Sourdough Onion Bagels (Print Version)

Chewy bagels with tangy sourdough and sweet caramelized onion topping.

# What You'll Need:

→ Sourdough Starter

01 - 3.5 ounces active sourdough starter (100% hydration)

→ Dough

02 - 14 ounces bread flour
03 - 1.75 ounces 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

# How to Cook:

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 for about 20–25 minutes. Set aside to cool completely.
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.
03 - 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.
04 - 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 with a 2-inch hole. Place on a parchment-lined baking sheet.
05 - Cover loosely and let proof at room temperature for 1 hour, then refrigerate overnight for 8–12 hours to develop flavor and texture.
06 - Preheat oven to 425°F.
07 - Bring 8.5 cups of water and 1 tablespoon barley malt syrup (or honey) to a gentle boil in a large saucepan.
08 - Remove bagels from the refrigerator. Boil each bagel for 45 seconds per side, then transfer back to the baking sheet using a slotted spoon.
09 - Immediately top boiled bagels with caramelized onions, pressing gently to adhere. Bake for 20–25 minutes until golden brown and crisp.
10 - Allow bagels to cool on a wire rack for at least 20 minutes before slicing and serving to ensure proper texture.

# Expert Advice:

01 -
  • The tangy depth from sourdough fermentation creates layers of flavor you cant get from commercial yeast
  • These freeze beautifully, so you can have bakery-quality bagels on busy weekday mornings
  • Caramelized onions on top turn sweet and almost savory in the oven, creating that perfect crunch
02 -
  • Overnight refrigeration develops flavor and creates that distinctive bagel chewiness
  • The water should be gently simmering, not violently boiling, to keep bagels from deflating
  • Press onions onto the bagels immediately after boiling while they're still wet
03 -
  • Use a kitchen scale for consistent results since flour measurements vary wildly
  • If your onions seem too oily after caramelizing, drain them on paper towels before topping

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