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Caramelized Onion and Cheese Bagel Swirls

Photo: Caramelized Onion and Cheese Bagel Swirls

TOTAL TIME: 2 hr 10 min
Prep: 25 min
Inactive Prep: 1 hr 5 min
Cook: 40 min
 
YIELD: 12 bagel swirls
LEVEL: Easy

ingredients

  • 1 1/2 cups warm water
  • 2 tablespoons sugar
  • One 1/4-ounce package dry active yeast
  • 4 1/2 cups all-purpose flour, plus more for kneading
  • 2 teaspoons kosher salt
  • Oil, for greasing bowl
  • 4 strips bacon
  • 1 medium yellow onion, thinly sliced
CREAM CHEESE AND CHIVE DRIZZLE:
  • 6 ounces cream cheese, at room temperature
  • 1/2 cup whole milk
  • 3 tablespoons Greek yogurt or creme fraiche
  • 1/4 cup chopped fresh chives
  • Kosher salt and freshly cracked pepper
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Directions

Combine the warm water, sugar and yeast in the bowl of a stand mixer fitted with the paddle attachment, and let the mixture stand until bubbly, about 5 minutes. Add 2 cups of the flour and 2 teaspoons of the salt and mix on low speed until well combined, about 2 minutes.

Switch the paddle attachment to the dough hook. Add the remaining flour and mix on low speed until fully incorporated, about 2 minutes longer. Turn the dough out onto a lightly-floured surface and knead until stiff, smooth and elastic, 5 to 7 minutes. Place the dough into a lightly-oiled bowl, cover loosely and set aside to rise until doubled, about 1 hour.

Meanwhile, render the bacon in a large skillet over medium-high heat, about 5 minutes, and then remove from the skillet and let cool. Add the onions into the skillet with the bacon fat and cook over medium-low heat, stirring occasionally, until soft and golden, 20 to 25 minutes. Set aside to cool.

Mix the cream cheese and Gouda in a medium bowl until well combined. Crumble in the bacon and stir in the caramelized onions, parsley and tarragon.

Preheat the oven to 375 degrees F.

Roll out the dough on a lightly-floured surface to form a 12-by-16-inch rectangle. Spread the cream cheese mixture over the dough, leaving a 1/2-inch border around the sides. Roll the dough up tightly starting with the long side, and then trim the ends and cut into 12 rolls. Place the rolls on a parchment paper-lined baking sheet.

Beat the egg with 1 tablespoon water, and then brush the rolls with the egg wash and sprinkle with poppy and sesame seeds. Bake until golden brown and the filling is bubbly, 10 to 12 minutes.

Drizzle the Cream Cheese and Chive Drizzle over the top.

Combine the cream cheese and whole milk in a small bowl using a hand mixer until a homogenous mixture forms. Mix in the yogurt until smooth, about 1 minute. Fold in the chives and season with salt and pepper.

Notes

Cook's Note: To portion the dough evenly, cut the log-shaped dough in half, and then cut each half in half again, leaving you with 4 equal pieces. Cut those pieces into thirds, which will give you 12 equal-size rolls.

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  • on March 03, 2013

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    Loved it! Deceptively easy to make and so delicious. I didn't have fresh tarragon so I used some dry herbs. I also didn't have Gouda, but used a farm cheddar and it was just as good. Delicious with or without the cream cheese and chive drizzle. Will definitely make again and will play around with the ingredients. I'm thinking some fresh spinach would be a great addition.

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