Sourdough Onion Bagels (Printable View)
Chewy, tangy bagels topped with sweet caramelized onions for the ultimate breakfast treat.
# What You’ll Need:
→ Sourdough Starter
01 - 3.5 ounces active sourdough starter (100% hydration)
→ Dough
02 - 3.5 cups bread flour
03 - 1/2 cup whole wheat flour
04 - 1 cup plus 1 tablespoon 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 - 8.5 cups water
# Cooking 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 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 until the starter is fully dissolved and the mixture is uniform.
03 - Add bread flour, whole wheat flour, and sea salt to the bowl. Mix with a wooden spoon until a rough dough forms. Turn onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth, elastic, and passes the windowpane test.
04 - Place the kneaded dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel. Let rest at room temperature for 4 to 6 hours, or until doubled in size.
05 - Turn the dough onto a floured surface and divide into 8 equal portions. Shape each piece into a tight ball by tucking the edges underneath. Poke your thumb through the center of each ball and gently stretch to form a 2-inch hole, creating the classic bagel ring shape.
06 - Arrange shaped bagels on a parchment-lined baking sheet. Cover loosely with plastic wrap. Let proof at room temperature for 1 hour, then refrigerate overnight for 8 to 12 hours to develop flavor and texture.
07 - Preheat oven to 425°F. In a large saucepan or Dutch oven, bring 8.5 cups water and 1 tablespoon barley malt syrup (or honey) to a gentle boil.
08 - Remove bagels from the refrigerator. Working in batches, carefully lower each bagel into the boiling water. Boil for 45 seconds on the first side, then flip and boil for 45 seconds on the second side. Remove with a slotted spoon, allowing excess water to drain.
09 - Return boiled bagels to the parchment-lined baking sheet. Immediately press the cooled caramelized onions onto the tops, ensuring they adhere. Bake for 20 to 25 minutes until deep golden brown with a crispy crust.
10 - Transfer baked bagels to a wire rack and let cool completely for at least 30 minutes before slicing. Serve toasted with cream cheese, butter, or your favorite spreads.
# Expert Tips:
01 -
- The overnight cold proof develops incredible depth while you sleep
- Caramelized onions create a sweet savory crust that bakery bagels cant match
02 -
- The cold proof is non negotiable for that authentic bagel shop texture
- Boiling time affects final chewiness, too long and they become tough
03 -
- Caramelize extra onions and store them in the freezer
- Use a kitchen scale for consistent results every time