Sourdough Onion Bagels (Print View)
Chewy bagels with tangy sourdough and sweet caramelized onions
# What You'll Need:
→ Sourdough Starter
01 - 3.5 oz active sourdough starter (100% hydration)
→ Dough
02 - 14 oz bread flour
03 - 1.75 oz whole wheat flour
04 - 1 cup warm water
05 - 1 tbsp honey
06 - 0.35 oz fine sea salt
→ Onion Topping
07 - 1 large yellow onion, thinly sliced
08 - 1 tbsp olive oil
09 - 0.5 tsp salt
→ For Boiling
10 - 1 tbsp barley malt syrup (or honey)
11 - 8 cups water
# Method:
01 - Heat olive oil in a skillet over medium-low heat. Add sliced onions and 0.5 tsp salt. Cook, stirring occasionally, until deeply caramelized and golden brown, approximately 20–25 minutes. Remove from heat and set aside to cool completely.
02 - In a large mixing bowl, combine sourdough starter, warm water, and honey. Stir thoroughly until starter is fully dissolved and mixture is uniform.
03 - Add bread flour, whole wheat flour, and sea salt to the liquid mixture. Mix with a wooden spoon until a rough, shaggy dough forms. Turn onto a lightly floured surface.
04 - Knead dough by hand for 8–10 minutes until smooth, elastic, and passes the windowpane test. Dough should feel tacky but not sticky.
05 - Place dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or damp towel. Let ferment at room temperature for 4–6 hours until doubled in size.
06 - Turn dough onto floured surface and divide into 8 equal portions. Roll each piece into a tight ball by tucking edges underneath. Poke thumb through center, then gently stretch to form a 2-inch hole, creating even ring shape.
07 - Arrange shaped bagels on parchment-lined baking sheet. Cover loosely with plastic wrap. Let proof at room temperature for 1 hour, then refrigerate overnight for 8–12 hours to develop flavor.
08 - Preheat oven to 425°F.
09 - Bring 8 cups water and barley malt syrup (or honey) to a gentle boil in a large saucepan or Dutch oven.
10 - Remove bagels from refrigerator. Working in batches, boil bagels for 45 seconds per side. Using slotted spoon, transfer back to parchment-lined baking sheet, draining excess water.
11 - Immediately press cooled caramelized onions onto the tops of boiled bagels, ensuring even coverage and good adhesion.
12 - Bake for 20–25 minutes until bagels are deep golden brown with crispy exteriors. Rotate baking sheet halfway through for even browning.
13 - Transfer baked bagels to wire rack. Let cool completely for at least 30 minutes before slicing to preserve texture.
# Insider Tips:
01 -
- The overnight cold proof develops incredible depth while letting you wake up to ready to bake dough
- That first bite of crispy crust giving way to soft, chewy interior studded with sweet caramelized onions
02 -
- Skip the boiling step and youll have onion bread rolls, not bagels that chewy crust comes from the hot water bath
- Under proofed dough will be dense and heavy, while over proofed bagels may collapse in the oven
03 -
- A dark baking sheet caramelizes the bottoms better than a shiny one
- If onions fall off during boiling, press them back on immediately after removing from water