Sourdough Onion Bagels (Printable)

Chewy sourdough base topped with sweet golden sautéed onions, ideal for morning or lunch.

# Components:

→ 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

# Method:

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

# Expert Advice:

01 -
  • That tangy sourdough depth transforms an ordinary bagel into something you'll actually crave, not just tolerate.
  • The caramelized onion topping adds sweetness and richness that makes even plain cream cheese feel luxurious.
  • Once you nail the technique, you can make a batch and freeze them—instant homemade breakfast whenever you need it.
02 -
  • If your bagels sink during boiling instead of floating, they weren't proofed enough—next time let them rise a bit longer so they have enough gas to float immediately.
  • Baking soda is essential in boiling water (not just for the chemistry, but it creates that slightly alkaline environment that browns the crust beautifully). Regular baking powder won't work the same way.
  • Don't skip the cold fermentation—those 8–12 hours in the fridge are where the flavor magic happens and where you get that deep tangy sourdough taste.
03 -
  • Freeze cooled bagels in an airtight container for up to 3 weeks—slice them before freezing if you want to toast them straight from frozen, which actually rehydrates them perfectly.
  • If your sourdough starter is sluggish, use slightly warmer water (32–35°C instead of 30°C) to give fermentation a gentle nudge without killing flavor development.
Return