Description
Delicious and chewy sourdough onion bagels that are perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups sourdough starter
- 1 cup warm water
- 4 cups bread flour
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon poppy seeds (optional)
Instructions
- In a large bowl, combine the sourdough starter and warm water.
- Add the bread flour, sugar, and salt, and mix until a dough forms.
- Knead the dough for about 10 minutes until smooth and elastic.
- In a skillet, heat olive oil and sauté the chopped onion until translucent.
- Incorporate the sautéed onion into the dough and mix well.
- Cover the dough and let it rise for 4-6 hours or until doubled in size.
- Preheat the oven to 425°F (220°C).
- Divide the dough into 8 equal pieces and shape them into bagels.
- Boil a large pot of water and add the bagels, cooking for 1-2 minutes on each side.
- Place the boiled bagels on a baking sheet lined with parchment paper and sprinkle with poppy seeds if desired.
- Bake for 20-25 minutes or until golden brown.
Notes
- For a more intense onion flavor, add onion powder to the dough.
- Bagels can be stored in an airtight container for up to 3 days.
- These bagels freeze well; just toast them before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Sourdough, Onion, Bagels, Breakfast, Baking