Sourdough Onion Bagels (Printable)

Chewy bagels with a tangy sourdough base and sweet sautéed onions, ideal for breakfast or sandwiches.

# What You'll Need:

→ Sourdough Starter

01 - 3.5 oz active sourdough starter (100% hydration)

→ Dough

02 - 14.1 oz bread flour
03 - 1.8 oz whole wheat flour
04 - 0.35 oz sea salt
05 - 0.9 oz granulated sugar
06 - 8.1 fl oz lukewarm water

→ Onion Topping

07 - 1 large yellow onion, finely chopped
08 - 1 tablespoon olive oil or unsalted butter
09 - 0.25 teaspoon sea salt

→ Boiling

10 - 67.6 fl oz water
11 - 1 tablespoon barley malt syrup or honey
12 - 1 teaspoon baking soda

# How to Make It:

01 - Heat olive oil or butter in a skillet over medium heat. Add chopped onions with salt and sauté for 8–10 minutes until soft and golden. Set aside to cool completely.
02 - In a large mixing bowl, combine sourdough starter, bread flour, whole wheat flour, salt, sugar, and lukewarm water until a shaggy dough forms.
03 - Knead dough for 8–10 minutes until smooth and elastic. Cover bowl and rest at room temperature for 4 hours, performing two stretch-and-fold turns during the first 2 hours at 30-minute intervals.
04 - Cover dough and refrigerate overnight for 8–12 hours to develop flavor and structure.
05 - Divide dough into 8 equal pieces. Roll each into a ball, poke a hole in the center, and stretch to form a bagel shape with approximately 2-inch diameter hole.
06 - Arrange shaped bagels on a parchment-lined baking sheet, cover, and proof at room temperature for 1–2 hours until slightly puffy.
07 - Preheat oven to 425°F. Bring water, barley malt syrup (or honey), and baking soda to a boil in a large pot. Boil bagels 1–2 at a time for 1 minute per side. Remove with slotted spoon and return to baking sheet.
08 - While bagels are still damp, press caramelized onions onto the tops. Bake for 20–25 minutes until golden brown and cooked through.
09 - Transfer bagels to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • These bagels have that perfect chewy crust and tangy sourdough flavor that makes store-bought versions taste like cardboard in comparison.
  • The sautéed onion topping adds a richness that feels fancy but comes together in just ten minutes.
  • You'll actually understand what a real bagel tastes like, and honestly, you'll never look at bagels the same way again.
02 -
  • The boiling step is non-negotiable if you want actual bagels and not just fancy bread rolls; those sixty seconds per side create the chewy crust that defines the whole experience.
  • Don't skip the overnight fermentation—I learned this the hard way when I tried rushing it, and the bagels were dense and flavorless compared to the slow-fermented version.
  • Your starter needs to be actively bubbling and at peak when you mix the dough, or you'll end up with sad, flat bagels that never rise properly.
03 -
  • Make your sourdough starter adjustment based on your kitchen temperature—warmer kitchens move faster, so cold-ferment longer if you're in a warm climate.
  • The barley malt syrup is genuinely worth seeking out online; it gives a flavor that honey just can't replicate, and it's the difference between good homemade bagels and ones that taste like they came from a bagel shop.
  • Shape your bagels the day before and refrigerate them overnight in their shaped state if your schedule is tight—the extra fermentation actually improves the flavor.
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