Sourdough Onion Bagels (Print View)

Chewy bagels with tangy sourdough and sweet caramelized onions, perfect for breakfast or brunch.

# What You'll Need:

→ Sourdough Starter

01 - 1/3 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 - 2 quarts 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, about 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. Whisk thoroughly until the starter is fully dissolved and the mixture is homogeneous.
03 - Add bread flour, whole wheat flour, and sea salt to the bowl. Stir until a rough, shaggy dough forms. Turn onto a lightly floured surface and knead for 8 to 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 and let rest at room temperature for 4 to 6 hours, or until the dough has doubled in size.
05 - Turn the dough onto a floured surface and divide into 8 equal portions. Shape each piece into a tight, smooth ball by tucking the edges underneath. Poke your thumb through the center of each ball and gently stretch to form a ring with a 2-inch hole.
06 - Arrange shaped bagels on a parchment-lined baking sheet, leaving space between each. Cover loosely with plastic wrap and let proof at room temperature for 1 hour. Refrigerate overnight for 8 to 12 hours to develop flavor and texture.
07 - Preheat oven to 425°F. Prepare the boiling liquid by bringing 2 quarts of water and barley malt syrup (or honey) to a gentle boil in a large saucepan or Dutch oven.
08 - Remove bagels from the refrigerator. Working in batches, carefully lower each bagel into the boiling water. Boil for 45 seconds per side, using a slotted spoon to gently flip. Transfer boiled bagels back to the parchment-lined baking sheet, draining briefly.
09 - Immediately press the cooled caramelized onions onto the top of each boiled bagel, ensuring they adhere firmly. Bake for 20 to 25 minutes until the bagels are deeply golden brown, with a shiny, crackled crust.
10 - Transfer baked bagels to a wire cooling rack. Let cool for at least 30 minutes to allow the crust to set and the interior structure to stabilize before slicing.

# Expert Suggestions:

01 -
  • The combination of tangy sourdough and sweet caramelized onions creates layers of flavor you just cant get from regular bagels
  • They freeze beautifully so you can have fresh bagels anytime without the effort
  • The overnight cold proof develops incredible texture and depth that rivals any artisan bakery
02 -
  • Boiling time matters too long and they get tough, too short and they lack that shiny chewy exterior
  • Cold proofing in the fridge is non-negotiable for authentic flavor and texture
  • Let the caramelized onions cool completely before topping or they'll slide off during boiling
03 -
  • Use a kitchen scale for consistent results every time
  • If your starter is very active, reduce the room temperature proof time
  • A baking stone creates an even crispier bottom crust

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