Sourdough Onion Bagels (Printable)
Chewy bagels featuring tangy sourdough and sweet caramelized onions for a perfect breakfast treat.
# What You'll Need:
→ Sourdough Starter
01 - 0.5 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 Steps:
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, about 20–25 minutes. Set aside to cool completely.
02 - In a large bowl, combine the sourdough starter, warm water, and honey. Mix until dissolved. Add bread flour, whole wheat flour, and salt. Mix to form a rough dough.
03 - Turn dough onto a lightly floured surface. 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, or 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 about a 2-inch hole. Place on a parchment-lined baking sheet.
05 - Cover 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. Bring 8 1/2 cups water and 1 tablespoon barley malt syrup (or honey) to a gentle boil in a large saucepan.
07 - Remove bagels from the refrigerator. Working in batches, boil each bagel for 45 seconds per side. Transfer back to the baking sheet using a slotted spoon.
08 - Immediately top boiled bagels with caramelized onions, pressing gently to adhere. Bake for 20–25 minutes until golden brown and crisp, rotating the pan halfway through.
09 - Transfer bagels to a wire rack and let cool completely before slicing. Serve toasted with cream cheese or your favorite toppings.
# Expert Pointers:
01 -
- The tangy sourdough depth balances perfectly with sweet onion topping
- Overnight proofing means you wake up to ready to bake bagels
- These taste like something from an artisan bakery without the fancy price tag
02 -
- Skip the overnight cold proof and the texture will be ordinary bread, not bagel
- Boiling time matters, too long makes them tough, too short makes them bready
- The onions need to be completely cool or they slide off during boiling
03 -
- A splash of Everything Bagel seasoning mixed into the onions adds extra flavor
- Use a slotted spoon to lift boiled bagels, letting excess water drain off