CARAMELIZED ONION AND CHEESE BAGEL SWIRLS

Caramelized Onion and Cheese Bagel Swirls image

Provided by Kelsey Nixon

Time 2h10m

Yield 12 bagel swirls

Number Of Ingredients 21

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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
4 ounces cream cheese, softened
4 ounces grated Gouda cheese
1/4 cup fresh parsley leaves, roughly chopped
1/4 cup fresh tarragon leaves, roughly chopped
1 large egg
2 teaspoons poppy seeds
2 teaspoons white sesame seeds
Cream Cheese and Chive Drizzle, recipe follows
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

Steps:

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.