjoying.
Notes
To achieve the best homemade onion bagels, ensure your water is the right temperature and avoid overcooking during boiling. Allow the bagels to cool thoroughly on a wire rack for the best texture.