If you’ve never tried a bagel with onion straight from your own oven, you’re in for something deliciously special. A bagel with onion isn’t just a breakfast staple, it’s a flavorful, aromatic delight that instantly elevates your morning routine.
In this article, you’ll discover a foolproof onion bagel recipe inspired by the bold flavor of New York-style bagels. We’ll guide you through every step, from mixing and shaping to boiling and baking, so you can recreate that chewy, golden perfection at home.
If you’re looking for a more nutritious twist, check out our High-Protein Bagel Recipe for a satisfying option that fuels your day.
Get ready for the irresistible aroma of toasted onions filling your kitchen, it’s absolute bliss.
Table of Contents
The Story about the Best Homemade Bagel with Onion
From Grandma’s Kitchen to NYC Streets
I’ll never forget the mornings at my grandmother’s house. The scent of sautéed onions and freshly baked bread drifted through the hallway long before anyone was awake. But nothing compared to her homemade onion bagels.
When I moved to New York City, I rediscovered them at local bagel shops, crispy tops, chewy centers, and a flavor that lingered long after the last bite. That childhood memory, combined with NYC’s bold bagel culture, inspired me to create this homemade version that captures the best of both worlds. This bagel with onion recipe is a tribute to those slow, comforting mornings and bustling corner bakeries.
Why Bagel with Onion Deserves a Spot in Your Kitchen
There’s something uniquely satisfying about a bagel with onion. The golden, crisp exterior bursts with savory onion flavor, while the inside stays soft and dense, just like a proper New York bagel should be.
Whether toasted with cream cheese or loaded with eggs and avocado, the onion bagel offers endless versatility. Plus, when you make them at home, you control everything: the chewiness, the size, the toppings. That means every bite reflects your flavor and texture preferences. It’s not just a bagel, it’s a breakfast worth waking up for.
PrintThe Best Bagel with Onion Recipe
These homemade onion bagels are chewy, flavorful, and easy to make. Perfect for breakfast, sandwiches, or a cozy snack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes(includes rising, shaping, boiling)
- Yield: 8 bagels 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Ingredients
Bagel Dough:
2 cups warm water (110°F)
1 tablespoon instant yeast (or active dry yeast, bloomed)
2 tablespoons white sugar
2½ teaspoons kosher salt
5¾ cups unbleached bread flour (start with 5¼, reserve ½ cup)
¼ cup dried onion flakes
Water Bath:
3 quarts water
2 tablespoons white or brown sugar
Optional Toppings:
Egg wash (1 egg + 1 tbsp water)
Extra dried onion flakes or sesame seeds
Instructions
In the bowl of a stand mixer, combine 2 cups warm water, yeast, sugar, salt, and 5¼ cups of bread flour.
Knead with the dough hook on low speed for 1–2 minutes until a sticky dough forms. If needed, add the remaining ¼ to ½ cup flour and knead for 10–12 more minutes until smooth and elastic.
Transfer dough to an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and divide into 8 equal pieces.
Shape using either the Snake Method or Ball Method. Place on a floured surface and let rest while the water boils.
Bring 3 quarts of water and 2 tablespoons sugar to a boil. Gently lower each bagel in and boil for 30 seconds per side.
Remove with a slotted spoon, immediately sprinkle with onion flakes. If they don’t stick, brush with egg wash first.
Transfer to parchment-lined baking sheets and bake at 400°F for 20–25 minutes, rotating trays halfway through.
Cool on a wire rack at least 15 minutes before slicing.
Notes
Brush boiled bagels with egg wash if onion flakes don’t adhere well.
Soak onion flakes in water before topping to prevent burning.
Let bagels cool fully before slicing to avoid a gummy center.
Add cheese or seasoning blends before baking for flavor variations.
Nutritional Key Notes:
These values are estimated and can vary based on exact ingredients and toppings (e.g., added egg wash, cheese, or cream cheese).
Using bread flour increases protein slightly compared to all-purpose flour.
Toppings like egg wash or added spreads will raise fat, calories, and sodium.
Nutrition
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 440 mg
- Fat: 1.2 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.0 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 0 mg
Mastering the Art of Homemade Bagel with Onion
The Simple Ingredients Behind Big Flavor
For the Bagel Dough:
- 2 cups warm water (110°F)
- 1 tablespoon instant yeast (or active dry yeast, bloomed if using)
- 2 tablespoons white sugar
- 2½ teaspoons kosher salt
- 5¾ cups unbleached bread flour (start with 5¼ cups, reserve ½ cup)
- ¼ cup dried onion flakes
For the Water Bath:
- About 3 quarts water
- 2 tablespoons white sugar (or brown sugar for a deeper flavor)
Optional Toppings:
- Egg wash (1 egg beaten with 1 tablespoon water)
- Additional onion flakes or sesame seeds
Instructions
1. Make the Dough:
- In the bowl of a stand mixer, combine 2 cups of warm water, 1 tablespoon of yeast, 2 tablespoons of sugar, 2½ teaspoons of kosher salt, and 5¼ cups of bread flour.
- Attach dough hook and knead on low for 1–2 minutes until a sticky dough forms.
- Stop the mixer and test with your finger. If it’s sticky and not dense, add ¼ to ½ cup more flour gradually and knead another 10–12 minutes until smooth and elastic.
