Have you ever been watching Food Network/Cooking Channel (when they are actually playing a cooking show) and saw a recipe that actually stopped you in your tracks, made you start drooling and instantly googling how to make it for yourself?
This happened to me just the other day when I was watching an episode of Kelsey Nixon’s show on Cooking Channel called, Kelsey’s Essentials. She was learning about the artistry of making bagels and after baking all day with a Brooklyn bagel-master, she was inspired to make these caramelized onion, bacon and cheese “everything bagel swirls.” As I was watching this on t.v., I could feel myself salivating. I had to make these.
Savory and gorgeous, these bagel swirls will steal the show whether you are making them for friends or family, for breakfast or for a snack or even for entertaining! You have to try this recipe!
Caramelized Onion, Bacon and Cheese Everything Bagel Swirls
Recipe adapted from Kelsey Nixon and can be found on Cooking Channel’s website
For the Dough and Filling:
- 1 1/2 cups warm water
- 2 tablespoons sugar
- 2 1/4 teaspoons active dry yeast
- 4 1/2 cups all purpose flour
- 2 teaspoons kosher salt
- 5 strips bacon, cut into lardons
- 1 large Spanish onion, thinly sliced
- 4 ounces softened cream cheese
- 4 ounces smoked gouda cheese, grated
- 1/4 cup fresh parsley, chopped
- 1 egg
- 2 teaspoons each poppy seeds and white sesame seeds
For the Chive and Cream Cheese Drizzle:
- 6 ounces softened cream cheese
- 1/2 cup whole milk
- 2 tablespoons creme fraiche
- 1/4 cup minced chives
- salt and pepper
To prepare the dough, place the warm water and sugar into the bowl of a stand mixer. Sprinkle over the yeast and allow to activate, about five minutes until foamy. Add two cups of the flour and mix thoroughly on high speed with the paddle attachment, about two minutes.
Switch to the dough hook. Add the remaining flour and the salt and mix until the dough comes together and pulls away from the sides, about three minutes. Turn the dough out onto a floured surface and knead until the dough is smooth and elastic. Place into a lightly oiled bowl, cover with a kitchen towel and let rise in a warm place until doubled in size, one hour.
Preheat the oven to 375 degrees.
To make the filling, render the bacon until crispy and browned. Remove to a paper towel lined plate. Add the onions to the bacon fat and cook until caramelized. Season with salt and allow to cool.
In a bowl, combine the cream cheese, smoked gouda, parsley, bacon and caramelized onions and mix.
Turn the dough out onto a floured surface and roll out into a 12 inch by 16 inch rectangle. Spread the filling onto the dough leaving an inch border. Beginning on the long side, roll the dough tightly into a jelly roll making sure the seam is on the bottom. Trim the ends, then cut the roll, using a gentle sawing motion, into twelve equally sized pieces.
Place the rolls onto a parchment lined baking sheet.
Break the egg into a small bowl and whisk. Brush the rolls with the eggwash and then sprinkle with the poppy and sesame seeds. Bake in the oven for 12-15 minutes, until golden brown and the filling is bubbling. Let cool slightly before drizzling with the cream cheese.
To make the drizzle, combine the cream cheese, chives, creme fraiche and milk in a bowl. Mix until smooth and pourable. Season with salt and pepper.
Drizzle over the warm swirls and then shovel them straight into your face.