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–+ servings

French Onion Bagels

These French Onion Soup Bagels are a delicious twist on the classic soup!
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Course: Breakfast
Keyword: bagels, bread making, french onion, homemade
Servings: 5
Author: Hailey McCluskey

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!