1. Activate Your Starter and Mix the Dough: In a large mixing bowl, combine your active sourdough starter with the warm water. Stir until the starter is mostly dissolved. Add the bread flour, salt, sugar, and olive oil to the bowl. Mix with a spoon or your hands until a shaggy dough forms and no dry flour remains. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes. This allows the flour to hydrate.

2. Knead and Incorporate Onion: After the rest, turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth and elastic. During the last few minutes of kneading, gradually incorporate the dried minced onion until it’s evenly distributed throughout the dough. The dough should pass the “windowpane test” – you should be able to stretch a small piece thin enough to see light through it without tearing.

3. First Rise (Bulk Fermentation): Lightly grease the mixing bowl with a little olive oil. Place the dough back into the bowl, turning it once to coat. Cover tightly and let it rise in a warm spot for 4-6 hours, or until it has nearly doubled in size. Alternatively, you can place it in the refrigerator overnight (8-12 hours) for a slower, more flavorful rise.

4. Shape the Bagels: Gently turn the dough out onto a lightly floured surface. Divide the dough into 8-10 equal pieces (about 100-120 grams each). Roll each piece into a smooth ball. To form the bagel shape, poke a hole in the center of each ball with your thumb and gently stretch the dough to create a 1-inch hole, trying to keep the thickness even around the ring. Place the shaped bagels on a parchment-lined baking sheet.

5. Second Rise (Proofing): Cover the shaped bagels loosely with plastic wrap or a damp cloth and let them proof at room temperature for 30-60 minutes. They should look slightly puffy but not fully doubled. While they are proofing, preheat your oven to 425 F (220 C) and bring a large pot of water to a rolling boil. Add the baking soda to the boiling water.

6. Boil and Bake: Carefully drop 2-3 bagels into the boiling water at a time. Boil for 30 seconds to 1 minute per side. The longer they boil, the chewier the bagel will be. Using a slotted spoon, remove the bagels from the water, allowing excess water to drain, and place them back on the parchment-lined baking sheet. If desired, sprinkle with extra dried minced onion or everything bagel seasoning. Bake for 18-22 minutes, or until golden brown and cooked through. Let them cool on a wire rack before slicing and serving.