Description
Homemade Breakfast Onion Bagels combine deeply caramelized onions folded into a chewy, flavorful dough, boiled to perfection, and baked with a crunchy fried onion crumb topping. This recipe involves a slow, cold fermentation to develop a perfect texture and rich, layered flavors that make breakfast truly special.
Ingredients
Scale
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
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: Melt butter and oil in a skillet over medium heat. Add finely chopped onions, sugar, and a pinch of salt. Stir occasionally for 15–18 minutes until onions are deeply caramelized and golden brown. Transfer to a bowl to cool.
- Prepare the Dough: In a large bowl, whisk together bread flour, potato flakes, onion powder, diastatic malt powder, vital wheat gluten, salt, and sugar. Create a well in the center, adding instant yeast to one side and lukewarm water and vegetable oil to the other. Mix until a shaggy dough forms, then knead by hand or with a mixer for 8–10 minutes until smooth and elastic.
- Ferment the Dough: Lightly oil a clean bowl, place the dough inside, cover, and let rest at room temperature for 30 minutes. Wrap the bowl in plastic wrap and refrigerate for 12 to 16 hours for a cold fermentation to deepen flavor and improve texture.
- Shape the Bagels: Remove dough from fridge and divide into 8 equal portions (~4.5 oz each). Flatten a piece, spread 1½ tablespoons of cooled caramelized onion on top, roll tightly into a log, and form a 6-inch rope. Connect ends securely to make a bagel shape. Repeat with remaining pieces.
- Boil the Bagels: Bring 2 quarts water and honey to a gentle boil in a large pot. Lower 2-3 bagels at a time into simmering water. Poach for 45 seconds on each side. Remove with a slotted spoon and drain on a wire rack.
- Top and Bake: Place boiled bagels on a parchment-lined tray. Sprinkle fried onion crumbs and coarse salt on top. Preheat oven to 450°F (232°C). Bake for 18 to 22 minutes, rotating halfway, until deep golden brown.
- Cool and Serve: Transfer baked bagels to a wire rack and cool for at least 30 minutes before slicing. Enjoy fresh or store for a couple of days maintaining quality.
Notes
- Caramelizing onions thoroughly enhances their sweetness and flavor, providing the perfect spread inside the dough.
- The long, cold fermentation is essential for developing a chewy texture and rich flavor typical of classic bagels.
- Boiling with honey creates a glossy crust and helps toppings adhere.
- Use parchment paper on the baking tray for easy cleanup and to prevent sticking.
- Let bagels cool completely before slicing to avoid a gummy texture inside.
- Fried onion crumbs add a delightful crunch and extra onion flavor as a topping.
