Sourdough Onion Bagels (Printable)

Chewy fermented bagels topped with sweet caramelized onions for authentic bakery flavor

# What goes in:

→ Sourdough Starter

01 - 100 g active sourdough starter (100% hydration)

→ Dough

02 - 400 g bread flour
03 - 50 g whole wheat flour
04 - 250 ml warm water
05 - 1 tbsp honey
06 - 10 g fine sea salt

→ Onion Topping

07 - 1 large yellow onion, thinly sliced
08 - 1 tbsp olive oil
09 - 1/2 tsp salt

→ For Boiling

10 - 1 tbsp barley malt syrup (or honey)
11 - 2 liters water

# Directions:

01 - Heat olive oil in a skillet over medium-low heat. Add sliced onions and 1/2 tsp salt. Cook, stirring occasionally, until deeply caramelized (about 20–25 minutes). Set aside to cool.
02 - In a large bowl, combine the sourdough starter, warm water, and honey. Mix until dissolved. Add bread flour, whole wheat flour, and salt. Mix to form a rough dough. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and let rest at room temperature for 4–6 hours, or until doubled in size.
03 - Turn the dough onto a floured surface and divide into 8 equal pieces. Shape each piece into a tight ball. Poke a hole through the center with your finger and gently stretch to form a bagel shape (about 2-inch hole). Place shaped bagels on a parchment-lined baking sheet. Cover loosely and let proof at room temperature for 1 hour, then refrigerate overnight (8–12 hours).
04 - Preheat oven to 220°C (425°F). Bring 2 liters of water and 1 tbsp barley malt syrup (or honey) to a gentle boil. Remove bagels from the fridge. Boil each bagel for 45 seconds per side. Return boiled bagels to the baking sheet. Immediately top with caramelized onions, pressing gently to adhere. Bake for 20–25 minutes, or until golden brown and crisp.
05 - Allow bagels to cool on a wire rack before slicing and serving.

# Expert Advice:

01 -
  • The long fermentation gives these bagels that signature chew and complex tang you cannot get from commercial yeast alone
  • Caramelized onions on top create these sweet savory bits that crisp up in the oven and transform every bite
02 -
  • The overnight refrigeration step is non negotiable for that authentic bagel texture, so plan ahead and do not rush this part
  • Cold bagels hold their shape better during boiling, so keep them in the fridge until the water is ready
03 -
  • Weigh your ingredients rather than using cups for the most consistent results, especially with the flours
  • If your onions are not dark enough after 25 minutes, keep going, the deeper the color the more intense the flavor will be

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