Sourdough Onion Bagels (Printable)

Chewy artisan bagels featuring tangy sourdough and sweet caramelized onions for ultimate breakfast satisfaction.

# What You'll Need:

→ Sourdough Starter

01 - 1/3 cup active sourdough starter (100% hydration)

→ Dough

02 - 3 1/4 cups bread flour
03 - 1/2 cup whole wheat flour
04 - 1 cup 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 - 2 quarts water

# How to Make It:

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 and golden brown, about 20 to 25 minutes. Remove from heat and set aside to cool completely.
02 - In a large bowl, combine the sourdough starter, warm water, and honey. Stir until fully dissolved. Add bread flour, whole wheat flour, and salt. Mix with a wooden spoon until a rough, shaggy dough forms.
03 - Turn the dough onto a lightly floured surface. Knead by hand for 8 to 10 minutes, pushing the dough forward with the heel of your hand and folding it back, until smooth, elastic, and no longer sticky. Shape into a tight ball.
04 - Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a damp towel. Let rest at room temperature for 4 to 6 hours, or until doubled in size.
05 - Turn the dough onto a floured surface and divide into 8 equal pieces. Shape each piece into a tight ball by tucking the edges underneath. Poke a hole through the center with your finger and gently stretch to form a ring with a 2-inch hole. Transfer to a parchment-lined baking sheet.
06 - Cover the shaped bagels loosely with plastic wrap. Let proof at room temperature for 1 hour, then refrigerate overnight for 8 to 12 hours. This cold fermentation develops flavor and texture.
07 - Preheat oven to 425°F. In a large saucepan or Dutch oven, bring 2 quarts of water and 1 tablespoon barley malt syrup (or honey) to a gentle boil.
08 - Remove bagels from the refrigerator. Working in batches if necessary, boil each bagel for 45 seconds per side. Use a slotted spoon to transfer back to the parchment-lined baking sheet, draining well.
09 - Immediately press the cooled caramelized onions onto the top of each boiled bagel, pressing gently to adhere. Bake for 20 to 25 minutes, or until deeply golden brown and crispy, rotating the baking sheet halfway through for even browning.
10 - Transfer baked bagels to a wire rack and let cool completely for at least 30 minutes before slicing. Serve toasted with cream cheese, butter, or your favorite toppings.

# Expert Suggestions:

01 -
  • The sourdough tang balances sweetness from caramelized onions in a way you cant get from store bought versions
  • These freeze beautifully and taste even better toasted days later
  • The overnight cold proof develops incredible flavor while you sleep
02 -
  • Overnight refrigeration is non negotiable for that authentic bagel texture
  • The water temperature for boiling should be gently bubbling, not aggressively rolling
  • Don't skip pressing onions onto wet bagels right after boiling—that's what makes them stick
03 -
  • Use a kitchen scale for consistent results every time
  • If your onions are browning too fast, add a splash of water and turn down the heat

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