Sourdough Onion Bagels (Printable Version)

Tangy sourdough bagels topped with sweet, golden sautéed onions, perfect for breakfast or sandwiches.

# The Ingredients You'll Need:

→ Sourdough Starter

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

→ Dough

02 - 14.1 oz bread flour
03 - 1.8 oz whole wheat flour
04 - 0.35 oz sea salt
05 - 0.9 oz granulated sugar
06 - 8.1 fl oz lukewarm water

→ Onion Topping

07 - 1 large yellow onion, finely chopped
08 - 1 tablespoon olive oil or unsalted butter
09 - 0.25 teaspoon sea salt

→ Boiling

10 - 67.6 fl oz water
11 - 1 tablespoon barley malt syrup or honey
12 - 1 teaspoon baking soda

# Step-by-Step Instructions:

01 - Heat olive oil or butter in a skillet over medium heat. Add chopped onions and salt, sautéing for 8-10 minutes until soft and golden. Transfer to a plate to cool.
02 - In a large bowl, combine sourdough starter, bread flour, whole wheat flour, salt, sugar, and lukewarm water, mixing until a shaggy dough forms.
03 - Knead dough for 8-10 minutes until smooth and elastic. Cover and allow to rest for 4 hours at room temperature, performing two stretch-and-fold operations during the first 2 hours at 30-minute intervals.
04 - Cover dough and refrigerate overnight for 8-12 hours to develop flavor and structure.
05 - Divide dough into 8 equal portions. Roll each into a ball, create a hole in the center, and stretch gently to form a bagel with approximately 2-inch diameter hole.
06 - Place shaped bagels on parchment-lined baking sheet, cover, and allow to rise for 1-2 hours at room temperature until slightly puffy.
07 - Preheat oven to 425°F. Bring water, barley malt syrup, and baking soda to a rolling boil in a large pot. Boil bagels 1-2 at a time for 1 minute per side. Remove with slotted spoon and return to baking sheet.
08 - While bagels are still damp, press sautéed onions firmly onto the tops. Bake for 20-25 minutes until golden brown and cooked through.
09 - Transfer bagels to a wire rack and cool completely before slicing.

# Additional Tips::

01 -
  • The sourdough tang develops overnight, giving you that authentic bagel flavor without buying a starter from a fancy bakery.
  • Golden sautéed onions become sweet and mellow, creating a topping that's genuinely better than anything store-bought.
  • You'll understand why boiling before baking matters—it creates that signature chewy interior and glossy exterior.
02 -
  • The boiling step is non-negotiable—it's what separates a bagel from a bread roll with a hole in it, creating that characteristic chew and crust.
  • Don't skip the overnight fermentation; that's where sourdough develops its flavor complexity, and rushing it loses everything that makes homemade special.
03 -
  • Barley malt syrup is available online or at baking supply stores—it's worth having because it creates that authentic glossy bagel finish that honey can't quite replicate.
  • Your active sourdough starter should be bubbly and at peak when you use it; if it's sluggish, feed it and wait a few hours until it shows real activity.
Return to Recipe