Do you love “everything” bagels? If so, you will adore these homemade Everything Onion Buns. Topped generously with onion, garlic, poppy seeds and sesame seeds and studded on the inside with sautéed onions. A fantastic bun that’s begging to be filled with shaved pastrami or your favourite juicy hamburger.
My favourite thing about this recipe is the sautéed onions nestled throughout the soft interior. For those who don’t know yet, my husband HATES onions, meaning here that these are all mine to eat. I may have made them deliberately for this reason…..just maybe.
I can honestly say that it pains me to buy store bought bread and buns that are loaded with preservatives when making these fantastic buns is so easy. Unfortunately convenience trumps homemade when there’s just not enough hours in the day. When you have the time, you won’t regret spending it to make these Everything Onion Buns. They freeze well in a sealed bag and will keep for several weeks in the freezer or 3 days on the counter.
For these buns I chose to shape them into a Kaiser knot so the topping had a few more edges to cling to. To form in Kaiser fashion, roll dough ball into an approximate 10” rope. Literally tie the rope into a knot, and tuck one loose end over the top and the other loose end under the bottom.
- 2 tsp sesame seeds
- 2 tsp poppy seeds
- 1 tsp dried onion flakes
- 1 tsp dried garlic
- 1 tsp course sea salt
- 1 large white onion about 2 cups medium dice
- 2 Tbsp unsalted butter
- 1/4 tsp kosher salt
- 1 1/4 cup water warmed to 100℉
- 1 Tbsp sugar
- 1 Tbsp active dry yeast
- 1/4 cup unsalted butter at room temperature
- 2 large eggs at room temperature
- 4 cups bread flour
- 1 tsp kosher salt
- Combine all ingredients in a small bowl and set aside.
- In a medium sauté pan over medium heat melt butter. When butter is hot add onions and salt, sauté until softened and slightly caramelized, about 12 minutes. Remove from heat and set aside, allow to cool to room temperature.
- In the bowl of a stand mixer stir together water, sugar and yeast. Allow to sit for 10 minutes until foamy. To the yeast mixture add sautéed onion, 1 egg, butter, salt and 2 cups of bread flour. Stir to thoroughly combine. Set mixing bowl on stand mixer fitted with dough hook and knead mixture at low speed adding flour a 1/4 cup at a time. Allow all flour to be absorbed before adding more. Knead until dough pulls away from the sides and bottom of bowl, approximately 8-10 minutes.
- Coat a large bowl with oil or non stick spray. Form dough into a ball and place in greased bowl. Cover and allow to rise in a warm and draft free area until doubled in size, approximately 1 hour.
- Remove dough and knead 2-3 times to deflate and remove any air. Divide dough into 12 equal portions. They should be approximately 88 grams each. Roll buns into desired shape. I used a kaiser knot so the topping had more crevices to adhere to, however a simple round roll will also work. Place shaped buns onto a parchment lined 18"x13" baking sheet and cover with greased plastic wrap or damp kitchen towel. Allow to rise in a warm draft free area until they have doubled in size, approximately 45-60 minutes.
- Preheat oven to 400℉. Whith a fork whisk egg with 1 Tbsp of water. Brush egg wash over the entire top of the buns and sprinkle generously with the Everything Topping mixture. Bake for approximately 23-25 minutes until golden brown and the internal temperature has reached 200℉. Remove from oven and slide buns onto a cooling rack and allow to cool.
85℉ is optimal for proofing if your oven has a proof setting or the ability to be set that low.
Recipe Source: Compelled To Cook