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 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 and golden brown, approximately 20 to 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. Stir until fully dissolved. Add bread flour, whole wheat flour, and salt. Mix with a wooden spoon until a rough, shaggy dough forms.
03 - Turn the dough onto a lightly floured work surface. Knead firmly for 8 to 10 minutes until smooth, elastic, and passes the windowpane test. Shape into a tight ball and place in a lightly oiled bowl. Cover with plastic wrap and let rise at room temperature for 4 to 6 hours until doubled in size.
04 - Punch down the risen dough and transfer to a floured surface. Divide into 8 equal portions. Roll each piece into a tight ball by tucking the edges underneath. Press your finger through the center of each ball and gently stretch to form a ring with a 2-inch hole. Arrange on a parchment-lined baking sheet, cover loosely, and proof at room temperature for 1 hour. Refrigerate overnight for 8 to 12 hours.
05 - Preheat oven to 425°F. Bring 8 cups water and 1 tablespoon barley malt syrup (or honey) to a gentle boil in a large saucepan or Dutch oven.
06 - 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.
07 - Immediately press cooled caramelized onions onto the tops of the boiled bagels, ensuring they adhere well. Bake for 20 to 25 minutes until deeply golden brown with a crisp exterior, rotating the pan halfway through for even browning.
08 - Transfer baked bagels to a wire cooling rack. Let cool completely for at least 30 minutes before slicing. Serve toasted with cream cheese, butter, or your favorite spreads.
# Expert Hints:
01 -
- The overnight fermentation develops incredible depth that commercial bagels simply cannot match
- That chewy interior and crisp exterior rival any bakery Ive visited
02 -
- The overnight refrigeration step is non-negotiable for developing proper flavor and texture
- Boiling is what creates the authentic bagel crust, so do not skip or rush this step
03 -
- Weigh your ingredients rather than using cups for consistent results every time
- Let the boiling water return to a gentle simmer between batches to maintain even cooking