Making bagels at home is a little bit of kitchen magic—and these onion bagels are no exception. From start to finish they take about 3 hours, so they’re perfect for a leisurely weekend breakfast or brunch. This recipe yields 8 chewy bagels with a thin, crisp crust. Like classic New York–style bagels, these are briefly boiled (the water is sweetened with brown sugar instead of barley malt syrup), then brushed with egg white, topped with dried onion flakes, and baked until golden.
Dried onion flakes are usually found in the spice aisle of most grocery stores and are the same topping used by bagel shops for onion bagels. If you prefer, shape the dough and refrigerate it overnight, then boil and bake the bagels the next morning. The recipe card below has full ingredient amounts and timing details.
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Why you’ll love this recipe
New York bagels are famous for a reason: they have a thin, crisp crust and a satisfyingly chewy interior. While some credit the city’s water, texture and technique play the biggest roles. This recipe reproduces that classic chew and crust so you can enjoy bakery-quality onion bagels at home.
The instructions include clear step-by-step guidance and photos so beginners can follow along easily; experienced bakers will appreciate the practical tips, too. These bagels are not hand-rolled, which simplifies the shaping step without sacrificing the final texture. The method here is easier and produces results as good as hand-rolled bagels.
Because the recipe makes eight bagels, you’ll likely have leftovers that freeze really well—perfect for quick breakfasts later in the week.
Ingredients & substitutions for easy homemade onion bagels
This recipe uses common pantry ingredients. Here are a few notes and substitutions:
- Yeast: Instant yeast is recommended. If you only have active dry yeast, expect slightly longer rising times.
- Brown sugar: Use light or dark brown sugar. Granulated sugar can replace brown sugar in the dough if needed. Brown sugar added to the boiling water gives the bagels their characteristic crust and flavor; it’s an accessible substitute for barley malt syrup. Avoid using baking soda in the boiling water if you want a classic NY-style flavor.
- Warm water: Use lukewarm water (no hotter than about 105°F) so you don’t kill the yeast. You’ll also need approximately 2 quarts of water for boiling.
- Bread flour: Bread flour gives the best chew thanks to its higher protein; all-purpose flour will work but the bagels may be slightly less chewy. You can substitute half the bread flour with whole wheat for a heartier result.
- Salt: Fine sea salt works best for even incorporation.
- Egg white: Brushed on after boiling to create a glossy, golden crust and to help the dried onion flakes adhere.
- Dried onion flakes: Found in the spice aisle; they recreate the flavor and texture of bagel-shop onion bagels. One 2-ounce jar is typically enough for the recipe.
- Vegetable oil: Used to lightly coat the bowl during the first rise; any neutral oil (canola, avocado, grapeseed) will do.
Recommended equipment for making bagels at home
Besides basic kitchen tools, the following make the process easier:
- Stand mixer with dough hook: Bagel dough is stiff, and a mixer with a dough hook saves time and effort, though the dough can also be kneaded by hand.
- Spider tool (skimmer): Useful for lowering bagels into the boiling water and lifting them out safely. A slotted spoon can work in a pinch.
- Dutch oven or large deep pot: Allows you to boil a few bagels at a time without crowding. Avoid shallow pans where bagels may touch the bottom and scorch.
Step-by-step instructions for making onion bagels at home
Step 1
In the bowl of a stand mixer fitted with a dough hook, combine the dry ingredients: 3 ½ cups bread flour, 2 ¼ teaspoons instant yeast, 1 tablespoon brown sugar, and 1 ½ teaspoons fine sea salt. With the mixer on low, stream in about 1 ⅓ cups warm water until the dough forms around the hook and no dough sticks to the sides of the bowl.
Step 2
Knead on low–medium (around speed 2 on many mixers) for 10–15 minutes until the dough is smooth and stiff and forms a ball around the hook. If the dough sticks to the bowl, add flour, one tablespoon at a time, until it cleans the sides. Use the windowpane test to check gluten development: pinch off a small piece, stretch it gently—if it becomes thin and translucent without tearing, the dough is ready.
Step 3
Lightly oil a large bowl and turn the dough to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot for about 1 hour, until doubled. (A cold oven with just the light on makes a gentle proofing environment—about 80°F.) Punch the dough down, cover, and rest 10 minutes.
Step 4
Turn the dough onto a lightly floured surface and divide into 8 equal pieces. Shape each piece into a smooth, tight ball by bringing the edges to the center, pinching to seal, then rolling seam-side down to smooth the top. Place the balls on a floured surface and cover to prevent drying.
