Sourdough Discard Crispy Onion Rings Bread

Name: Sourdough Discard Crispy Onion Rings Bread
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: american
Ingredients: 1 cup (240 ml) sourdough discard, unfed and at room temperature; 1¼ cups (150 g) whole wheat flour; ¾ cups (90 g) all-purpose flour; ½ cup (120 ml) water, room temperature; 4 tbsp (60 ml) extra-virgin olive oil; 1½ tsp (9 g) kosher salt; 2 cups (300 g) caramelized onions, cooled to room temperature, sliced thin and caramelized in butter or oil over medium-low heat until deeply golden and very soft (30–45 minutes); to taste fleur de sel or finishing salt (optional)

From the MyKitchenBank Kitchen

A rustic, texture-rich flatbread made with sourdough discard and studded with caramelized onions that crisp up in the oven. Whole wheat flour adds nutty depth and the dough comes together quickly without long fermentation, making it perfect for using up discard. The result is a cross between focaccia and a thin-crust savory bread with tangled onion strands throughout.

Prep: 30 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 25 min
Makes: 1 flatbread (8 slices)

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Steps

Before you start

Caramelize the onions ahead of time (30–45 min) and let them cool to room temperature before baking.
Preheat your oven to 425°F (220°C) at least 15 minutes before baking.
Use sourdough discard at room temperature—if it was cold, leave it out for 15 minutes.

1
Mix the dough
- In a medium bowl, whisk together the sourdough discard, water, whole wheat flour, all-purpose flour, and salt until a shaggy, slightly sticky dough forms.
- There should be no dry pockets of flour.
- Use a wooden spoon or dough scraper to combine everything for about 2–3 minutes.
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Ready when: shaggy dough with no dry flour visible
Tip: Do not overmix; the dough should be rough and slightly loose. Overmixing develops gluten and makes the bread dense.
2
Let dough rest
- Cover the bowl with a damp towel and let the dough rest at room temperature for 15 minutes.
- This allows the flour to fully hydrate and makes shaping much easier.
3
Oil the pan and preheatOven 425°F / 220°C
- Line a 9×13-inch (23×33 cm) baking sheet with parchment paper.
- Drizzle 2 tablespoons of olive oil onto the parchment and spread it around to coat the bottom and sides.
- Preheat your oven to 425°F (220°C).
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Tip: Preheat for at least 15 minutes so the oven is fully hot when the bread goes in. This ensures a crispy bottom and good rise.
4
Transfer and stretch dough
- Turn the dough out onto the oiled baking sheet.
- Using oiled hands or a dough scraper, gently stretch and press the dough toward the corners and edges until it fills about two-thirds of the pan—it does not need to fill the entire sheet.
- Leave it slightly thicker in the center than at the edges.
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Ready when: dough fills two-thirds of pan, slightly thicker at center
Tip: If the dough resists stretching and springs back, let it rest for 5 minutes, then try again. Do not force it or you'll tear it.
5
Distribute caramelized onions
- Scatter the cooled caramelized onions evenly over the dough, pressing them gently into the surface with your fingertips.
- Leave a ½-inch (1 cm) border around the edges.
- Drizzle the remaining 2 tablespoons of olive oil over the top and between the onions.
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Ready when: onions evenly distributed and pressed slightly into dough
Tip: Make sure the onions are completely cooled before adding them, or they will soften the dough. Press them in gently so they don't stick to your fingers.
6
Final rise
- Let the topped dough rest at room temperature for 15 minutes.
- During this time, the dough will relax and puff up slightly, and the oven will be ready at full temperature.
7
Bake until goldenOven 425°F / 220°C
- Place the baking sheet in the preheated 425°F (220°C) oven on the middle rack.
- Bake for 22–25 minutes, until the bread is golden brown on top and the edges are deeply browned and crispy.
- The onions on the surface should be caramelized and slightly charred at the edges.
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Ready when: top is golden brown, edges are deeply browned and crispy, onions are caramelized with light charring
Tip: If the edges are browning too quickly but the center still looks pale, lower the oven to 400°F (200°C) and continue baking for 2–3 minutes. Every oven is different.
8
Season and cool
- Remove the baking sheet from the oven and sprinkle fleur de sel or finishing salt lightly over the warm bread if desired.
- Let it cool on the baking sheet for 5 minutes so the onions firm up slightly, then transfer to a wire rack or cutting board to cool for another 5 minutes before slicing.
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Ready when: bread is warm but not piping hot, onions have set
Tip: Slice while the bread is still warm for the best texture; it will be tender and the onions will be at their crispiest. If it cools completely, warm it in a 350°F (175°C) oven for 5 minutes to revive the crust.

Good to know

Tips

Sourdough discard does not need to be recently fed or bubbly; unfed discard (straight from the jar) works perfectly and gives a milder tang. If you use very active, recently fed discard, reduce the water slightly as active discard contains more trapped air.
Caramelizing onions is the most time-consuming step, but it can be done days ahead. Cook onions low and slow—this develops their sweetness and ensures they won't burn on top of the bread in the oven.
For extra umami and richness, stir ½ teaspoon of baked garlic powder or ¼ teaspoon of smoked paprika into the dough before mixing.
The bread is best eaten warm or at room temperature the same day it is baked. Slice it on a cutting board with a serrated knife, using a gentle sawing motion to preserve the crispy onions.

Make ahead

You can caramelize the onions up to 2 days ahead and store them in an airtight container in the refrigerator. Bring them to room temperature before using. The dough can be mixed and allowed to rest in the bowl for up to 4 hours at room temperature before shaping and baking; the bread will have slightly more complex flavor from the longer fermentation.

Storage & reheating

Store the cooled bread in an airtight container at room temperature for up to 2 days. Wrap it loosely in foil if the crust softens. To freeze, wrap the cooled bread tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw at room temperature or reheat directly in a 350°F (175°C) oven for 8–10 minutes to restore crispness.

Substitutions

whole wheat flour → spelt flour or rye flour. Use the same amount by weight. Spelt will give a slightly nuttier, more delicate crumb; rye will add earthiness and make the bread slightly denser.
caramelized onions, cooled to room temperature → caramelized or crispy shallots, or a mix of both. Shallots caramelize slightly faster and have a more complex sweetness. Use the same weight. You can also use a mix: 1 cup (150 g) caramelized onions plus ½ cup (75 g) crispy shallots.
extra-virgin olive oil → butter or ghee. Use the same amount by volume. Butter will add richness and a more traditional bread flavor; ghee adds a subtle toasted note.
kosher salt → sea salt or table salt. Use 1 teaspoon (6 g) table salt for the same salinity, as it is denser than kosher salt. Fleur de sel for finishing can be replaced with any quality finishing salt or flakes.