Homemade Caramelized Onion Bagels
These homemade bagels infused with the rich flavor of caramelized onions are the perfect breakfast or snack for your family. Soft on the inside and crusty on the outside, each bite delivers a delightful savory taste. This recipe not only saves you money compared to store-bought versions but also allows you to customize them to your liking. Perfect for toasting and topping with cream cheese or your favorite spreads, these bagels are sure to impress everyone at the breakfast table.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
warm water
2 cups (Ensure the water is warm but not hot to the touch.)
active dry yeast
2 (1/4 ounce) packets (Use bulk active dry yeast for best results.)
sugar
4 tablespoons, divided (Measure out 3 tablespoons for the yeast mixture and 1 tablespoon for the boiling water.)
salt
1 tablespoon (Add directly to the yeast mixture.)
chopped dehydrated onion
1/2 cup (Use store-bought or homemade dehydrated onion.)
all-purpose flour
5-5 3/4 cups (Start with 4 cups and add more as needed to achieve a stiff dough.)
cornmeal
for sprinkling (Use to prevent bagels from sticking to the baking sheet.)
egg yolk
1 (Use to create an egg wash for a golden finish.)
water
1 tablespoon (Combine with the egg yolk for the egg wash.)
Instructions
1
In a large bowl, combine 2 cups of warm water, yeast, and 3 tablespoons of sugar. Let it sit for about 5 minutes until it becomes foamy.
2
Stir in the salt and chopped dehydrated onion into the yeast mixture.
3
Gradually add 4 cups of flour, mixing on medium speed for about 5 minutes. Continue adding flour until the dough forms a stiff consistency. If mixing by hand, turn the dough out onto a floured surface and knead for approximately 15 minutes until smooth and no longer sticky, or knead in a heavy-duty mixer for an additional 2 minutes, adding more flour as needed.
4
Place the kneaded dough into a greased bowl, turning it to coat all sides. Cover the bowl with a clean cloth and let it rise in a warm area until it doubles in size, which usually takes about 40 minutes.
5
Once risen, punch down the dough, knead it lightly, and divide it into 12 equal pieces (or 16 pieces for smaller bagels).
6
To shape the bagels, roll each piece into a smooth ball. With both hands, poke your thumbs through the center of the ball. Use your thumbs to carefully stretch the hole, creating a doughnut shape approximately 3 to 3.5 inches across.
7
Transfer the shaped bagels to a lightly floured surface, cover loosely, and let them rest in a warm place for 20 minutes.
8
In a large pot (like a Dutch oven), bring 3 quarts of water and the remaining 1 tablespoon of sugar to a gentle boil. Maintain a simmering boil.
9
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet, sprinkling it with cornmeal.
10
One by one, gently drop the bagels into the boiling water, cooking them in batches of 4-5, depending on the pot size. Boil each bagel for 5 minutes, turning them frequently to ensure even cooking.
11
Use a slotted spoon to remove the boiled bagels from the water, draining them briefly on a towel before placing them on the prepared baking sheet.
12
In a small bowl, whisk together the egg yolk and 1 tablespoon of water, then brush the mixture over the tops of each bagel to give them a beautiful golden glaze.
13
Bake the bagels in the preheated oven for 35-40 minutes, or until they are well browned and crusty. Once baked, transfer them to a wire rack to cool before serving.
14
For smaller bagels, follow the same steps but divide your dough into 16 pieces and adjust the baking time to 30-35 minutes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Homemade Caramelized Onion Bagels?
These are savory, homemade bagels infused with the rich flavor of caramelized onions, featuring a soft interior and a crusty exterior.
How much warm water is required for the dough?
The recipe requires 2 cups of warm water for the initial yeast mixture.
What type of yeast is best for this recipe?
The recipe calls for 2 (1/4 ounce) packets of active dry yeast, noting that bulk active dry yeast provides the best results.
How much sugar is used in the dough mixture?
3 tablespoons of sugar are added to the yeast and water mixture.
How long should the yeast sit before adding other ingredients?
The yeast, water, and sugar should sit for about 5 minutes until the mixture becomes foamy.
When do I add the onion flavor to the bagels?
Stir 1/2 cup of chopped dehydrated onion into the yeast mixture after it has become foamy.
How much flour is needed in total?
You will need between 5 and 5 3/4 cups of all-purpose flour in total.
How long should I knead the bagel dough by hand?
If kneading by hand, do so for approximately 15 minutes on a floured surface until the dough is smooth and no longer sticky.
Can I use a mixer to knead the dough?
Yes, you can knead the dough in a heavy-duty mixer for an additional 2 minutes after the initial mixing phase.
How long does the bagel dough need to rise?
The dough should rise in a warm, greased bowl for about 40 minutes or until it doubles in size.
How many bagels does this recipe produce?
This recipe makes 12 regular-sized bagels or 16 smaller bagels.
What is the best way to shape the bagels?
Roll the dough into smooth balls, then poke your thumbs through the center and stretch the hole until it is 3 to 3.5 inches across.
Do the bagels need to rest after being shaped?
Yes, place them on a floured surface, cover loosely, and let them rest in a warm place for 20 minutes.
What is added to the boiling water?
Bring 3 quarts of water and 1 tablespoon of sugar to a gentle, simmering boil.
At what temperature should the oven be set?
Preheat your oven to 400°F (200°C).
Why is cornmeal used on the baking sheet?
Cornmeal is sprinkled on the lightly greased baking sheet to prevent the bagels from sticking.
How long should the bagels be boiled?
Boil each bagel for 5 minutes total, turning them frequently to ensure they cook evenly.
How many bagels should I boil at once?
Depending on your pot size, boil the bagels in batches of 4-5 at a time.
What should I do immediately after boiling the bagels?
Use a slotted spoon to remove them and drain them briefly on a towel before moving them to the baking sheet.
What is the purpose of the egg wash?
An egg wash made of one egg yolk and one tablespoon of water is brushed over the tops to create a beautiful golden glaze.
How long do the bagels bake for?
Regular bagels bake for 35-40 minutes until they are well browned and crusty.
What are the adjustments for smaller bagels?
Divide the dough into 16 pieces instead of 12 and reduce the baking time to 30-35 minutes.
Where should the bagels cool after baking?
Transfer the baked bagels to a wire rack to cool completely before serving.
What are some recommended toppings for these bagels?
They are perfect for toasting and topping with cream cheese or your favorite savory spreads.
Is this recipe more cost-effective than store-bought bagels?
Yes, making these at home saves money compared to buying premium flavored bagels from a store.
What type of onion is used in this recipe?
The recipe uses 1/2 cup of chopped dehydrated onion, which can be store-bought or homemade.
How do I know the water is the right temperature for the yeast?
The water should be warm to the touch but not hot, as excessive heat can kill the yeast.
What texture should the dough have before rising?
The dough should have a stiff consistency and be smooth and non-sticky after kneading.
Do I need to grease the bowl for the rising process?
Yes, place the dough in a greased bowl and turn it once to coat all sides before covering.
Can these bagels be customized?
Yes, this homemade recipe allows you to customize the size and flavor intensity to your liking.