Description
These Everything Bagel Crusted Scallion Buns feature garlicky cream cheese and bold flavor in every bite—a savory breakfast twist.
Ingredients
Scale
For the Bagel Dough
- 1⅓ cups (328ml) lukewarm water
- 1½ teaspoons (7g) instant yeast
- 4 cups (520g) bread flour
- 1 tablespoon (12g) brown sugar
- 1½ teaspoons (10g) salt
For the Garlic Chive Cream Cheese
- 8 oz (227g) cream cheese, at room temperature
- 1 tablespoon fresh or freeze-dried chives
- ¼ teaspoon garlic powder
For the Water Bath
- 2 quarts (64oz) water
- ¼ cup (85g) honey
For the Topping
- 1 egg + 1 tablespoon water (for egg wash)
- Everything bagel seasoning (as needed—about ¼ to ⅓ cup)
Instructions
- Make the Bagel Dough
In a large mixing bowl or stand mixer, combine lukewarm water and instant yeast. Add bread flour, brown sugar, and salt. Knead until the dough becomes smooth and elastic (8–10 minutes by hand or 5 minutes in a stand mixer). Cover and let it rise for about 1 hour, or until doubled in size. - Prepare the Cream Cheese Filling
While the dough is rising, mix softened cream cheese with garlic powder and chives. Set aside. You can refrigerate it slightly to firm it up for easier spreading later. - Roll and Fill the Dough
Once the dough has doubled, punch it down and roll it out into a large rectangle (about 12×16 inches). Spread the garlic chive cream cheese evenly across the surface. Roll the dough tightly into a log, starting from the long edge. - Cut and Shape the Buns
Slice the rolled dough into 12 equal rounds. Place each swirl bun cut side up on a parchment-lined baking sheet. Cover and let rise for 15–20 minutes while you prepare the water bath. - Boil the Buns
Preheat your oven to 425°F (220°C). Bring 2 quarts of water and honey to a boil. Once boiling, reduce to a simmer and carefully boil each bun for 30 seconds per side. Remove with a slotted spoon and place back on the parchment-lined tray. - Top and Bake
Brush each boiled bun with egg wash and sprinkle generously with everything bagel seasoning. Bake in the preheated oven for 20–25 minutes, or until golden brown and puffed. - Cool Slightly and Serve
Let the buns cool on a wire rack for 10 minutes before serving warm.
Notes
For a softer crust, bake the buns at 400°F and tent with foil halfway through.
Use a serrated knife to slice the dough log cleanly without squashing the layers.
Want spicier buns? Add a pinch of crushed red pepper or chopped jalapeño to the cream cheese.
These freeze well—see storage section for tips!