# Components:
→ Sourdough Starter
01 - 3.5 oz active sourdough starter at 100% hydration
→ Dough
02 - 14.1 oz bread flour
03 - 1.8 oz whole wheat flour
04 - 0.35 oz sea salt
05 - 0.9 oz granulated sugar
06 - 8.1 fl oz lukewarm water
→ Onion Topping
07 - 1 large yellow onion, finely chopped
08 - 1 tablespoon olive oil or unsalted butter
09 - 0.25 teaspoon sea salt
→ Boiling
10 - 67.6 fl oz water
11 - 1 tablespoon barley malt syrup or honey
12 - 1 teaspoon baking soda
# Method steps:
01 - Heat olive oil or butter in a skillet over medium heat. Add chopped onions with sea salt and sauté for 8-10 minutes until soft and golden. Transfer to a plate and allow to cool completely.
02 - In a large mixing bowl, combine sourdough starter, bread flour, whole wheat flour, sea salt, granulated sugar, and lukewarm water until a shaggy dough forms.
03 - Knead the dough for 8-10 minutes until smooth and elastic. Cover the bowl and let rest at room temperature for 4 hours, performing two stretch-and-fold turns during the first 2 hours at 30-minute intervals.
04 - Cover the dough and refrigerate for 8-12 hours overnight to develop flavor and structure.
05 - Divide the dough into 8 equal pieces. Shape each piece into a ball, then poke a hole in the center and stretch gently to form a bagel shape with approximately 2-inch diameter hole.
06 - Place shaped bagels on a parchment-lined baking sheet, cover loosely, and let rise for 1-2 hours at room temperature until slightly puffy.
07 - Preheat oven to 425°F. Bring water, barley malt syrup or honey, and baking soda to a rolling boil in a large pot. Working in batches, boil bagels 1-2 at a time for 1 minute per side. Remove with a slotted spoon and return to the baking sheet.
08 - While bagels are still damp, press sautéed onions onto the tops of each bagel. Bake for 20-25 minutes until golden brown and fully cooked through.
09 - Transfer baked bagels to a wire rack and allow to cool completely before slicing and serving.
