Sourdough Onion Bagels (Print Version)
Chewy, bakery-style bagels with tangy sourdough and sweet caramelized onions. A perfect breakfast treat.
# What You 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 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, about 20 to 25 minutes. Set aside to cool completely before using.
02 - In a large bowl, combine 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 dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and passes the windowpane test. The dough should feel tacky but not sticky.
04 - Place dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel. Let rise at room temperature for 4 to 6 hours until doubled in size.
05 - Punch down dough and divide into 8 equal portions. Shape each piece into a tight ball by tucking edges underneath. Poke a hole through the center with your finger and gently stretch to form a 2-inch opening. Place on parchment-lined baking sheet.
06 - Cover bagels loosely with plastic wrap. Let proof at room temperature for 1 hour, then refrigerate overnight for 8 to 12 hours. This develops flavor and creates the characteristic chewy texture.
07 - Preheat oven to 425°F with rack positioned in the center. Bring 8 cups water and barley malt syrup to a gentle boil in a large saucepan or Dutch oven.
08 - Remove bagels from refrigerator. Working in batches, boil each bagel for 45 seconds per side, using a slotted spoon to transfer them. They should float during boiling. Return to parchment-lined baking sheet.
09 - Immediately press cooled caramelized onions onto the tops of boiled bagels while surfaces are still tacky. Apply gentle pressure to ensure adherence.
10 - Bake for 20 to 25 minutes until bagels are deeply golden brown with a crisp crust. Rotate baking sheet halfway through for even browning.
11 - Transfer bagels to a wire rack and cool for at least 30 minutes before slicing. This prevents the crumb from becoming gummy. Store in a paper bag at room temperature for up to 2 days.
# Expert Tips:
01 -
- The sourdough fermentation gives these bagels that irresistible tangy depth you cannot get from commercial yeast
- Overnight proofing means most of the work happens while you sleep, leaving you with fresh bagels for breakfast
02 -
- Refrigerating the shaped bagels overnight is not optional, it develops flavor and creates that perfect chewy texture
- The water bath is what makes a bagel a bagel, skipping this step will give you bread rings instead
03 -
- Use a kitchen scale for precise measurements, flour measured by volume can vary wildly
- Do not skip the barley malt syrup if you can find it, it makes a noticeable difference