This is an everything bagel in bun form. Filled with cream cheese and that familiar seed mixture, these savory baked treats are great for brunch. Serve with smoked salmon on the side.
| Level: | Easy |
| Total: | 9 hr 20 min |
| Active: | 50 min |
| Yield: | 12 buns |
Ingredients
- 1/2 cup whole milk
- 2 1/4 teaspoons active dry yeast (one 1/4-ounce package)
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap
- 4 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap
- 1 large egg yolk
- 2 3/4 cups all-purpose flour, plus more for the work surface
- 1 teaspoon kosher salt
- 3 tablespoons poppy seeds
- 3 tablespoons sesame seeds
- 2 tablespoons dried garlic flakes
- 2 tablespoons dried onion flakes
- One 8-ounce block cream cheese, at room temperature
- 1 large egg
- 1/4 cup all-purpose flour
- 5 small scallions, whites and greens sliced
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 3 small scallions, whites and greens sliced
- 3 small scallions, whites and greens sliced
- Kosher salt
Instructions
- For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat to about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
- Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick, slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
- Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
- Turn the dough out of the bowl, and knead briefly to release excess air. Re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
- For the filling: Preheat the oven to 350 degrees F. Spread the poppy seeds, sesame seeds, garlic flakes and onion flakes on a pie plate, and toast until lightly browned and fragrant, about 3 minutes. Let cool for 5 minutes. Mix the cream cheese, egg and flour in a small bowl until combined. Stir in the scallions, lemon zest, 1 teaspoon salt and a few grinds of pepper.
- To fill and form the buns: Butter a 9-by-13-inch baking pan with the 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll the dough into a 10-by-18-inch rectangle, with a long side facing you. Spread the filling evenly over the dough, leaving a 1-inch border on the side opposite you. Set aside 2 tablespoons of the toasted seed mix (for the topping), and scatter the rest over the filling. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
- Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover the buns loosely with plastic wrap, and set in a warm place to rise until they double in size with no gaps in between, 1 hour 30 minutes to 2 hours.
- For the topping: Stir the butter, reserved seed mix and scallions in a small bowl; set aside.
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they’re golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, sprinkle with 1 teaspoon salt and return to the oven until the butter is melted and the topping is fragrant, 5 minutes more. Let the buns cool in the pan for 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 355 |
| Total Fat | 23 g |
| Saturated Fat | 13 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 87 mg |
| Sodium | 227 mg |
Reviews
Agree with the first reviewer – very easy and very tasty! The dough does most of the work here, so make sure you budget enough time for it to rise well. My only tweak to the recipe is that it would take much longer than 6 min of hand kneading to get the right consistency & gluten development. I used a stand mixer and kneaded for much longer than 6 minutes.
Very easy and super tasty! I used everything bagel seasoning instead of buying the seasonings separately and omitted any additional salt in the topping because the seasoning already has it. Next time I make I’ll let the dough proof a bit more out of the fridge in the morning.