Sourdough Onion Bagels (Print Version)
Chewy sourdough bagels topped with sweet caramelized onions for a perfect breakfast treat.
# What You’ll Need:
→ Sourdough Starter
01 - 1/3 cup active sourdough starter (100% hydration)
→ Dough
02 - 3 1/4 cups bread flour
03 - 1/4 cup whole wheat flour
04 - 1 cup plus 2 tablespoons 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
# 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 and browned, about 20 to 25 minutes. Remove from heat and set aside to cool completely.
02 - In a large bowl, combine the 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 surface. Knead firmly for 8 to 10 minutes until smooth, elastic, and passes the windowpane test. Place in a lightly oiled bowl, cover with plastic wrap, and let rest at room temperature for 4 to 6 hours until doubled in size.
04 - Turn the dough onto a floured surface and divide into 8 equal portions. Shape each piece into a tight ball by tucking edges underneath. Poke your thumb through the center of each ball and gently stretch to form a ring with a 2-inch hole. Place on a parchment-lined baking sheet, cover loosely, and proof at room temperature for 1 hour.
05 - Transfer the baking sheet to the refrigerator and proof overnight for 8 to 12 hours. The cold proof develops flavor and creates the characteristic chewy bagel texture.
06 - Preheat oven to 425°F. Bring 2 quarts of water and 1 tablespoon barley malt syrup (or honey) to a gentle boil in a large saucepan or Dutch oven.
07 - Remove bagels from the refrigerator. Working in batches, carefully drop bagels into the boiling water. Boil for 45 seconds per side, about 90 seconds total. Using a slotted spoon, transfer back to the parchment-lined baking sheet, shaking off excess water.
08 - Immediately press caramelized onions onto the tops of the boiled bagels, ensuring they adhere to the surface. Bake for 20 to 25 minutes until deeply golden brown with a crisp, shiny crust. Rotate the pan halfway through for even browning.
09 - Transfer bagels to a wire rack and cool completely for at least 30 minutes before slicing. Slice in half horizontally and serve toasted with cream cheese, butter, or your favorite toppings.
# Expert Tips:
01 -
- The sourdough gives these bagels an incredible depth that overnight fermentation creates, but the onion topping adds this sweet savory crunch that makes them unforgettable
- They freeze beautifully, which means I can bake once and enjoy bakery quality bagels for weeks without that morning bakery run
02 -
- The overnight refrigeration is not optional, it develops flavor and makes the bagels much easier to handle during boiling
- Do not skip the barley malt syrup in the boiling water, this is what creates that professional bagel shop crust
03 -
- Pat the boiled bagels dry with a paper towel before topping, the onions stick much better to a less wet surface
- If your onions are burning instead of caramelizing, lower the heat and add a splash of water, then cover the pan briefly