Sourdough Onion Bagel With Filling

Sourdough Onion Bagels

Sourdough Onion Bagel  Plain on Serving Board
Sourdough Onion Bagel In Hand Side View
Sourdough Onion Bagel With Filling
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sourdough Onion Bagel With Filling

Sourdough Onion Bagels

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: sourdoughjesha
  • Total Time: 20 hours 16 minutes
  • Yield: 8 bagels 1x


These sourdough onion bagels are perfectly soft and chewy with little bits of toasted onion in every bite. This onion bagel is perfect for an easy breakfast you can feel good about, made with simple ingredients and naturally fermented with sourdough starter (so it’s gut healthy and nutritious). View TikTok Video.


  • 350g Bread Flour – A high protein flour is needed for bagel making
  • 50g Whole Wheat Flour
  • 160200g Water* – (Please see notes) Preferably warm water is best! Warmer water helps kickstart fermentation
  • 100g Sourdough Starter – Be sure you are using active sourdough starter (not discard)
  • 8g Sea Salt
  • 10g Honey – Bagels need some type of sugar to soften the dough,  I always use a good quality raw honey



  1. MIX DOUGH AND FIRST RISE: In a bowl or stand mixer, add flour, sourdough starter, water, honey, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes. Or mix by hand for a couple of minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough is smooth.
    Lightly grease a bowl and place the dough inside. Cover the bowl with a lid, plastic wrap, or a clean kitchen towel.  Let the dough rise at room temperature for 6 – 8 hours or until it doubles in size.
  2. OVERNIGHT RISE: Place your dough covered in the fridge for overnight proof. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough. Remember, the longer we ferment the better for us it gets!
  3. DIVIDE AND SHAPE: Dump out and divide your dough into 8 pieces, you can eyeball it or weigh them out on a dough scale. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring. 
  4. FINAL (SHORT) RISE: Place your bagels on a greased baking sheet and cover with a towel or plastic wrap and let it rest for 1-2 hours or until puffy to the touch.
  5. BOIL BAGELS: Preheat oven to 400f. Fill a large, wide pot with water and bring to a boil. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well. Place on baking sheets and brush with egg wash.
  6. ADD ONION TOPPING: Dip bagels into dried minced onion and place back on the baking sheet. Or lightly sautee fresh minced onion until golden (but not browned). Sprinkle bagels with onion and put back on baking sheet.
  7. BAKE: Bake bagels for 10 minutes at 400f and 10-15 minutes at 375f or until golden brown on the outside.


*Begin by adding 160g water. If your dough feels to dry gradually add water in 20g increments. The goal is to achieve a dough that feels hydrated and pliable but still thick and not overly sticky. Bagel dough should be firmer and less hydrated than artisan bread doughs. This helps to create the characteristic chewy texture of bagels.

  • Fermentation Time: 16 Hours
  • Cook Time: 20 – 25 Minutes
  • Category: Sourdough Bagels

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star