sourdough onion bagel recipe

Posted on March 7, 2018

baking using a sourdough starter? I've had mine a few years now, but its still only just starting to develop its flavour... give it a few more years, and im sure it'll be great!

anyway. i thought i'd start a post to document my attempts at baking. today i made onion bagels. i think i cracked it on my first ever attempt!

since sainsburys stopped making their fresh ones, i've not found anywhere locally to get a good fresh one. the other supermarket ones are all pretty crap to be honest. none even come close. so during a quiet day WFH, i decided to have a crack at doing them myself, culled from a few recipes i'd seen on the interwebs.

dry ingredients:

  • 600g flour (i used strong white bread flour)
  • 1 packet (7g?) instant dried yeast
  • 12g salt (i used smoked sea salt)
  • onion powder - i put quite a bit in, as the lid flew off my tub. probably in the region of 5+ tbsp
  • dried onion (i used the crispy fried onions you find in big bags in indian supermarkets or down the tesco ethnic aisle, but i may try fresh as some point)

wet ingredients:

  • 2-3tbsp honey
  • 1 egg white (save the yolk for brushing)
  • ~250ml warm water (tepid. not hot)
  • 300g sourdough starter

other stuff needed:

  • bicarbonate of soda (for boiling)
  • sesame seeds (for topping)
  • fine semolina (for the base to stop them sticking to the pan)

in a large mixing bowl (or your kitchenaid!) mix dry ingredients, then add the wet stuff to the bowl, mix until you get a big lump of dough, then tip it out and start kneading - i did it for about 5 minutes, maybe a bit longer. roll into a ball, and stick bag into the (lightly floured) mixing bowl. cover with clingfilm or a damp clean teatowel and put somewhere warm for a bit (i heat my combi microwave on convection mode for a few mins then stick it inside) - leave for about an hour.

portion off into ~150g chunks of dough (or 100g if you want them a bit smaller) - should be enough for 8-10. knead then roll each ball a bit more, and leave to prove for a bit longer - at this point i took half the dough, put it back in the bowl, covered it and stuck it in the fridge for a day or two and made four large balls with the other half

after another half hour or so they had risen some more:

poke a hole in the middle with your thumb, and run it around a couple of fingers to get a nice donut shape.

boil a full kettle (or large pan of water) to get ready to boil the bagels. add the bicarb and bring back to the boil. drop them in one by one. depending on the size of your pan, do no more than 3/4 at a time - as i was doing 4, i did them two at a time...

after a minute, flip them over with a chopstick or something and boile for another minute...

place them on a baking tray with a generous layer of semolina dusted on...

top with whatever you want. i had sesame seeds to hand so used those. you don't have to put anything on if you don't want to. i used the egg yolk as a glaze too, but milk will probably do the same job. whether or not this is essential, i'm not sure.

bake at gas mark 4 for 25 minutes. turning the pan 180 degrees halfway in if you don't have a convection oven

leave to cool on a wire rack. when cooled a little, slice...

to me, this is pretty much the exact same consistency as the sainsburys ones (chewy, not dry and bread like)

fresh (still warm) with a bit of margerine

toasted with margerine...

i cant believe i managed to crack it on my first attempt! 🙂



just as good when cold and untoasted! ham, lettuce, cherry tomato and spring onion with salad cream...