This onion bagel recipe is so easy to make and goes great with cream cheese! Admittedly, I have quite a few favorite bagel recipes, but I guess that’s all the more reason to make your own.
I just love making bagels. From my Greek yogurt bagels to my chocolate chip bagel recipe, there is a recipe here for everyone.
So gather your ingredients, and you can enjoy your very own homemade onion bagels this evening.
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Ingredients
- Warm water is important for activating the yeast.
- Active dry yeast is the key to the rising of the dough and creates the desired texture and flavor in the finished bagel.
- All-purpose flour is the base for making any form of bread, including these delicious bagels.
- Sugar adds a touch of sweetness and helps the yeast activate.
- Sea salt adds that signature flavor while helping contribute to yeast activity and gluten development.
- Dried onion flakes are what we used to give it that perfect onion flavor.
- Egg wash is used to help the onion flakes stick to the top of the bagels.
How to make onion bagels
Step 1. First, combine warm water and yeast, stir well, and set aside for 10 min.
Step 2. In a mixing bowl, combine flour, sugar, salt and dried onion flakes.
Step 3. Add the wet ingredients to the dry ingredients and stir together well.
Step 4. Lightly flour the countertop and knead the dough for 4-5 minutes.
Step 5. Place in a bowl, cover, and rise until doubled in size (about an hour).
Step 6. Punch down the dough and divide it into 10 balls.
Step 7. Poke a hole with your thumb and shape each ball into a bagel. Then, cover with a tea towel to proof in a warm area for 20 minutes.
Step 8. In a large pot, bring water to a boil with a tablespoon of sugar and baking soda. Carefully lower 2-3 bagels at a time and boil for 2 minutes, flipping once. Do not overcrowd the bagels.
Step 9. Preheat oven to 400°F with two 12” skillets. Carefully remove the skillets with a hot pad, lightly grease, and add bagels. Brush with egg wash and sprinkle the remaining onion flakes. Bake for 18-20 minutes.
Note: If you don’t have two skillets, you can bake these on a baking sheet.
Step 10. Transfer to cooling rack for 15-20 min.
Expert Tips
- Like any homemade bread or bagel recipe, it can go stale rather quickly, so be sure to keep it in an airtight container. It’s best to store it in the refrigerator or in a cool area.
- You can substitute instant yeast for active dry yeast. However, you may need to adjust the rise time slightly, as instant yeast tends to act more quickly.
- To maintain a crisp crust and soft, chewy interior, it’s crucial not to skip the cooling process.
- If you don’t have sea salt, you can use kosher; just be sure not to use table salt.
- If you’re not a fan of onion flavor, skip the onion flakes and sprinkle with cinnamon sugar instead, or enjoy them plain.
What to put on your onion bagels
Cream cheese. A bagel without cream cheese is not the same. There are many flavors to choose from, but plain cream cheese is by far my favorite.
Avocado. Slice the avocado, lay it on the bagel, and lightly season it with salt and pepper. For the garnish, sprinkle with everything bagel seasoning. You could also top it with eggs like I do with my eggs in a bagel recipe.
Smoked salmon. Slather the onion bagel with cream cheese, then add sliced salmon and top with chopped dill. Get a great salmon recipe here.
BLT. Cut a thick, juicy slice off a tomato, add crispy bacon, lettuce, mayo and stack it onto your onion bagel.
Chicken Salad. Shred your favorite chicken, add mayonnaise, chopped green onions and pickles. I also like to add walnuts and purple grapes, but that’s optional.
Grilled cheese. Add cheese to the onion bagel and sear it in a skillet with butter. My favorite is sharp cheddar, but the choice of cheese depends on your preference.
Scrambled eggs. Ever get tired of the same old scrambled eggs every morning? These are absolutely incredible with chili scrambled eggs.
What to expect when making this recipe
- Making these bagels is a simple process with multiple steps. Just follow the recipe closely and they will turn out perfect.
- A recipe that won’t break the budget. This recipe uses quality ingredients that are budget-friendly, filling all criteria for fresh and homemade.
- Delicious. Warm onion bagels are my go-to comfort food. They are flavorful and tasty, almost like a bakery bagel but without the high prices.
FAQs
Can I make the dough ahead of time and refrigerate it overnight?
Yes, you can prepare the dough in advance and refrigerate it overnight for slower fermentation, which can enhance the flavor. Just make sure to let the dough come to room temperature before shaping and boiling the bagels.
Can I double this recipe?
Yes, of course. I love to have extra of these bagels to grab on the go, so I often double or even triple this recipe.
Is it possible to freeze them?
Yep! Just be sure to seal tightly to prevent freezer burning. You can freeze it for up to four months. It’s super convenient for meal prep and is also great for food storage.
Can I customize the toppings?
Absolutely! Some toppings suggestions are sesame seeds, poppy seeds, everything bagel seasoning, shredded cheese, chopped herbs, or even minced garlic, to add extra flavor and variety.
Enjoy The Best Onion Bagels
This bagel recipe should really come as no surprise by how simple they are to make.
They’re great to have on hand, especially when I’m running late or craving a quick snack. I usually toast it and slap on some cream cheese which is now a new favorite of mine!
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Below are a few recipes that you may enjoy if you liked this one!
Onion Bagel Recipe
Ingredients
- 1 3/4 cup warm water
- 1 tbsp active dry yeast
- 4 1/2 cups all purpose flour
- 4 tablespoons sugar
- 1 teaspoon sea salt
- 1/8 cup dried onion flakes plus 2 tbsp for topping
- 1 egg beaten
Instructions
- Combine warm water and yeast, stir well, and set aside for 10 min.
- In a mixing bowl, combine flour, sugar, salt and dried onion flakes.
- Add the wet ingredients to the dry ingredients and mix together well.
- Transfer dough to a lightly floured countertop and knead dough for 4-5 minutes.
- Place the dough in a bowl, cover and rise until doubled in size (about an hour).
- Punch down dough and divide into 10 balls.
- Poke a hole with your thumb and shape each ball into a bagel. Cover with a tea towel to proof in a warm area for 20 minutes. (see step by step pictures above for reference)
- In a large pot, bring water to a boil with a tablespoon of sugar and baking soda. Carefully lower 2-3 bagels at a time and boil for 2 minutes, flipping once.
- While you are boiling the bagels, preheat oven to 400°F. with two 12” skillets. You can also use a large baking sheet.
- After boiling the bagels, brush with egg wash and sprinkle with the remaining onion flakes.
- Carefully remove the skillets with a hot pad, lightly grease and add bagels.
- Bake on the center rack for 18-20 minutes.
- Transfer to cooling rack for 15-20 min.