Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 22, 2011 09:33 AM

Detroit-style onion bagels - how to make them?

I grew up in the metro Detroit area and was spoiled by the excellent bagels there - dense, chewy interior, crunchy - I mean CRUNCHY - exteriors, and reasonable size, not enormous pillows.

These issues I have seen discussed elsewhere. However there is one major issue that I have not heard anyone else discuss but which is of critical importance. The makeup of the ONION BAGEL.

In New York, where I now live, an "onion bagel" is some kind of horrid mess, essentially a plain bagel coated on the outside with tarry, burned bits of onion. Gross. I'm not sure how people can eat these at all.

A proper onion bagel from my youth is an onion FLAVORED dough. The bagel itself in other words is onion-y with no discernible bits of onion in (or God forbid, ON) it.

I'm wondering how these are made actually? Is it perhaps using Onion flour or onion powder?


  1. Click to Upload a photo (10 MB limit)
  1. Hey! Did you ever find out this answer? I also grew up in Detroit and bagels there far outway the NY bagels........wanna try making them, too!