Crunchy and crisp, these onion bagels pack a flavor-filled punch!
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There’s no better way to start the day than with a cream cheese bagel. Smeared on thick and toasted to perfection, bagels are one of the first savory breakfast foods I was introduced to, and they remain a regular breakfast in my weekly rotation even today. As a lacto-vegetarian, bagels fill the void left by breakfast sandwiches and brunch meats, all the things we, unfortunately, can’t treat ourselves to.
While I’ve always been a bit of a plain Jane when it comes to my bagel order, my dad, it seems, was one step ahead of the curve, preferring everything bagels to most other varieties. Turns out, he was right, given that nowadays, it seems like the go-to, elite order for everyone in America is an everything bagel, toasted, with scallion cream cheese.
More uniquely, though, before our household carried everything bagels, it was home to onion bagels. Now, for obvious reasons, not many people order an onion bagel—as The Devil Wears Prada pointed out, do you really want to be walking around with onion breath all day? But that never deterred my father—our childhood was filled with the most mediocre, grocery store bagels, courtesy of Lender’s, and while I always begged for my parents to buy the plain ones, my dad always went for the onion ones instead.
He’s one of those people who loves onions on anything. But after he visited me in New York and experienced what a really good bagel tasted like, he could never return to the mediocre grocery store bagel. Instead, I took it upon myself to learn how to make his favorite bagel, using this recipe instead. I presented it to him on his birthday this year, and I don’t think I’ve ever seen him happier.
The secrets to making the perfect onion bagel
Bagel-making is not a process to be rushed, so in step two, allow adequate rising time for the dough to develop in a warm environment: 60 minutes is the minimum, or until doubled in size. Then, when you go to shape the bagels, make sure the hole in the middle is at least 1.5 to 2 inches wide so that the bagel maintains its shape when cooking.
Next, don’t underestimate the importance of sugar in your water bath in step four. For a deeper, more caramelized flavor, you can use maple syrup, which provides a delightful sweetness and enhances the bagel’s taste further. Finally, while the egg wash is technically optional, we recommend including it in your bagel-making process for the perfect finish.
How do I store leftovers?
Let them cool to room temperature, then cover them tightly with plastic wrap and transfer them to an airtight container. The bagels can be stored in this container at room temperature for 3-4 days, or in the refrigerator for up to 1 week. For longer storage, place the bagels in a freezer-safe bag or container and keep them in the freezer for up to 3 months. Simply thaw them in the refrigerator overnight when ready to use, and toast prior to consumption.
Serving suggestions
If you’re like my dad and prefer to eat the bagel in all its oniony glory, simply smear on some Whipped Cream Cheese and go to town. If the bagel itself is not savory enough for you, you can add an additional depth of flavor with this Smoked Cream Cheese that’ll have you feeling like you’re at a barbecue. If you’re vegan, not to fret—omit the egg wash in this bagel recipe, then swap out the cream cheese for a simple Avocado Spread or a luscious homemade Hummus instead. These bagels would also make for a great, hearty Bagel Sandwich or a base for some lunchtime Chicken Salad.
Onion Bagels
Ingredients
- 2 cups warm water about 115°F
- 1 tablespoon instant yeast
- 2 1/2 tablespoons sugar
- 2 1/2 teaspoons salt
- 5 1/3 cups unbleached bread flour plus more as needed
- Water for boiling
- 1 tablespoon sugar for boiling water
- Dried onion flakes for topping
- 1 egg white optional, for egg wash
Instructions
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In the bowl of a stand mixer, combine warm water, instant yeast, sugar, and salt. Add 5 1/3 cups of unbleached bread flour and mix until a shaggy dough forms. If the dough feels sticky, add a little extra flour.
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Knead the dough for about 10 minutes until it is smooth and elastic. Transfer the dough to a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
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Punch down the risen dough and divide it into 8 equal pieces. On a lightly floured surface, roll each piece into a ball. With your thumb, poke a hole through the center and gently stretch the dough to form a bagel shape.
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Fill a large pot with water, add sugar, and bring to a boil. Working in batches, gently drop each bagel into the boiling water and boil for 30 seconds on each side. Use a slotted spoon to remove the bagels and let any excess water drain off.
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Place the boiled bagels on parchment-lined baking sheets. Immediately sprinkle each bagel with dried onion flakes. If desired, brush the tops lightly with an egg white wash for a shiny finish. Preheat your oven to 400°F and bake the bagels for 20-25 minutes until they are golden brown. Allow the bagels to cool on a wire rack before serving.
Nutrition
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