Sourdough Onion Bagels

Name: Sourdough Onion Bagels
Prep time: 30 min
Cook time: 25 min
Total time: PT-492154H46M19S
Cuisine: Baked Goods
Ingredients: 3.5 oz active sourdough starter, 100% hydration; 14.1 oz bread flour; 1.8 oz whole wheat flour; 0.35 oz sea salt; 0.9 oz granulated sugar; 8.1 fl oz lukewarm water; 1 large yellow onion, finely chopped; 1 tablespoon olive oil or unsalted butter; 0.25 teaspoon sea salt (for onion); 67.6 fl oz water (for boiling); 1 tablespoon barley malt syrup or honey; 1 teaspoon baking soda

Author: Clara Hastings

Published: February 22, 2026

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Introduction to Sourdough Onion Bagels

There’s something incredibly charming about baking Sourdough Onion Bagels at home. The scent of caramelizing onions wafting through your kitchen can melt away even the busiest of days. Whether you’re trying to impress your loved ones or just seeking a quick and fulfilling snack, these bagels are a perfect fit. They offer the satisfying crunch on the outside, paired with that wonderfully chewy inside we all love. Trust me, once you give these a try, you’ll find it hard to go back to store-bought bagels!

Why You’ll Love This Sourdough Onion Bagels

These Sourdough Onion Bagels are a true delight for both your taste buds and your busy schedule. They combine the tangy flavor of sourdough with the sweet, caramelized taste of sautéed onions, creating a heavenly match. Plus, this easy recipe doesn’t require hours in the kitchen. Just a little planning, and you’ve got comforting bagels that make breakfasts, snacks, or even lunches feel special. It’s no wonder they’ll quickly become a family favorite!

Ingredients for Sourdough Onion Bagels

Let’s gather everything you need to whip up a batch of these delightful Sourdough Onion Bagels! Each ingredient plays a key role, ensuring you end up with that perfect blend of flavors and textures.

Active sourdough starter: This lively mix provides that signature tangy flavor and chewy texture we crave in bagels. Make sure yours is bubbly and active for the best results.
Bread flour: High in protein, bread flour is essential for strength and structure, helping your bagels rise beautifully.
Whole wheat flour: A great way to sneak in some whole grains, adding a nutty flavor while enhancing the bagels’ nutritional value.

Sea salt: A pinch of sea salt enhances all the flavors and brings balance to the sweetness of the onions.
Granulated sugar: Just a touch adds a subtle sweetness to the dough, helping with browning and flavor development.
Lukewarm water: This helps activate the sourdough starter and promotes the yeast activity necessary for rise.

Yellow onion: The star of the show! Finely chopped and sautéed, they bring a savory, sweet depth to each bite.
Olive oil or unsalted butter: This helps soften the onions while they sauté, ensuring they become wonderfully caramelized.
More sea salt (for onions): Just a pinch encourages the onions to release their natural sugars as they cook.

Barley malt syrup or honey: This addition to the boiling water gives your bagels a beautiful sheen and a touch of sweetness.
Baking soda: Boosts the alkalinity of the boiling water, leading to that classic bagel texture.

For exact quantities, check the end of the article where you can easily print the full recipe. Happy bagel making!

How to Make Sourdough Onion Bagels

Prepare the Onion Topping

Start your culinary adventure by sautéing the onions. Heat a skillet over medium heat and add olive oil or butter. Toss in your finely chopped yellow onions along with a pinch of sea salt. Sauté them for about 8-10 minutes until they turn beautifully golden brown and soften. This process transforms the onions, enhancing their natural sweetness. Once done, transfer them to a plate and let them cool completely. The aroma? Absolutely mouthwatering!

Mix the Dough

Now, let’s bring the dough together. In a large mixing bowl, combine your active sourdough starter, bread flour, whole wheat flour, sugar, and salt. Gradually pour in lukewarm water while stirring. Keep mixing until a shaggy dough forms and no traces of dry flour are visible. It should be somewhat sticky but manageable. This is the essence of crafting the perfect Sourdough Onion Bagels—feel free to get your hands in there to mix it all together!

Knead and Rest the Dough

Next comes the kneading! Dust your countertop lightly with flour and turn out the dough. Knead it for 8-10 minutes, working it until it’s smooth and elastic. It should feel like a soft pillow when you’re done. Now, place the kneaded dough back in the bowl, cover it, and allow it to rest at room temperature for 4 hours. During the first 2 hours, remember to perform two stretch-and-folds every 30 minutes to build that lovely structure.

Bulk Fermentation

After your dough has rested, it’s time for the magic of overnight fermentation. Cover your bowl tightly and pop it in the fridge for 8-12 hours. This step not only gives your bagels that mouthwatering tang but also develops rich flavors. It’s important to be patient here—the longer fermentation enhances the complexity of taste. You’ll wake up to dough that has risen beautifully, ready for shaping!

Shape Bagels

Once your dough has fermented overnight, it’s shaping time! Start by dividing the cold dough into 8 equal portions. Roll each piece into a ball. Now, here’s the bagel trick: use your thumb to poke through the center of each ball, then gently stretch the ring to create a bagel shape. Aim for a hole that’s around 2 inches wide. Don’t be discouraged if they don’t look perfect initially—a little practice makes all the difference!