Step 5
Line two baking sheets with parchment and position oven racks in the upper and lower thirds. To shape bagels, dip an index finger in flour and poke through the center of each ball. Insert both index fingers and spin to enlarge the hole to about 2 inches. Place shaped bagels on the prepared sheets (no more than four per tray) and cover.
Step 6
You can finish the bagels the same day or refrigerate them overnight. For the same-day method, let shaped bagels rest in a warm spot for 1–1½ hours until doubled. For overnight, spray plastic wrap with nonstick spray, cover the bagels with the sprayed side down, and refrigerate 8–12 hours. Overnight proofing develops a deeper flavor.
Step 7
Preheat the oven to 400°F. Line a baking sheet with parchment. Lightly whisk 1 egg white and pour dried onion flakes onto a plate to be ready after boiling.
Step 8
Bring 2 quarts of water to a boil in a large pot or Dutch oven. Reduce heat to a gentle boil and stir in 2 tablespoons brown sugar. Using a spider tool or slotted spoon, lower up to four bagels into the water. Boil for 2 minutes, flip, then boil 1 more minute. Remove to the parchment-lined sheet. Brush tops with egg white and immediately press into the dried onion flakes to coat. Repeat with remaining bagels.
Step 9
Bake the bagels for 20–25 minutes, rotating the trays halfway through, until the tops are golden brown. Watch closely so the onion flakes don’t burn. Transfer to a wire rack to cool slightly, then serve warm with cream cheese, lox, butter, or jam.
How to store bagels
Store cooled bagels in an airtight container or resealable bag at room temperature for 2–3 days, or refrigerate up to one week. To freeze, slice in half, wrap individually, and freeze up to 3 months. Thaw at room temperature and toast before serving.
FAQs
Can bagel dough be made ahead of time?
Yes. You can refrigerate shaped bagels overnight (8–12 hours) and boil/bake the next day. Both same-day and overnight methods produce excellent results; the overnight method develops more flavor.
Are these bagels vegan?
Not as written, since they use an egg white wash and brown sugar that may not be vegan. To make them vegan, omit the egg wash and use a vegan sugar alternative.
What to do with leftover bagels?
Freeze for later, make hearty bagel sandwiches, or slice them thin to bake into bagel chips. For chips, brush slices with melted butter or oil, season with garlic and herbs, sprinkle with parmesan, and bake until crisp.
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Homemade Onion Bagels Recipe (made in 3 hours)
Equipment
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Stand Mixer
-
Dough hook attachment
-
Dutch oven or large pot
-
Spider tool, skimmer, or slotted spoon
Ingredients
- 3 ½ – 4 cups bread flour
- 2 ¼ teaspoons instant yeast (one packet)
- 1 tablespoon brown sugar
- 1 ½ teaspoons fine sea salt
- 1 ⅓ cups warm water (about 105ºF)
- Vegetable oil, for coating the bowl
Egg wash
- 1 egg white, lightly whisked
For topping
- 2 ounce (¼ cup) dried onion flakes
For boiling
- 2 quarts water
- 2 tablespoons brown sugar
Instructions
- Combine dry ingredients in a stand mixer bowl with the dough hook. With mixer on low, stream in warm water until a stiff dough forms.
- Knead on low–medium for 10–15 minutes until smooth and elastic; perform the windowpane test to confirm readiness.
- Lightly oil a bowl, place dough inside, cover, and let rise in a warm spot for about 1 hour or until doubled. Punch down and rest 10 minutes.
- Turn dough onto a floured surface, divide into 8 pieces, and shape into smooth balls. Cover to prevent drying.
- Line baking sheets with parchment and preheat the oven racks to the upper and lower thirds. Poke holes in each dough ball and stretch to about 2 inches. Place 4 bagels per tray and proof using either the same-day or overnight method.
- Preheat oven to 400°F. Prepare egg white and dried onion flakes.
- Bring 2 quarts water to a boil, stir in 2 tablespoons brown sugar, and boil bagels 2 minutes per side (2 minutes, flip, 1 minute). Remove to parchment, brush with egg white, and press into dried onion flakes.
- Bake 20–25 minutes, rotating trays halfway, until golden. Cool on a wire rack and serve warm.
Notes
- To store: Keep cooled bagels in an airtight container at room temperature for 2–3 days or refrigerate up to one week.
- To freeze: Slice and wrap bagels individually; freeze up to 3 months. Thaw and toast before serving.