Onion Poppy Seed Baguettes
Elevate your bread-baking game with these irresistible Onion Poppy Seed Baguettes! Bursting with the savory sweetness of caramelized onions and finished with a crisp crust adorned with poppy seeds, these baguettes are a gourmet twist on a classic favorite. Perfectly soft and airy on the inside, each bite offers a delicate blend of flavors and textures. This recipe utilizes a foolproof yeast dough, enriched with olive oil and scored for a bakery-worthy finish. Whether served alongside soups, transformed into a delectable sandwich, or simply enjoyed with a smear of butter, these homemade baguettes are sure to impress. Ready in under two hours, this is the ultimate recipe for bread lovers seeking artisanal quality at home.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 10 grams Granulated sugar
- 10 grams Salt
- 350 ml Warm water
- 15 ml Olive oil
- 1 Yellow onion, finely chopped
- 15 grams Butter
- 2 tablespoons Poppy seeds
- 1 Egg (for egg wash)
- 15 ml Milk (for egg wash)
Instructions
In a skillet, melt the butter over medium heat and add the finely chopped onion. Cook the onion until caramelized and golden brown, about 10 minutes. Remove from heat and set aside to cool.
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5 minutes until the yeast becomes frothy.
Add 2/3 of the flour, salt, and olive oil to the yeast mixture. Mix until a soft dough forms.
Add the caramelized onions to the dough and begin adding the remaining flour, a little at a time, until the dough is soft and elastic but not sticky.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until smooth and stretchy.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise for 1 hour or until doubled in size.
Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
Punch the dough down and divide it into 4 equal portions. Shape each portion into a baguette by rolling it into a long, thin loaf, about 12 inches long.
Transfer the baguettes to the prepared baking sheet and cover them loosely with plastic wrap or a towel. Let them proof for 30 minutes.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush this mixture lightly over the baguettes.
Sprinkle the baguettes generously with poppy seeds.
Using a sharp knife or razor blade, score each baguette with 3-4 diagonal slashes about 1/4 inch deep.
Bake the baguettes in the preheated oven for 20-25 minutes, or until golden brown and crisp on the outside.
Let the baguettes cool on a wire rack before serving.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1019 mg | 44% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 4.4 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 232 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
