Prep Time: 3 hrs | Cook Time: 45 mins | Total Time: 3 hrs 55 mins | Yield: 1 loaf
This looks a bit of work but trusts me it’s not! Baked to perfection, this Everything Bagel Pull Apart Bread is filled with tasty cheesy garlic & herb cream cheese, then topped with everything seasoning. Flaky bread with salty, savoury, garlicky, and cheesy flavour that is to die for!
Ingredients
2 tsp Red Star® Platinum yeast
1 tbsp granulated sugar
3/4 c. (180ml) whole milk
3 tbsp (45g) unsalted butter, softened to room temperature
1 large Egg
2 and 1/3 c. (300 grams) all-purpose flour (spoon & levelled), plus more as needed
1 tsp salt
Cream Cheese Filling:
8 oz. (224 grams) brick-style cream cheese, softened to room temperature
3 tbsp (45grams) unsalted butter, softened to room temperature
1–2 tsp Italian seasoning
1/2 tsp garlic powder
3/4 c. (70grams) shredded mozzarella cheese
1/4 tsp salt
Everything Bagel Topping:
1 tbsp poppy seeds
1 tbsp sesame seeds
1 & 1/2 tsp dried minced onion
1 & 1/2 tsp dried garlic flakes
1 tsp coarse salt
2 tbsp (30grams) unsalted butter, melted
How to make Everything Bagel Pull-Apart Bread
To make the dough:
Step 1: In a bowl of a stand mixer fitted with a dough hook or paddle attachment, place the yeast and sugar. Alternately, you can place them in a regular large mixing bowl.
Step 2: Either heat the milk on the stove or microwave until warm and the temperature is about 110 degrees F or 43 degrees C. Pour this over the yeast/sugar and gently whisk to combine. With a clean kitchen towel, loosely cover the bowl and let it sit for at least 5 to 10 minutes until frothy.
Step 3: To the bowl, add the butter, egg, flour, and salt. Beat for about 3 minutes on low speed or use your hands to mix until the dough softened.
Step 4: To a lightly floured surface, transfer the dough and knead with your floured hands for about a minute. Add an extra 1 to 3 tbsp flour if the dough turned out too sticky. Then, form into a ball.
Step 5: In a greased bowl, transfer the dough and tent with plastic wrap or aluminium foil. Sit in a slightly warm place until the size doubled. This will take about 60 to 90 minutes.
Step 6: In the meantime, ready the filling and grease a 9 x 5-inch loaf pan.
To make the cream cheese filling:
Step 1: Place the filling ingredients in a large bowl. Beat with a hand mixer or stand mixer fitted with a paddle attachment until combined. Tightly cover and set aside. Remember to not put the filling in the fridge unless you are making this in advance. If the filling was refrigerated, allow it first to come to room temperature before spreading on the dough.
To make the topping:
Step 1: In a small bowl, combine the poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt and set aside.
To assemble the bread:
Step 1: To release the air, punch down the dough and place it on a lightly floured surface. Roll the dough out using a floured rolling pin until about 1/4-inch thick.
Step 2: Spread the cream cheese filling over the dough, then cut into circles using a 3.5 to the 4-inch circle cookie cutter. In half, fold the circles, then line them up in the prepared baking pan, round-side up.
Step 3: Allow them to rise for about 45 minutes until puffy in a slightly warm place, covered with plastic wrap or aluminium foil.
Step 4: Meanwhile, position the oven rack to the lower third position, then preheat the oven to 350 degrees F or 177 degrees C.
Step 5: With 2 tbsp melted butter, brush the dough and generously sprinkle with Everything Bagel Seasoning.
Step 6: Place inside the preheated oven and bake for about 40 to 45 minutes. Cover with foil if the top of the loaf is browning too quickly.
Step 7: Take the bread out of the oven and onto a wire rack. Let it cool in the pan for about 10 minutes.
Step 8: Serve warm or cover and store in the fridge for up to a week.
Notes:
To make this ahead, freeze the baked and cooked bread for up to 3 months. When ready to serve, thaw in the fridge overnight, then warm in the oven. Prepare the dough until the point where it has risen, punch down to release the air, tightly cover, and store in the fridge for up to 2 days. And continue to make the topping.
To freeze, prepare until the dough has risen, punch down the air. Wrap with plastic wrap and store in a freezer-friendly container for up to 3 months. To serve, thaw in the fridge overnight. Let the dough sit at room temperature for at least 30 minutes, then continue to prepare the filling.
For this recipe, I always use instant yeast like Red Star Platinum yeast. But if using active dry yeast, the rise time could be a bit longer.
In the cream cheese mixture, I used an Italian seasoning blend but feel free to use any dried or fresh herbs.
You can replace the Everything Bagel Seasoning with whatever you like.
I suggest spreading the garlic herb mozzarella cream cheese mixture on each circle to avoid having leftover dough scraps. Although, it is much easier to spread the mixture to the whole thing.
Ingredients
- 2 tsp Red Star® Platinum yeast
- 1 tbsp granulated sugar
- 3/4 c. (180ml) whole milk
- 3 tbsp (45g) unsalted butter, softened to room temperature
- 1 large Egg
- 2 and 1/3 c. (300 grams) all-purpose flour (spoon & levelled), plus more as needed
- 1 tsp salt
- Cream Cheese Filling:
- 8 oz. (224 grams) brick-style cream cheese, softened to room temperature
- 3 tbsp (45grams) unsalted butter, softened to room temperature
- 1–2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 3/4 c. (70grams) shredded mozzarella cheese
- 1/4 tsp salt
- Everything Bagel Topping:
- 1 tbsp poppy seeds
- 1 tbsp sesame seeds
- 1 & 1/2 tsp dried minced onion
- 1 & 1/2 tsp dried garlic flakes
- 1 tsp coarse salt
- 2 tbsp (30grams) unsalted butter, melted
Instructions
To make the dough:
Step 1: In a bowl of a stand mixer fitted with a dough hook or paddle attachment, place the yeast and sugar. Alternately, you can place them in a regular large mixing bowl.
Step 2: Either heat the milk on the stove or microwave until warm and the temperature is about 110 degrees F or 43 degrees C. Pour this over the yeast/sugar and gently whisk to combine. With a clean kitchen towel, loosely cover the bowl and let it sit for at least 5 to 10 minutes until frothy.
Step 3: To the bowl, add the butter, egg, flour, and salt. Beat for about 3 minutes on low speed or use your hands to mix until the dough softened.
Step 4: To a lightly floured surface, transfer the dough and knead with your floured hands for about a minute. Add an extra 1 to 3 tbsp flour if the dough turned out too sticky. Then, form into a ball.
Step 5: In a greased bowl, transfer the dough and tent with plastic wrap or aluminium foil. Sit in a slightly warm place until the size doubled. This will take about 60 to 90 minutes.
Step 6: In the meantime, ready the filling and grease a 9 x 5-inch loaf pan.
To make the cream cheese filling:
Step 1: Place the filling ingredients in a large bowl. Beat with a hand mixer or stand mixer fitted with a paddle attachment until combined. Tightly cover and set aside. Remember to not put the filling in the fridge unless you are making this in advance. If the filling was refrigerated, allow it first to come to room temperature before spreading on the dough.
To make the topping:
Step 1: In a small bowl, combine the poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt and set aside.
To assemble the bread:
Step 1: To release the air, punch down the dough and place it on a lightly floured surface. Roll the dough out using a floured rolling pin until about 1/4-inch thick.
Step 2: Spread the cream cheese filling over the dough, then cut into circles using a 3.5 to the 4-inch circle cookie cutter. In half, fold the circles, then line them up in the prepared baking pan, round-side up.
Step 3: Allow them to rise for about 45 minutes until puffy in a slightly warm place, covered with plastic wrap or aluminium foil.
Step 4: Meanwhile, position the oven rack to the lower third position, then preheat the oven to 350 degrees F or 177 degrees C.
Step 5: With 2 tbsp melted butter, brush the dough and generously sprinkle with Everything Bagel Seasoning.
Step 6: Place inside the preheated oven and bake for about 40 to 45 minutes. Cover with foil if the top of the loaf is browning too quickly.
Step 7: Take the bread out of the oven and onto a wire rack. Let it cool in the pan for about 10 minutes.
Step 8: Serve warm or cover and store in the fridge for up to a week.
Notes
To make this ahead, freeze the baked and cooked bread for up to 3 months. When ready to serve, thaw in the fridge overnight, then warm in the oven. Prepare the dough until the point where it has risen, punch down to release the air, tightly cover, and store in the fridge for up to 2 days. And continue to make the topping. To freeze, prepare until the dough has risen, punch down the air. Wrap with plastic wrap and store in a freezer-friendly container for up to 3 months. To serve, thaw in the fridge overnight. Let the dough sit at room temperature for at least 30 minutes, then continue to prepare the filling. For this recipe, I always use instant yeast like Red Star Platinum yeast. But if using active dry yeast, the rise time could be a bit longer. In the cream cheese mixture, I used an Italian seasoning blend but feel free to use any dried or fresh herbs. You can replace the Everything Bagel Seasoning with whatever you like. I suggest spreading the garlic herb mozzarella cream cheese mixture on each circle to avoid having leftover dough scraps. Although, it is much easier to spread the mixture to the whole thing.
