Sourdough Onion Bagels (Printable)
Chewy bagels with tangy sourdough and sweet caramelized onions, ideal for breakfast.
# Ingredient List:
→ Sourdough Starter
01 - 3.5 ounces active sourdough starter (100% hydration)
→ Dough
02 - 3.5 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 cups water
# How to Make:
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 and golden brown, approximately 20–25 minutes. Remove from heat and set aside to cool completely.
02 - In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Whisk thoroughly until the honey dissolves completely into the liquid mixture.
03 - Add bread flour, whole wheat flour, and sea salt to the bowl. Mix with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead vigorously for 8–10 minutes until the dough becomes smooth, elastic, and passes the windowpane test.
04 - Place the kneaded dough in a lightly oiled bowl, turning once to coat all surfaces. Cover with plastic wrap or a damp towel. Let ferment at room temperature for 4–6 hours, or until the dough has doubled in volume.
05 - Turn the dough onto a floured surface and divide into 8 equal portions. Shape each piece into a tight ball by tucking the edges underneath. Poke a hole through the center with your floured finger and gently stretch to form a 2-inch diameter hole, creating the classic bagel ring.
06 - Arrange shaped bagels on a parchment-lined baking sheet. Cover loosely with plastic wrap. Let proof at room temperature for 1 hour, then transfer to the refrigerator for overnight cold proofing, 8–12 hours.
07 - Preheat oven to 425°F. In a large saucepan or Dutch oven, bring 8 cups of water and 1 tablespoon barley malt syrup (or honey) to a gentle boil.
08 - Remove bagels from the refrigerator. Working in batches, carefully lower bagels into the boiling water using a slotted spoon. Boil for 45 seconds per side, then transfer back to the parchment-lined baking sheet. The surface should appear slightly wrinkled.
09 - Immediately press cooled caramelized onions onto the tops of boiled bagels, ensuring they adhere well. Transfer to the preheated oven and bake for 20–25 minutes, rotating the baking sheet halfway through, until bagels are deeply golden brown and sound hollow when tapped.
10 - Transfer baked bagels to a wire rack and cool completely for at least 30 minutes before slicing. This prevents the interior from becoming gummy and ensures the proper crust texture develops.
# Helpful Tips:
01 -
- The sourdough gives these bagels a complex tang that develops beautifully overnight
- Caramelized onions add natural sweetness without needing processed toppings
02 -
- Overnight refrigeration is non-negotiable for the right texture and flavor development
- Do not skip the boiling step or you will miss the signature bagel chewiness
03 -
- Add dried onion flakes to the dough for extra onion flavor in every bite
- A room temperature starter yields the best rise and most open crumb structure