Description
These chewy, savory sourdough onion bagels are packed with caramelized onion flavor, perfect for breakfast or as a sandwich base.
Ingredients
Scale
- 1 cup thinly sliced yellow onion
- 1 tablespoon butter or oil
- 500 g strong bread flour
- 250 g active sourdough starter (100% hydration)
- 10 g salt
- 20–30 g honey or malt
- 200–240 g lukewarm water
- 1–2 tablespoons barley malt syrup or honey for boiling
Instructions
- Start by softening and caramelizing the onion in butter or oil until deep golden, then cool.
- Mix flour, sourdough starter, salt, honey, lukewarm water, and the cooled onions; knead until smooth.
- Bulk ferment at room temperature for 3–6 hours or refrigerate overnight.
- Divide and shape the dough into rings, then proof for 1–3 hours.
- Boil in water with barley malt syrup or honey for 60–90 seconds per side.
- Bake at 450°F (230°C) on a preheated stone for 15–20 minutes until richly browned.
Notes
Use high-protein bread flour for the best bagel texture and keep your starter active for optimal results.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 290
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg