Sourdough Onion Bagels (Printable)
Chewy sourdough bagels with sweet caramelized onions for a perfect breakfast or brunch.
# Ingredient List:
→ Sourdough Starter
01 - 1/3 cup active sourdough starter (100% hydration)
→ Dough
02 - 3 1/4 cups bread flour
03 - 1/3 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 1/2 cups water
# How to Make:
01 - Heat olive oil in a skillet over medium-low heat. Add sliced onions and salt. Cook, stirring occasionally, until deeply caramelized and browned, about 20–25 minutes. Remove from heat and set aside to cool completely.
02 - In a large bowl, combine sourdough starter, warm water, and honey. Stir until honey dissolves. Add bread flour, whole wheat flour, and salt. Mix with a wooden spoon until a rough, shaggy dough forms.
03 - Turn dough onto a lightly floured surface. Knead firmly for 8–10 minutes until smooth, elastic, and passes the windowpane test. Shape into a tight ball.
04 - Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel. Let rise at room temperature for 4–6 hours until doubled in size.
05 - Punch down dough and turn onto a floured surface. Divide into 8 equal portions (about 4 oz each). Shape each piece into a tight ball by tucking edges underneath. Poke a hole through the center with your floured finger and gently stretch to form a 2-inch ring.
06 - Place shaped bagels on a parchment-lined baking sheet. Cover loosely with plastic wrap. Proof at room temperature for 1 hour, then refrigerate overnight (8–12 hours) for optimal flavor and texture.
07 - Preheat oven to 425°F with oven rack in the center position.
08 - Bring 8 1/2 cups water and barley malt syrup (or honey) to a gentle boil in a large saucepan or Dutch oven. Reduce heat to maintain a steady simmer.
09 - Remove bagels from the refrigerator. Working in batches, boil bagels for 45 seconds per side (90 seconds total). Use a slotted spoon to transfer back to the parchment-lined baking sheet, seam side up.
10 - Press cooled caramelized onions generously onto the tops of boiled bagels, gently pressing to adhere.
11 - Bake for 20–25 minutes until deeply golden brown, shiny, and crisp. Rotate the baking sheet halfway through for even browning.
12 - Transfer bagels to a wire rack and cool for at least 30 minutes before slicing. This preserves the texture and prevents gumminess.
# Expert Tips:
01 -
- The sourdough gives these bagels a tangy depth that you just cannot get from commercial yeast
- Caramelized onions on top create this sweet savory combination that makes regular bagels seem boring
02 -
- Under-proofed dough will be dense and gummy, while over-proofed bagels might collapse during boiling
- The boiling step is non-negotiable—it sets the crust and creates that signature chewy exterior
03 -
- A splash of vinegar in the boiling water creates an even shinier crust
- Brush boiled bagels with egg wash before topping if onions refuse to stick