Sourdough Onion Bagels

These Sourdough Onion Bagels are chewy, flavorful treats with a tangy sourdough base and sweet, golden sautéed onions. With a preparation time of 25 minutes and a cooking time of 25 minutes (total 50 minutes plus 8–12 hours of fermentation), this medium-difficulty recipe yields 8 delicious vegetarian bagels. Each bagel contains approximately 250 calories, 3g of fat, 50g of carbohydrates, and 7g of protein.

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The combination of sourdough's natural tang and the rich, savory sweetness of caramelized onions makes these bagels a standout choice for any bread lover. The process of bulk fermentation, especially when refrigerated overnight, develops the flavor and ensures that signature bagel crust and crumb.

Ingredients

• Sourdough Starter: 100 g active sourdough starter (100% hydration)
• Dough: 400 g bread flour, 50 g whole wheat flour, 10 g sea salt, 25 g granulated sugar, 240 ml lukewarm water
• Onion Topping: 1 large yellow onion (finely chopped), 1 tbsp olive oil or unsalted butter, 1/2 tsp sea salt
• Boiling: 2 L water, 1 tbsp barley malt syrup or honey, 1 tsp baking soda

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Instructions

Step 1: Prepare the onions

In a skillet, heat olive oil or butter over medium heat. Add onions and 1/2 tsp salt. Sauté for 8–10 minutes until soft and golden. Set aside to cool.

Step 2: Make the dough

In a large bowl, mix sourdough starter, bread flour, whole wheat flour, salt, sugar, and lukewarm water until a shaggy dough forms.

Step 3: Knead and rest

Knead for 8–10 minutes until smooth and elastic. Cover and let rest for 4 hours at room temperature, performing two stretch-and-folds during the first 2 hours (every 30 minutes).

Step 4: Bulk ferment

Cover and refrigerate overnight (8–12 hours) for best flavor.

Step 5: Shape bagels

The next day, 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 (about 2 inches diameter hole).

Step 6: Proof

Place shaped bagels on a parchment-lined baking sheet, cover, and let rise for 1–2 hours at room temperature until slightly puffy.

Step 7: Boil bagels

Preheat oven to 220°C (425°F). Bring water, barley malt syrup (or honey), and baking soda to a boil in a large pot. Boil bagels 1–2 at a time, 1 minute per side. Remove with a slotted spoon and return to baking sheet.

Step 8: Top and bake

While bagels are still damp, press sautéed onions onto the tops. Bake 20–25 minutes until golden brown and cooked through.

Step 9: Cool

Transfer to a wire rack to cool before slicing.

Zusatztipps für die Zubereitung

For the best chew and rise, always use bread flour. Additionally, using barley malt syrup in the boiling water gives the bagels their most authentic, classic flavor.

Varianten und Anpassungen

You can add extra flavor by sprinkling poppy seeds or sesame seeds along with the onions. If you do not have barley malt syrup, honey works as an excellent substitute for the boiling liquid.

Serviervorschläge

These savory bagels are perfect when served toasted with a thick layer of cream cheese or used as the bread for a hearty breakfast sandwich.

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Enjoy your homemade sourdough onion bagels fresh from the oven for the ultimate texture and taste. Store any leftovers in an airtight container to keep them soft for the next day.

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Recipe Q&A

→ How do sourdough fermentation times affect bagel flavor?

Long fermentation (8-12 hours) develops a tangy complexity and improves texture, resulting in chewier bagels with enhanced taste.

→ What is the purpose of boiling bagels before baking?

Boiling sets the crust, giving bagels their characteristic chewiness and helping them develop a shiny, golden exterior during baking.

→ Can I substitute malt syrup with honey for boiling?

Yes, honey works well as a natural sweetener in the boiling water, aiding crust color and flavor development.

→ How are the sautéed onions prepared for the topping?

Onions are finely chopped and sautéed in olive oil or butter with salt until soft and golden, then pressed onto bagels before baking.

→ What flours are best for achieving chewy bagels?

Using bread flour combined with whole wheat flour provides good gluten structure essential for chewiness and rise.

→ Can additional toppings be added with the onions?

Yes, poppy seeds or sesame seeds can be sprinkled along with onions to add texture and flavor variety.