Whole Wheat-Onion Bagels Recipe

Whole Wheat-Onion Bagels is an easy to prepare side dish recipe. Enjoy this bagel dish and share to us how you feel about this Whole Wheat-Onion Bagels.


Difficulty LevelEasyHealth IndexHealthy
MethodInterest Group


 Dry yeast1 Tablespoon
 Warm water1 Cup (16 tbs)
 Instant minced onion3 Tablespoon
 Vegetable oil1 Tablespoon
 Whole wheat flour1 1⁄2 Cup (24 tbs)
 Salt1⁄2 Teaspoon
 All purpose flour1 1⁄4 Cup (20 tbs)
 Vegetable cooking spray1
 Water3 1⁄2 Quart
 Water1 Tablespoon
 Caraway seeds1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1768 Calories from Fat 259

% Daily Value*

Total Fat 30 g45.5%

Saturated Fat 4.8 g23.9%

Trans Fat 0 g

Cholesterol 211.5 mg

Sodium 1075.1 mg44.8%

Total Carbohydrates 320 g106.5%

Dietary Fiber 36.9 g147.4%

Sugars 1.7 g

Protein 58 g115.7%

Vitamin A 6.3% Vitamin C 5.3%

Calcium 23.7% Iron 114.8%

*Based on a 2000 Calorie diet


Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add onion and oil, stirring well.
Stir in whole wheat flour and salt; gradually stir in all-purpose flour.
Turn dough our onto a lightly floured surface, knead 1 minute.
Cover and let rest 10 minutes.
Knead an addirional 7 to 10 minutes or until smooth and elastic.
Place dough in a large bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.
Punch dough down, and divide into 12 equal portions.
Shape each portion into a smooth ball; punch a hole in the center of each ball, using floured fingers.
Gently pull dough away from center, making a 11/2-inch hole.
Place shaped bagels on a baking sheet coated with cooking spray.
Bring 31/2 quarts water to a boil in a large Dutch oven.
Lower bagels, a few at a time, into gently boiling water; cook 3 minutes on each side.
Transfer bagels to a baking sheer coated with cooking spray, using a slotted spoon.
Combine egg and 1 tablespoon water, bear well, and gently brush over bagels.
Sprinkle with caraway seeds.
Bake at 450° for 20 minutes or until golden brown.
Cool on wire racks.