French Onion Bagels
Your favorite soup meets morning brunch. Savory, caramelized onions packed into the most delicious bagel topped with bubbly, crispy cheese. These would make an amazing breakfast sandwich!
Once baked, the cheese melts into a golden, bubbly layer, creating a rich and comforting flavor reminiscent of French onion soup, all packed into a convenient bagel. Perfect for breakfast, lunch, or a hearty snack!
I topped with just mozzarella, but you could also do a combination of Provolone + mozz or Swiss + mozz!
French Onion Bagels
These French Onion Soup Bagels are a delicious twist on the classic soup!
Ingredients
- 1 cup warm water
- 1 tbsp maple syrup or granulated sugar
- 1½ tsp dry active yeast
- 2 tbsp butter
- 1 large onion thinly sliced
- 3½ cups all purpose flour + more if needed for kneading
- 1 tbsp salt
- 1-2 cups shredded mozzarella cheese
For the egg wash:
- 1 egg
- 1 tbsp water
Instructions
- In a large bowl, combine 1 cup of warm water, 1 tbsp maple syrup (or granulated sugar) and 1½ tsp dry active yeast – stir to combine and let sit for 5-10 mins until foamy.
- While your yeast is proofing, thinly slice your large onion and add it to a medium pan over medium high heat with 2 tbsp of butter. Frequently stir to prevent sticking and remove from pan once onions are amber in color and caramelized, about 10 minutes.
- Let onions cool before finely chopping them. Add 3½ cups of flour, 1 tbsp of salt and finely chopped onions to the large bowl containing proofed yeast. Stir until a shaggy dough forms and transfer dough to a floured surface. Knead for about 5 mins until smooth dough forms.
- Transfer dough ball to an oiled bowl and cover with plastic wrap. Let sit for an hour in a warm dry place (countertop) to rise.
- Once your dough has risen, transfer to a floured surface and cut into 7-8 equal dough balls, however large you want your bagels. Roll with your hands to form smooth balls and cover with a damp towel or plastic wrap for 30 mins to rise again.
- Once risen, poke a hole and stretch in the center of each dough ball to form your bagels. Cover again and let rise once more for 10 mins while you prepare your poaching water
- Prepare your poaching bath by bringing about 10 cups of water to a light boil with ¼ cup brown sugar and poach your bagels 1 min each side. I poach 2 at a time. Transfer to a lined baking sheet. Coat in egg wash and bake at 425 F for 20-25 mins until golden.
- Top bagels with shredded mozzarella and broil for 1-3 minutes until golden and bubbly. Allow to cool before slicing and enjoying!
