What is an onion bagel made of?

A traditional onion bagel is made with warm water, active yeast, sugar, kosher salt, unbleached bread flour, and dried onion flakes. Those onion flakes are mixed into the dough and added on top, giving that rich, savory flavor with every bite.

How do you get onion flavor into bagels?

The deep onion flavor comes from dried onion flakes mixed into the dough and sprinkled on top. They’re pressed on while the bagels are still damp after boiling to make sure they stick and toast just right.

What toppings go well with onion bagels?

From scrambled eggs and herbed cream cheese to avocado, hummus, or even smoked salmon, onion bagels pair beautifully with both protein-rich and veggie-forward toppings. Check out my bagel topping ideas for easy, nourishing combos.

Are onion bagels healthy?

A healthy onion bagel comes down to what’s inside, and this recipe keeps it clean. With no additives, about 9g of protein per bagel, and just a touch of sugar, it’s a nourishing option that balances carbs with fiber and protein. Perfect for busy mornings or post-workout snacks.

Can I freeze homemade onion bagels?

Yes! Homemade onion bagels freeze like a dream. Slice each bagel in half, stack the halves together, and wrap them in two layers before freezing. They’ll keep well for up to three months. When you're ready, thaw on the counter or toast straight from the freezer. Breakfast prep just got easier.

Onion Bagel: Easy, High-Protein (15g), Bold Flavor

Name: Onion Bagel: Easy, High-Protein (15g), Bold Flavor
Prep time: 35 min
Cook time: 25 min
Total time: 2 h
Yield: 8 bagels
Cuisine: American
Ingredients: 2 cups warm water; 1 tablespoon instant yeast or active dry yeast; 2 tablespoons white sugar; 2½ teaspoons kosher salt; 5¾ cups unbleached bread flour (start with 5¼ and adjust); ¼ cup dried onion flakes; Water (for boiling); 2 tablespoons white or brown sugar (for boiling)

Description

This homemade onion bagel recipe is chewy, golden, and deeply flavorful. It’s packed with protein, made from simple pantry staples, and freezer-friendly—perfect for breakfast meal prep or brunch.

Ingredients

Scale

2 cups warm water

1 tablespoon instant yeast or active dry yeast

2 tablespoons white sugar

2½ teaspoons kosher salt

5¾ cups unbleached bread flour (start with 5¼ cups)

¼ cup dried onion flakes

Water (for boiling)

2 tablespoons white or brown sugar (for water bath)

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Instructions

1. In a stand mixer, combine warm water, yeast, sugar, salt, and 5¼ cups of flour. Knead until the dough forms and becomes elastic. Add more flour if too sticky.

2. Let dough rise in a covered bowl in a warm place until doubled, about 1 hour.

3. Preheat oven to 400°F. Line two baking sheets with parchment or silicone mats.

4. Divide dough into 8 equal pieces. Shape each into a bagel using the snake or ball method.

5. Let shaped bagels rest while bringing a pot of water with 2 tbsp sugar to a boil.

6. Boil each bagel for 30 seconds per side, then transfer to prepared baking sheets.

7. Top wet bagels with dried onion flakes immediately (use egg wash if needed).

8. Bake for 20–25 minutes, rotating pans halfway, until deep golden brown.

9. Cool on a wire rack before slicing and serving.

Notes

If onion flakes don’t stick, brush the tops with egg wash before baking.

To prevent burning, soak onion flakes in water before topping.

Store in an airtight container for up to 4 days or freeze for up to 3 months.

Freeze sliced, double-bagged for easier reheating. Toast directly from frozen for best results.

Prep Time: 35 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: 245
Sugar: 2g
Sodium: 450mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 9g
Cholesterol: 0mg