# Ingredient List:
→ Sourdough Starter
01 - 3.5 oz active sourdough starter at 100% hydration
→ Dough
02 - 14 oz bread flour
03 - 1.75 oz whole wheat flour
04 - 0.35 oz sea salt
05 - 0.88 oz granulated sugar
06 - 8 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
# How-To Steps:
01 - Heat olive oil or butter in a skillet over medium heat. Add chopped onions and salt. Sauté for 8 to 10 minutes until softened and golden brown. Transfer to a plate and allow to cool completely.
02 - Combine sourdough starter, bread flour, whole wheat flour, salt, sugar, and lukewarm water in a large bowl. Mix until a shaggy dough forms.
03 - Knead dough for 8 to 10 minutes until smooth and elastic. Cover with a damp towel and rest at room temperature for 4 hours. Perform two stretch-and-fold sequences during the first 2 hours, approximately every 30 minutes.
04 - Cover the dough and refrigerate for 8 to 12 hours overnight to develop flavor complexity.
05 - Divide dough into 8 equal portions. Roll each portion into a ball, then pierce the center with your thumb. Gently stretch to form a bagel shape with approximately a 2-inch diameter hole.
06 - Arrange shaped bagels on a parchment-lined baking sheet. Cover and allow to rise at room temperature for 1 to 2 hours until slightly puffed.
07 - Preheat oven to 425°F. Bring water, barley malt syrup, and baking soda to a rolling boil in a large pot. Working in batches of 1 to 2 bagels, boil for 1 minute per side. Remove with a slotted spoon and return to baking sheet.
08 - While bagels remain moist, press sautéed onions firmly onto the top surface of each bagel. Bake for 20 to 25 minutes until deep golden brown and cooked through.
09 - Transfer baked bagels to a wire cooling rack. Allow to cool completely before slicing and serving.
