Description
A delicious and easy recipe for Sourdough Onion Bagels, featuring a crunchy outside and chewy inside topped with sautéed onions.
Ingredients
Scale
- 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
Instructions
- Prepare the onion topping: Heat olive oil or butter in a skillet over medium heat. Add chopped onions and 0.25 teaspoon salt. Sauté for 8-10 minutes until softened and golden brown. Transfer to a plate and allow to cool completely.
- Mix the dough: In a large mixing bowl, combine sourdough starter, bread flour, whole wheat flour, salt, sugar, and lukewarm water. Stir until a shaggy dough forms with no dry flour visible.
- Knead and rest: Knead the dough for 8-10 minutes until smooth and elastic. Cover the bowl and rest at room temperature for 4 hours. Perform two stretch-and-folds during the first 2 hours, working every 30 minutes.
- Bulk fermentation: Cover the dough and refrigerate for 8-12 hours overnight. This extended fermentation develops the characteristic tangy sourdough flavor.
- Shape bagels: Divide chilled dough into 8 equal portions. Form each piece into a ball, then pierce the center and stretch to create a bagel shape with approximately 2-inch center hole.
- Final proof: Place shaped bagels on a parchment-lined baking sheet. Cover and allow to rise at room temperature for 1-2 hours until slightly puffy.
- Boil bagels: Preheat oven to 425°F. Bring water, barley malt syrup or honey, and baking soda to a rolling boil in a large pot. Boil bagels in batches of 1-2, allowing 1 minute per side. Remove with a slotted spoon and return to the baking sheet.
- Top and bake: While bagels are still damp, press sautéed onions firmly onto the top surface of each bagel. Bake for 20-25 minutes until deep golden brown and cooked through.
- Cool: Transfer bagels to a wire cooling rack. Allow to cool completely before slicing and serving.
Notes
- Make sure the sourdough starter is active for best results.
- Adjust boiling time for desired chewiness.
- These bagels are best enjoyed fresh but can be stored in an airtight container for a few days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bakery
- Method: Baking
- Cuisine: Baked Goods
Nutrition
- Serving Size: 1 bagel
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg