Sourdough Onion Bagels (Print)
Chewy bagels with tangy sourdough and sweet caramelized onions for a perfect breakfast.
# What You’ll Need:
→ Sourdough Starter
01 - ½ cup active sourdough starter (100% hydration)
→ Dough
02 - 3 cups bread flour
03 - ½ cup whole wheat flour
04 - 1 cup warm water
05 - 1 tablespoon honey
06 - 2 teaspoons fine sea salt
→ Onion Topping
07 - 1 large yellow onion, thinly sliced
08 - 1 tablespoon olive oil
09 - ½ teaspoon salt
→ For Boiling
10 - 1 tablespoon barley malt syrup or honey
11 - 8 cups water
# How To Make:
01 - Heat olive oil in a skillet over medium-low heat. Add sliced onions and salt. Cook, stirring occasionally, until deeply caramelized and golden brown, about 20 to 25 minutes. Remove from heat and set aside to cool completely.
02 - In a large bowl, whisk together sourdough starter, warm water, and honey until fully dissolved. Add bread flour, whole wheat flour, and salt. Stir until a rough, shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and no longer sticky. Shape into a ball.
04 - Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest at room temperature for 4 to 6 hours until doubled in size.
05 - Turn dough onto a floured surface and divide into 8 equal portions. Roll each piece into a tight ball. Poke your thumb through the center and gently stretch to form a ring with a 2-inch hole.
06 - Place shaped bagels on a parchment-lined baking sheet. Cover loosely and proof at room temperature for 1 hour, then refrigerate overnight for 8 to 12 hours.
07 - Preheat oven to 425°F. Bring 8 cups water and barley malt syrup (or honey) to a gentle boil in a large saucepan.
08 - Remove bagels from refrigerator. Working in batches, boil bagels for 45 seconds per side using a slotted spoon. Transfer back to the baking sheet.
09 - Press caramelized onions gently onto the tops of boiled bagels to adhere.
10 - Bake for 20 to 25 minutes until deeply golden brown, crispy on the outside, and cooked through. Rotate pan halfway through for even browning.
11 - Transfer bagels to a wire rack and let cool completely before slicing and serving.
# Expert Tips:
01 -
- The tang from the sourdough starter cuts through the rich onion topping, creating this incredible balance that keeps you coming back for just one more bite.
- These freeze beautifully and toast up perfectly, meaning you can have bakery style bagels on hand for busy weekdays without the hassle.
02 -
- The overnight refrigeration step is non negotiable for that authentic chewy texture—skipping it gives you bread, not bagels.
- Dont skip the boiling step—this gelatinizes the surface starch, creating that shiny crust and dense interior.
03 -
- Weighing ingredients instead of using cups ensures consistent results every single time.
- If your dough feels too sticky during kneading, resist adding more flour—let it rest for 10 minutes and the gluten will relax.