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Homemade Breakfast Onion Bagels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 20 reviews
  • Author: Kimberly
  • Prep Time: 40 minutes
  • Cook Time: 22 minutes
  • Total Time: 13 hours 2 minutes
  • Yield: 8 bagels
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Homemade Breakfast Onion Bagels combine the rich, caramelized sweetness of onions with a chewy, traditional bagel texture. Featuring a slow-fermented dough enhanced with potato flakes and vital wheat gluten for moisture and chewiness, these bagels are boiled in a honey water bath for a glossy crust and topped with crunchy fried onion crumbs. Perfect for a savory breakfast treat or a delicious snack.

Ingredients

Dough Ingredients

  • 4 cups bread flour (20 oz)
  • 2 tablespoons potato flakes
  • 2 teaspoons onion powder
  • 2 teaspoons diastatic malt powder
  • 2 tablespoons vital wheat gluten
  • 2 teaspoons salt
  • 1 tablespoon granulated sugar
  • 2 ¼ teaspoons instant yeast (1 packet)
  • 1 tablespoon vegetable oil
  • 1 cup plus 2 tablespoons lukewarm water

Onion Filling

  • 1 large yellow onion, finely chopped (1½ cups)
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 teaspoon granulated sugar
  • Pinch of salt

Boiling and Topping

  • 2 quarts water
  • ¼ cup honey
  • ½ cup fried onion crumbs
  • 1 teaspoon coarse salt

Instructions

  1. Caramelize the Onions: In a skillet over medium heat, melt the butter and vegetable oil. Add the finely chopped onions with sugar and a pinch of salt. Stir occasionally, cooking for 15–18 minutes until the onions become deeply caramelized and golden brown. Transfer to a bowl to cool. This step enhances the onion’s natural sweetness, making a flavorful filling.
  2. Prepare the Dough: In a large mixing bowl, whisk together bread flour, potato flakes, onion powder, diastatic malt powder, vital wheat gluten, salt, and sugar until well combined. Make a well in the center and add instant yeast to one side, and lukewarm water with vegetable oil to the other. Mix until a shaggy dough forms, then knead by hand or with a stand mixer and dough hook for 8–10 minutes until smooth and elastic. The combined dry ingredients improve moisture retention and chewiness.
  3. First Proof and Cold Fermentation: Lightly oil a clean bowl and place the kneaded dough inside. Cover and let rest at room temperature for 30 minutes, then wrap the bowl with plastic and refrigerate for 12 to 16 hours. The long cold fermentation intensifies flavor and develops the signature bagel chew.
  4. Shape the Bagels with Onion Filling: Remove dough from the fridge and divide into 8 equal pieces (~4.5 oz each). Flatten each piece into a disk, spread about 1½ tablespoons of cooled caramelized onion evenly over the surface. Roll tightly into a log, then shape into a 6-inch rope, joining ends to form a sealed bagel. Repeat with all pieces to ensure flavorful, sealed bagels without leaks during boiling.
  5. Boil the Bagels: Bring 2 quarts of water and ¼ cup honey to a gentle boil in a large pot. Poach 2-3 bagels at a time, boiling each side for 45 seconds. Use a slotted spoon to transfer bagels to a wire rack allowing excess water to drain. This boiling step creates a glossy, slightly sweet crust and helps toppings adhere.
  6. Top and Bake: Place boiled bagels on a parchment-lined baking tray. Sprinkle each with fried onion crumbs and a pinch of coarse salt. Preheat oven to 450°F (232°C) and bake for 18–22 minutes, rotating halfway through, until the bagels turn deep golden brown. This step gives the bagels a satisfying crunch and enhances flavor.
  7. Cool and Serve: Let the bagels cool on a wire rack for at least 30 minutes before slicing. Enjoy fresh for best taste and texture; they can be stored for a couple of days without losing quality.

Notes

  • Caramelizing the onions properly is key for maximum sweetness and flavor in the filling.
  • Cold fermentation overnight is essential to develop the signature bagel chew and flavor.
  • Ensure the dough ends are sealed tightly to prevent filling leakage during boiling.
  • Boiling in honey water helps create the traditional glaze and flavor characteristic of bagels.
  • Use bread flour and vital wheat gluten to achieve the classic dense and chewy texture.
  • Letting bagels cool completely before slicing prevents crumbliness and retains moisture.
  • You can freeze baked bagels for longer storage and toast them when ready to eat.

Find it online: https://slsrecipes.com/homemade-breakfast-onion-bagels-recipe/