Save There is nothing quite like the aroma of fresh bagels baking in the oven, especially when they are topped with sweet, golden sautéed onions. These sourdough onion bagels offer a perfect balance of a chewy interior and a tangy crust, making them an ideal choice for a savory breakfast or a hearty lunch sandwich that will impress any guest at your table.
Save Creating bagels at home is a rewarding process that bridges the gap between traditional baking and modern flavor profiles. By using a sourdough base and allowing for a long fermentation period, you develop deep flavors and a texture that is both soft and resilient. The addition of caramelized onions on top adds a layer of richness that elevates the humble bagel into something truly special.
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
Instructions
- 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.
- 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.
- 3. Knead and ferment
- 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).
- 4. Bulk ferment
- Cover and refrigerate overnight (8–12 hours) for best flavor.
- 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).
- 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.
- 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.
- 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.
- 9. Cool
- Transfer to a wire rack to cool before slicing.
Zusatztipps für die Zubereitung
For the best results, use high-protein bread flour to ensure that signature bagel chew. The boiling step is essential for gelatinizing the starch on the surface, which creates the shiny, crisp crust that contrasts so well with the soft interior. Additionally, ensuring your sourdough starter is active and at its peak before mixing will lead to a better rise.
Varianten und Anpassungen
Feel free to customize the topping by mixing poppy seeds or sesame seeds with the onions for extra texture and flavor. While barley malt syrup is traditional for the boiling liquid to achieve an authentic taste, honey is a suitable alternative that still provides a beautiful golden-brown finish to your bagels.
Serviervorschläge
These bagels are fantastic when toasted and served with a thick spread of cream cheese. They also make a wonderful base for a classic breakfast sandwich with eggs and avocado, or a more sophisticated lunch with smoked salmon, capers, and fresh dill. Always allow them to cool slightly to let the crumb set before slicing.
Save With a bit of patience and high-quality ingredients, these homemade sourdough onion bagels will surely become a staple in your kitchen. They provide an artisan touch to any meal, and the satisfaction of baking from scratch is unbeatable. Enjoy the savory crunch and chewy texture of your fresh creation!
Kitchen Help
- → What causes the chewy texture in these bagels?
The chewy texture comes from using bread flour combined with a proper kneading and an overnight fermentation, allowing gluten to develop and flavor to deepen.
- → Why are the bagels boiled before baking?
Boiling bagels briefly helps form their signature crust and gives them a dense, chewy interior by gelatinizing the dough’s starch before baking.
- → How do the sautéed onions affect the flavor?
Sautéed onions add a sweet, caramelized layer that complements the tangy sourdough base, enhancing the overall taste experience.
- → Can I substitute barley malt syrup used during boiling?
Honey is a suitable alternative to barley malt syrup, providing similar sweetness and aiding crust development during boiling.
- → What is the role of the overnight fermentation?
Overnight fermentation enhances flavor complexity and texture by allowing the sourdough starter to develop acidity and improve gluten structure.