Sourdough Onion Bagels (Printable)
Chewy, tangy bagels with sweet caramelized onions—perfect for breakfast or brunch.
# What You’ll Need:
→ Sourdough Starter
01 - 1/2 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 - 8 1/2 cups water
# How To Make It:
01 - Heat olive oil in a skillet over medium-low heat. Add sliced onions and 1/2 teaspoon salt. Cook, stirring occasionally, until deeply caramelized for about 20-25 minutes. Set aside to cool completely.
02 - In a large bowl, combine the sourdough starter, warm water, and honey. Stir until dissolved. Add bread flour, whole wheat flour, and salt. Mix to form a rough dough.
03 - Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rest at room temperature for 4-6 hours until doubled in size.
04 - Divide dough into 8 equal pieces. Shape each piece into a tight ball. Poke a hole through the center with your finger and gently stretch to form a bagel shape with a 2-inch hole. Place on a parchment-lined baking sheet.
05 - Cover shaped bagels loosely and let proof at room temperature for 1 hour, then refrigerate overnight for 8-12 hours to develop flavor.
06 - Preheat oven to 425°F.
07 - Bring 8 1/2 cups water and 1 tablespoon barley malt syrup (or honey) to a gentle boil in a large saucepan.
08 - Remove bagels from the refrigerator. Boil each bagel for 45 seconds per side, then transfer back to the baking sheet with a slotted spoon.
09 - Immediately top boiled bagels with caramelized onions, pressing gently to adhere.
10 - Bake for 20-25 minutes until golden brown and crisp.
11 - Transfer bagels to a wire rack and let cool completely before slicing and serving.
# Expert Advice:
01 -
- The tangy sourdough depth creates flavor no commercial bagel can match
- Caramelized onions add sweetness that perfectly balances the chewy crust
02 -
- The overnight cold proof is non negotiable for proper flavor development
- Boiling time directly affects the final texture so watch those 45 second intervals closely
03 -
- Pat onions dry before topping to prevent soggy spots
- Use a kitchen scale for consistent hydration every time