2. First Rise:
- Place the dough in a large oiled bowl, cover it with plastic wrap, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
3. Shape the Bagels:
- Gently punch down the dough, then divide it into 8 equal pieces.
- Use one of two shaping methods:
- Snake Method: Roll each piece into a rope and loop around your hand, sealing the ends.
- Ball Method: Shape into a ball, poke a hole in the center with your thumb, and gently stretch the hole.
- Snake Method: Roll each piece into a rope and loop around your hand, sealing the ends.
- Place shaped bagels on a floured surface to rest for 10–15 minutes while the water bath heats.
4. Prepare Water Bath:
- Bring 3 quarts of water and 2 tablespoons sugar to a boil in a wide pot or deep skillet.
5. Boil the Bagels:
- Gently lower 2–3 bagels into boiling water. Boil for 30 seconds per side.
- Remove with a slotted spoon and immediately sprinkle with dried onion flakes while wet. If needed, brush with egg wash before sprinkling.
6. Bake:
- Place bagels on parchment-lined or silicone-lined baking sheets.
- Bake at 400°F for 20–25 minutes, rotating pans halfway through for even browning.
- The bagels should be a deep golden brown and feel firm when gently pressed.
7. Cool & Serve:
- Transfer baked bagels to a wire rack and cool for at least 15 minutes before slicing.
To make the perfect bagel with onion, you don’t need anything fancy, just a few pantry staples and dried onion flakes. Here’s what you’ll need:
Elevate Every Bite: What to Put on a Bagel with Onion
The Best Toppings for a Savory Onion Bagel
A fresh bagel with onion is bold enough to stand on its own, but it’s also the perfect base for all kinds of flavorful pairings. The toasty, sweet-savory topping pairs especially well with creamy, smoky, or tangy ingredients. Here are a few unbeatable combinations:
- Cream Cheese – Classic, comforting, and endlessly customizable. Plain, scallion, or veggie cream cheese enhances the onion flavor beautifully.
- Smoked Salmon (Lox) – Layer it with cream cheese, red onions, capers, and a squeeze of lemon for a luxurious twist.
- Avocado Spread – For a nutritious, creamy topping, mash ripe avocado with sea salt and chili flakes.
- Hummus – A plant-based option with earthy depth that balances the onion beautifully.
- Tomato and Basil – Especially during summer, these fresh toppings make your bagel feel like a bite of sunshine.
Variations to Keep It Interesting
Once you’ve nailed the basic bagel with onion, you can start playing with other bagel flavors or even mix toppings. Here are a few creative ideas to keep your baking fresh:
- Egg and Bacon – Turn it into a hearty breakfast sandwich with crispy bacon and a fried egg.
- Turkey and Swiss – Ideal for lunch, this deli-style combo hits the spot.
- Goat Cheese and Honey – Sweet and tangy, this version gives your onion bagel an unexpected twist.
- Everything Bagel Remix – Combine onion flakes with sesame seeds, garlic, and poppy seeds to create your own everything-style bagel.
- Cheddar Jalapeño – Add shredded cheddar and chopped jalapeños into the dough for a spicy-sweet surprise.
Keep It Fresh: Storage Tips for Homemade Bagel with Onion
How to Store, Freeze, and Reheat Your Bagels
Once you’ve baked a batch of fresh bagel with onion, proper storage is key to keeping their texture and flavor just right. Here’s how to do it:
- Room Temperature: Once cooled, store bagels in an airtight container or resealable plastic bag. They’ll stay fresh for up to 4 days.
- Freezing: Slice the bagels, then place the halves back together. Wrap tightly and double-bag them in freezer-safe bags. They’ll last up to 3 months.
- Thawing & Reheating: Let frozen bagels sit at room temp or pop them in the microwave for 30 seconds to thaw. Finish in the toaster for a warm, crispy finish.
Troubleshooting: Bagel Perfection Every Time
Bagel baking is part science, part art. Here are a few quick fixes for common onion bagel hiccups:
- Onion flakes falling off? Try brushing boiled bagels with egg wash before sprinkling the flakes.
- Topping burns? Soak onion flakes in water before topping to prevent scorching.
- Gummy centers? Be sure to bake fully until deep golden and cool completely before slicing.
Conclusion
Making a bagel with onion from scratch isn’t just about baking, it’s about bringing the magic of a New York morning into your kitchen. From the first stir of dough to the golden, onion-crusted finish, every step is simple and rewarding. Whether you’re sharing them with family or freezing a batch for busy mornings, these bagels are your new go-to.
For more recipes, follow un on Pinterest.
FAQ: Your Bagel with Onion Questions Answered
What is an onion bagel called?
An onion bagel is simply known as an “onion bagel.” It’s typically topped with dried minced onion and sometimes includes onion mixed into the dough.
Are onion bagels good?
Yes! Onion bagels are incredibly flavorful, with a balance of sweetness and savory from the toasted onion. They’re perfect for savory toppings or simply toasted with butter.
What is a bagel relative made with onion?
A bialy is a bagel relative often topped with caramelized onions and poppy seeds, but it’s not boiled like traditional bagels.
Do everything bagels have onions in them?
Absolutely. Everything bagels typically contain a mix of sesame seeds, poppy seeds, garlic, and dried onion flakes, making them a close cousin to the onion bagel.
