Step 1

First, bloom the yeast. In a small bowl, dissolve the sugar in lukewarm water. At the yeast and whisk until it dissolves as well. Set it aside for 5-10 minutes or until the mixture becomes foamy on top.

Step 2

In the meant time, in a large mixing bowl, measure the flour and stir in the salt and onion powder. When the yeast is ready, add it to the bowl with the dry ingredients. (If you don't want to mix the dough by hand, you can use a stand mixer with a dough hook).

Step 3

Using a fork, mix until the dough becomes sticky so that you can't continue with the fork anymore.

Step 4

Sprinkle some flour onto a clean surface and transfer the dough. Knead for 5-6 minutes, or until it becomes smooth, elastic, and soft.

Step 5

Grease a large bowl with some oil and transfer the dough. Cover it with a clean kitchen towel. Set it aside in a warm place for at least 60 minutes, or until it has doubled in size. If it's a particularly cold day, put the bowl in the oven and turn on the light.

Step 6

After rising, lightly punch down the dough to release air. Then, knead for 1-2 minutes, or until it forms a smooth ball again. Using a knife or a bench scraper, divide the dough into 8 balls.

Step 7

Using your thumb, poke a hole in the middle of each ball. Then, use 2 fingers to widen the hole to about 1.5-2 inches. Cover with a towel and let the bagels rise for around 10 minutes, while you prepare the water bath.

Step 8

Preheated oven to 425ºF (220ºC). Fill a large pot with water and honey or maple syrup (or barley malt syrup) and stir. Bring to a boil.

Step 9

Drop the bagels into the water, as many as you can comfortably fit (I fit 3), and boil for 1 minute on each side. Then, take them out of the water and sprinkle them with your toppings.

Step 10

Bake onion bagels for 20-22 minutes. or until golden brown. Let them cool on a wire rack for a few minutes, then serve!