Final Proof

After shaping, it’s time for the final proof. Place your bagels on a parchment-lined baking sheet, making sure they’re spaced apart. Cover them with a kitchen towel and allow them to rise for 1-2 hours until slightly puffy. This stage is crucial—it gives your bagels that airy texture. Patience is key here; it’s the last step before you dive into the delightful boiling process!

Boil the Bagels

Bring a large pot of water to a rolling boil—this is where the bagel magic happens! Add the barley malt syrup or honey and baking soda to the water. Working in batches, carefully drop in 1-2 bagels at a time. Boil each for 1 minute on each side. This boiling process creates that legendary chewy exterior. Remove them using a slotted spoon and return them to the baking sheet. Enjoy the anticipation—it’s almost time to bake!

Top and Bake

While the bagels are still damp from boiling, take your sautéed onions and press them firmly onto the surface of each bagel. Don’t be shy—the more, the merrier! Preheat your oven to 425°F and bake them for 20-25 minutes. Keep an eye out for that rustic, golden-brown color. Each bagel should have a beautiful crust, promising a crunchy exterior that gives way to a chewy bite.

Cool the Bagels

Once baked to perfection, transfer the bagels to a wire rack. Let them cool completely before slicing. I know it’s tough to resist, but trust me, letting them cool ensures the best texture for your first bite. Whether they’re enjoyed with cream cheese or just as they are, these Sourdough Onion Bagels are worth every moment of patience!

Tips for Success

Ensure your sourdough starter is bubbly and active for the best flavor.
For an extra chewy texture, adjust boiling time to your preference.
Plan ahead for overnight refrigeration—it deepens the flavor beautifully.
Sprinkle a little flour when shaping to avoid sticking.
Don’t rush the final proof—allow the bagels to puff up for the best results!

Equipment Needed

Large mixing bowl: A standard bowl works well, but a glass bowl lets you see the dough rise.
Skillet: Any skillet can sauté onions; cast iron adds a nice touch.
Baking sheet: A rimmed baking sheet prevents spillage during boiling.

Slotted spoon: This handy tool makes transferring bagels a breeze.
Wire cooling rack: A must for letting your bagels cool evenly.

Variations in Sourdough Onion Bagels

Garlic Sourdough Onion Bagels: Add minced garlic to the onion sauté for a flavorful twist that garlic lovers will adore.

Herbed Bagels: Mix in fresh herbs like dill or chives into the dough for a fragrant surprise in every bite.
Cheese Boost: Incorporate shredded cheese, like cheddar or asiago, into the dough for a rich, savory flavor that’s hard to resist.
Sesame or Poppy Seed Topping: Sprinkle sesame or poppy seeds on top along with the onions before baking for extra crunch and a lovely visual touch.

Gluten-Free Option: Substitute with a gluten-free all-purpose flour blend and follow the same steps for delicious gluten-free bagels.

Serving Suggestions for Sourdough Onion Bagels

Pair with cream cheese and fresh herbs for a classic spread that complements the savory onions beautifully.
Try smoked salmon and capers for an elevated brunch experience that feels fancy without the fuss.

A side of fresh fruit or a light salad balances the richness of the bagels perfectly.
Enjoy with a warm cup of herbal tea or a crisp sparkling water for a refreshing palate cleanse.
Serve them sliced and toasted, topped with butter or your favorite jam for a delicious snack.

FAQs about Sourdough Onion Bagels

Can I use store-bought sourdough starter for this recipe?

Absolutely! Just make sure your starter is active and bubbly. Store-bought options can work wonders and save you time. The flavor may differ slightly, but you’ll still enjoy delicious Sourdough Onion Bagels!

How do I store leftover bagels?

To keep your bagels fresh, store them in an airtight container at room temperature for up to a few days. You can also freeze them, wrapped tightly, for longer storage—just pop them in the toaster when you’re ready to enjoy!

Can I make these bagels without onions?

Of course! You can leave out the onions and get creative with other toppings. Consider using herbs, seeds, or even a sprinkle of cheese for delightful variations in your Sourdough Onion Bagels!

What’s the best way to enjoy Sourdough Onion Bagels?

They’re perfect with cream cheese, butter, or even a spread of homemade jam. Sourdough Onion Bagels shine at breakfast, brunch, or as a savory snack—don’t hesitate to get a little adventurous with your toppings!

Why do I need to boil the bagels?

Boiling helps lock in moisture and creates that iconic chewy texture we love in bagels. It also helps develop a shiny crust—trust me, it’s worth the extra step to achieve that perfect bagel experience!

Final Thoughts

Making Sourdough Onion Bagels at home is more than just a cooking endeavor; it’s a delightful experience that fills your kitchen with warmth and tantalizing aromas. Each step—from sautéing those onions to watching them puff up in the oven—creates not just a bagel, but a story for your family to gather around. When you take that first chewy bite, all the effort feels worthwhile. This recipe not only brings cozy comfort but also adds a personal touch to your table. So, roll up your sleeves, embrace the process, and enjoy the simple joy of crafting your own bagels!