# What You'll Need:
→ Sourdough Starter
01 - 3.5 oz active sourdough starter at 100% hydration
→ Dough
02 - 14.1 oz bread flour
03 - 1.8 oz whole wheat flour
04 - 0.35 oz sea salt
05 - 0.9 oz granulated sugar
06 - 8.1 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 Make It:
01 - Heat olive oil or butter in a skillet over medium heat. Add chopped onion and sea salt. Sauté for 8 to 10 minutes until soft and golden brown. Transfer to a plate and allow to cool completely.
02 - In a large mixing bowl, combine sourdough starter, bread flour, whole wheat flour, sea salt, granulated sugar, and lukewarm water. Mix until a shaggy dough forms with no dry flour remaining.
03 - Knead dough for 8 to 10 minutes until smooth and elastic. Cover the bowl and rest at room temperature for 4 hours. Perform two stretch-and-fold sequences during the first 2 hours, repeating every 30 minutes.
04 - Cover dough and refrigerate overnight for 8 to 12 hours to develop optimal flavor and workability.
05 - Divide chilled dough into 8 equal pieces. Roll each piece into a ball, then pierce the center with your thumb and gently stretch to form a bagel shape with approximately 2-inch diameter hole. Ensure even thickness throughout.
06 - Place shaped bagels on a parchment-lined baking sheet. Cover and allow to rise at room temperature for 1 to 2 hours until slightly puffy but not fully doubled.
07 - Preheat oven to 425°F. Bring water, barley malt syrup or honey, and baking soda to a rolling boil in a large pot. Boil bagels 1 to 2 at a time, cooking 1 minute per side. Remove with a slotted spoon and return to baking sheet.
08 - While bagels remain damp from boiling, press cooled sautéed onions firmly onto the top surface of each bagel. Bake for 20 to 25 minutes until golden brown and fully cooked through.
09 - Transfer bagels to a wire cooling rack. Allow to cool to room temperature before slicing to preserve interior structure.
