This is a teensy bit consuming (like don’t start it on a Tuesday at 6PM), but it’s great for a Saturday or Sunday because it’s actually pretty fun to make. I think kids would really be into the rolling and stuffing bit of the recipe and of course who doesn’t like to sprinkle everything bagel seasoning haphazardly all over puffy bread dough?
2 ½ C all purpose flour
1 C lukewarm water
1 T honey
1 T extra virgin olive oil
1 tsp active dry or rapid rise yeast
1 tsp salt
6 ounces cream cheese
2 T of Trader Joe’s Everything But the Bagel Seasoning
2 T melted butter
¼ tsp salt
¼ tsp garlic powder
Measure the flour into the bowl of a stand mixer fitted with a dough hook.
Combine the water, honey, oil and yeast and let sit for five minutes or until the yeast starts to foam.
Add the yeast mixture to the flour and mix on low speed for five minutes. The dough should be just a little sticky.
Turn the mixer off and let the dough rest for 10 minutes.
Add the salt and mix on medium for six minutes.
Remove dough from mixer and work into a rough ball with your hands. Transfer to a well-oiled bowl and cover with plastic wrap. Let rise for two hours or until doubled in size.
Transfer dough to a lightly floured surface, being gentle and trying not to work it too much. Pat into a rectangle and divide into 36 equal portions. (Somehow my math was wrong and I got 35…not sure how that happened).
Take a portion of dough and flatten into a disc like…thing. Place about a rough teaspoon of cream cheese in the center. Pinch the dough together to full encase the cream cheese, rolling each one in your hands to shape into balls.
Repeat with each dough portion.
Arrange in a greased cast iron skillet (10 inch) or baking dish (8X8).
Preheat the oven to 350°F.
Cover loosely with plastic wrap and let rise for one hour or until puffed and crowding the pan.
Beat the egg with 1 tsp of water and brush the tops of the dough lightly with the egg wash. Then generously sprinkle on the seasoning.
Bake for 40 minutes. The tops will be a deep, golden brown and the internal temperature of the bread (in case you were curious) will hit 195° F.
Combine the melted butter, garlic powder, and salt. Brush evenly over the top of the baked bread.
Let bread stand for 15 minutes, then loosen from the pan with a spatula, and remove to a rack to finish cooling.
Leftovers will keep for up to 5 days in the fridge (although we finished ours in about 12 hours).
For best results, reheat any chilled leftovers in the microwave for 10-20 seconds. Or if you’re like me just wolf it down in front of the open refrigerator door because 10-20 seconds is way too long to not have this in your mouth.
Keywords: everything bagel pull apart bread, pull apart bread, bread for brunch