Description
These Homemade Breakfast Onion Bagels combine the rich, sweet flavor of caramelized onions with a chewy, perfectly textured bagel dough. Slow-fermented overnight for depth of flavor and topped with crispy fried onion crumbs, these bagels offer a deliciously savory twist on a classic breakfast staple.
Ingredients
Scale
Dough
- 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
Caramelized Onion Spread
- 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
- Caramelize the Onions: In a skillet, melt butter and vegetable oil over medium heat. Add finely chopped onions, sugar, and a pinch of salt. Stir occasionally for about 15–18 minutes until onions turn deeply golden brown and caramelized. Transfer to a bowl and cool completely; this brings out natural sweetness and forms a flavorful spread.
- Prepare the Dough: In a large 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 on one side and lukewarm water plus vegetable oil on the other. Mix until a shaggy dough forms, then knead by hand or with a stand mixer dough hook for 8–10 minutes until smooth and elastic.
- First Rise and Cold Fermentation: Lightly oil a clean bowl, place the kneaded dough inside, cover, and let rest at room temperature for 30 minutes. Then wrap tightly with plastic wrap and refrigerate for 12 to 16 hours. This slow fermentation enhances flavor and texture.
- Shape the Bagels: Remove dough from fridge and divide into 8 equal pieces (~4.5 oz each). Flatten a piece into a disk and spread 1½ tablespoons of the cooled caramelized onion spread over it. Roll tightly into a log, form into a 6-inch rope, and join ends to shape a bagel, sealing seams well to prevent leaks during boiling. Repeat with remaining dough.
- Boil the Bagels: Bring 2 quarts of water with ¼ cup honey to a gentle boil. Carefully lower 2–3 bagels at a time into the hot water and poach for 45 seconds on each side. Remove with a slotted spoon and drain on a wire rack. This process creates a shiny, slightly sweet crust and helps toppings stick.
- Top and Bake: Place boiled bagels on a parchment-lined tray. Sprinkle fried onion crumbs and coarse salt on top of each. Preheat oven to 450°F (232°C). Bake bagels for 18–22 minutes until deep golden brown, rotating the pan halfway through for even baking. The topping adds crunch and flavor contrast.
- Cool and Serve: Transfer baked bagels to a wire rack and cool for at least 30 minutes before slicing. Enjoy fresh for best taste, or store for up to two days maintaining quality.
Notes
- Caramelizing onions properly is key to developing rich sweetness; avoid burning by stirring frequently over medium heat.
- Using potato flakes and vital wheat gluten helps achieve a moist, chewy bagel texture.
- Cold fermentation overnight deepens flavor and improves dough structure.
- Ensure bagels are well sealed to prevent filling leaking during boiling.
- Boiling bagels with honey creates a lustrous crust and subtle sweetness.
- Allow bagels to cool thoroughly to finish cooking internally and enhance chewiness.
- Fried onion crumbs can be store-bought or homemade for authentic crunch.
- Bagels are best eaten within two days but can be frozen for longer storage.
