Begin by dissolving the yeast in warm water, allowing it to activate and create the ideal rise for your bagels. In a small bowl, combine warm water (about 110°F) and sugar. Dissolve the yeast in warm water and allow it to rest for 5-10 minutes until it turns foamy. This step is key to ensuring your bagels have that perfect texture!

In a large mixing bowl, combine flour, salt, and the activated yeast mixture. Mix until a sticky dough forms. Turn the dough onto a floured surface and knead for 8-10 minutes until it’s smooth and elastic. The more you knead, the better the texture of your bagels will be!

Once the dough is ready, fold in the caramelized onions. These onions will give your bagels that savory burst of flavor that makes onion bagels so irresistible. Make sure the onions are evenly distributed throughout the dough.

Section the dough into roughly eight evenly sized pieces. Roll each piece into a ball and then poke a hole through the center with your fingers, stretching the dough into a bagel shape. Don’t worry if the hole is small – it will expand as the bagels rise and bake.

Now, bring a large pot of water to a boil and add a tablespoon of sugar. Drop the bagels into the water, a few at a time, and boil for 1-2 minutes on each side. This step gives the bagels their chewy texture and golden crust. Remove the bagels with a slotted spoon and place them on a baking sheet.

Preheat your oven to 425°F (220°C). Once the bagels are boiled, place them in the oven and bake for 20-25 minutes until golden brown. You’ll know they’re ready when they sound hollow when tapped on the bottom.

Allow the bagels to cool on a wire rack for a few minutes before slicing. Serve them with your favorite spread, or enjoy them plain for the ultimate fresh bagel experience!