Sourdough Onion Bagels (Printable)
Chewy bagels with tangy sourdough and sweet caramelized onions for a perfect breakfast treat.
# What You’ll Need:
→ Sourdough Starter
01 - 1/3 cup active sourdough starter (100% hydration)
→ Dough
02 - 3 1/4 cups bread flour
03 - 1/2 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 - 1/2 teaspoon salt
→ For Boiling
10 - 1 tablespoon barley malt syrup (or honey)
11 - 2 quarts water
# How To Make It:
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 20–25 minutes. Remove from heat and set aside to cool completely.
02 - In a large mixing bowl, combine sourdough starter, warm water, and honey. Stir until honey dissolves completely. Add bread flour, whole wheat flour, and salt. Mix with a wooden spoon until a rough, shaggy dough forms.
03 - Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and passes the windowpane test. Place in a lightly oiled bowl, cover with plastic wrap, and let rest at room temperature for 4–6 hours until doubled in size.
04 - Punch down dough and transfer to a floured surface. Divide into 8 equal portions. Shape each into a tight ball by tucking edges underneath. Poke a hole through the center with your finger and gently stretch to form a 2-inch ring. Arrange on a parchment-lined baking sheet.
05 - Cover loosely with plastic wrap or a clean kitchen towel. Let proof at room temperature for 1 hour, then refrigerate overnight for 8–12 hours to develop flavor and texture.
06 - Preheat oven to 425°F. In a large saucepan or Dutch oven, bring 2 quarts water and barley malt syrup (or honey) to a gentle boil.
07 - Working in batches, carefully lower bagels into boiling water using a slotted spoon. Boil for 45 seconds per side (1 minute 30 seconds total). Remove and drain briefly on the slotted spoon.
08 - Return boiled bagels to the parchment-lined baking sheet. Immediately press caramelized onions onto the tops, ensuring they adhere. Bake for 20–25 minutes until deeply golden brown with a crispy crust.
09 - Transfer bagels to a wire rack and let cool for at least 30 minutes before slicing. This prevents the interior from becoming gummy.
# Expert Tips:
01 -
- The sourdough fermentation develops incredible depth that commercial yeast can never replicate, creating that authentic bakery flavor
- These bagels strike that perfect balance between substantial chew and tender interior, just like the ones from your favorite neighborhood bagel shop
02 -
- Underbaked bagels are dense and gummy inside, so trust your instincts and give them another few minutes if they seem pale or soft when you tap the crust
- Cold bagels from the fridge hold their shape better during boiling, so resist the urge to let them come to room temperature first
03 -
- Use a kitchen scale for your measurements, because consistent flour amounts are crucial for predictable fermentation and proper texture
- If your starter has been sitting in the fridge, feed it twice over two days to wake it up before using it in this recipe