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Homemade Sourdough Onion Bagels
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Sourdough Onion Bagels

These amazing bagels are surprisingly easy to make
Prep Time40 mins
Cook Time20 mins
Rising time8 hrs
Course: Bread
Cuisine: American
Keyword: sourdough
Servings: 12


  • 1 cup fed sourdough starter
  • 1 1/2 cups warm water
  • 4 1/2 cups all-purpose flour
  • 2 tablespoons vital wheat gluten
  • 2 tablespoons dried onions
  • 2 tablespoons Briess Malt Extract Syrup
  • 1 tablespoon salt
  • 2 tablespoons buttermilk powder
  • Corn meal

For the finish

  • 1/4 cup white sugar
  • 2 teaspoons baking soda
  • 1 egg plus 2 tablespoons water whisked

For toppings

  • Everything bagel seasoning
  • Pretzel salt


  • Combine sourdough starter, water, all-purpose flour, wheat gluten, dried onions, malt extract and salt to the bowl of a stand mixer, and mix and knead for ~5 minutes. Add to an oiled bowl, and place in a warm area or proofer. After one hour, fold the dough over on itself 3 times. Repeat the process 2 more times. Roll out the bagels as shown in the recipe, and place on parchment paper with some cornmeal on it. Spray some food service film with oil and place it on top of the bagels. Refrigerate overnight. After refrigeration, remove bagels to a warm area and allow to rise until puffy. This took about 2 hours but that’s going to depend on how warm your area is. After the dough is puffy, bring 1 gallon of water to a boil with sugar and baking soda. Boil the bagels for 30 seconds on each side, and place on 2 cookie sheets with parchment. Brush with egg/water mixture and sprinkle on your toppings. Bake in a pre-heated 450 degree Fahrenheit oven for 17-20 minutes, rotating once somewhere in the middle of that time. Bagels should be golden brown.