Name: Onion Bagel Recipe
Prep time: 1 h
Cook time: 1 h 20 min
Total time: 2 h 20 min
Yield: 12 servings
Cuisine: american
Ingredients: Bulk active dry yeast; Dehydrated onion; Warm water; Cornmeal; Egg yolk; Flour

Table of Contents

Onion bagels are great for breakfast, lunch, or dinner. Unlike store bought bagels they are very flavourful and don’t contain soggy bread ingredients like eggs and cream cheese. You can cook onions in olive oil or butter or sauté them in the pan. Then you just season the onions with salt, pepper, garlic powder, and whatever else you like.

This onion bagel recipe is the easiest bagel recipe ever! It is breaded with store bought onion breadcrumbs, fried, and baked in the oven. This super fast breaded onion bagel recipe is both delicious and easy to make. This breaded onion bagel recipe can be used to make onion rings, hot dogs, or anything else that contains onions.

This is one of my favorite bagels, and I know that’s because I like it so much. It’s the perfect bagel to bring to work. It’s great for everyday use, but it really shines on a Friday or Saturday, when you just want to get out of the house and relax. This is the recipe that I’ve used over the years, and it’s easy to make.

How To Make Onion Bagel

This is a recipe for onion bagels that will give you homemade, chewy and flavorful bagels that taste just like the ones from your favorite bakery. This recipe is easy to follow and can be made at home in less than an hour with most of it being hands off time. And if you don’t have a stand mixer, no worries! You can knead the dough by hand on a lightly floured surface until it becomes smooth and elastic. Try out this simple recipe today!

Ingredients

Warm water, 2 cups
Bulk active dry yeast, 1/4 oz
Sugar (divided), 4 tablespoons
Salt, 1 tablespoon
Dehydrated onion (chopped), 1⁄2 cup
Flour, 5 – 5 3⁄4 cups
Cornmeal (for sprinkling)
Egg yolk, 1
Water, 1 tablespoon

Instructions

Step 1

Combine 3 tablespoons of sugar, yeast, and warm water. Leave it to foam for five minutes. Add salt and onion.

Step 2

Add 4 cups of flour gradually, beating for 5 minutes on medium speed. Continue mixing until the dough is stiff.

Step 3

On a floured board, knead the dough until smooth and no longer sticky. Or use a heavy-duty mixer to knead the dough for 2 minutes, adding more flour as needed.

Step 4

Pour into greased bowl, turning all sides to cover. Cover and let rise for about 40 minutes.

Step 5

Divide dough into 12 equal pieces after lightly kneading. Shape each piece by kneading it into a smooth ball. Holding the ball tightly, poke your thumbs through the center.

Step 6

Work around the perimeter of the hole with your thumb, forming a doughnut shape 3 to 3 1/2 inches across.

Step 7

Let the shaped bagel stand for 20 minutes on a lightly floured board. Boil 3 quarts of water with 1 tablespoon of sugar in a large kettle. Maintain a gentle simmer.

Step 8

Sprinkle cornmeal over a baking sheet that has been lightly greased. Turn the oven on to 400 degrees.

Step 9

Boil 4-5 bagels at a time, lifting one bagel at a time. Cook for 5 minutes, turning frequently.

Step 10

Remove with a slotted spoon, allow to drain briefly on a towel, and then place on prepared baking sheet. Continue until all bagels are boiled.

Step 11

Add 1 tablespoon of water to the egg yolk and brush on top of bagels. Place in the oven and bake for 35-40 minutes, or until well browned and crusty. Place on a cooling rack.