Everything Bagel Pull Apart Bread
This Everything Bagel Pull Apart Bread with scallion cream cheese is buttery, rich, and full of flavor. Its soft and irresistible texture make it perfect for brunch or any special breakfast spread.
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A really good everything bagel with scallion cream cheese is one of my all-time favorite breakfasts.
After seeing so many pull-apart breads going viral, I had to try making my own version with all the flavors of an everything bagel!
The scallion cream cheese melts into the soft, buttery dough as it bakes, so it's different than a bagel, but it turns into its own delicious thing.
It's rich, salty, and ideal for brunches, holidays or cozy weekends at home.
Want more great bread recipes? Try this beautiful Scaccia (a Sicilian stuffed bread), my soft Homemade No-Knead Focaccia or classic Neapolitan Pizza Dough for your next pizza day.
Why This Recipe Works
- Everything bagel seasoning and scallion cream cheese give it that classic flavor.
- Layering cream cheese, then cutting and stacking the dough, creates a pull-apart loaf.
- Bakes up fluffy, tender, and easy to tear and share.
- Can be prepped ahead and baked fresh for any occasion.
- It's more accessible and less challenging than it seems!
Ingredient Notes
Yeast - Always make sure your yeast is fresh and active so the dough rises properly. If it doesn't foam when mixed with warm liquid and sugar, replace it with a new packet.
Everything bagel seasoning - You can buy premade seasoning or make your own by combining sesame seeds, poppy seeds, dried minced garlic, dried minced onions and coarse salt. Use pretzel salt for the best crunch!
Cream cheese - Use full-fat cream cheese for the creamiest, richest texture. I prefer Philadelphia brand. Reduced-fat varieties can make the filling grainy.
Flour - All-purpose flour works best here, giving the bread enough structure while staying tender.
Potato flour - Adds extra softness and moisture. If you don't have any, cornstarch works well as a substitute.
Scallions - Use fresh scallions for the best flavor and texture. Chop finely so they blend evenly into the cream cheese.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Mixing bowls
- Saucepan or microwave-safe bowl
- Rolling pin
- Large cutting knife or bench scraper
- Offset spatula
- 9-inch loaf pan
- Pastry brush
- Measuring cups and spoons
Step by Step Instructions
- In a small saucepan (or in the microwave), melt the butter over low heat, then add the milk, sugar, and salt. Stir to combine, then turn off the heat. Let the mixture cool until just warm, then transfer to a large mixing bowl.
- Add the egg, yeast, flour, and potato flour (if using) and mix to form a dough. Turn it out onto a clean work surface and knead until smooth, about 5 minutes. You can also use a mixer with a dough hook. The dough should be tacky but not sticky; add more flour 1 tablespoon at a time if needed.
- Rub the mixing bowl lightly with neutral oil, place the dough inside, and cover. Let rise in a warm spot for about 90 minutes, or until puffed (not quite doubled).
- While the dough rises, mix together the cream cheese and scallions until smooth. Set aside, keeping it at room temperature so it stays spreadable.
- Once the dough has risen, punch it down and roll it out to roughly 20 x 12 inches.
- Spread the cream cheese mixture evenly over the dough, right up to the edges. An offset spatula makes this easiest.
- Cut the dough into 5 long strips, each about 12 inches by 4 inches. Stack the strips (cream cheese side up), then cut the stack into 6 even segments about 2 x 4 inches.
- Butter a 9-inch loaf pan, then stand each dough segment on its side in the pan. Arrange them snugly, adjusting as needed to fit.
- Cover loosely and let rise again for 30 minutes, or until puffy.
Pro Tip: To make ahead, assemble the loaf up to the second rise, cover, and refrigerate overnight. Let come to room temperature before baking the next morning.
- Preheat the oven to 350°F. Brush the top of the loaf with melted butter, then sprinkle generously with everything bagel seasoning.
- Bake for about 30 minutes, or until golden brown and fragrant.
- Let cool for about 10 minutes, then carefully remove from the pan. Serve warm.
Pro Tip: To tell if your bread is baked through, gently tap the top, it should sound hollow and feel firm all over. You can also check with a thermometer; it's ready when the internal temperature reaches about 190°F.
Tips for Success
- If your kitchen is cool, let the dough rise in a turned-off oven with the light on for gentle warmth.
- You can let the dough slowly ferment and rise overnight in the fridge. The next day, layer it with cream cheese and give it a second rise before baking.
- For a richer loaf, brush melted butter over the slices again right after baking.
Variations
- Swap scallions for chives and caramelized onions or jalapeños for a twist.
- Add shredded sharp cheddar or Gruyère cheese to the filling for extra cheesiness and depth of flavor.
- Try a sweet version by omitting the scallions, adding lemon or orange zest to the cream cheese, and using cinnamon sugar instead of bagel seasoning.
Serving Suggestions
This bread makes a fantastic centerpiece for brunch. Serve it warm with these soft Scrambled Eggs with Ricotta and Chives and a few strips of crisp Homemade Bacon. It's also pairs beautifully with a slice of Smoked Salmon Tart to go along with the bagel theme.
Don't forget the Cold Brew Coffee and finish with something sweet like this rich mascarpone Stuffed French Toast.
How to Store and Reheat
Store leftover bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Reheat slices in a 300°F oven for 5-10 minutes until warm and soft again.
To freeze, cover tightly, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Yes. You can assemble the dough with the filling, place it in the pan, and refrigerate overnight. Let it come to room temperature and rise slightly before baking as directed.
Absolutely. Substitute an equal amount of cornstarch or skip it entirely, the bread will still be soft and delicious.
It should be golden brown all over and feel firm when gently pressed. The internal temperature should reach about 190°F.
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Everything Bagel Pull Apart Bread
Ingredients
For the Dough:
- 2 tablespoons butter
- ½ cup milk whole or 2%, not skim
- 1 tablespoon sugar plus 2 teaspoons
- 1 teaspoon kosher salt
- 1 large egg
- 1 teaspoon yeast instant or active dry both work
- 2 cups all purpose flour plus more as needed
- 1 tablespoon potato flour optional, see note
Filling + Assembly:
- 1 package cream cheese (8 ounce), softened
- 1 loosely packed cup scallions chopped
- 2 tablespoons butter melted, plus more for greasing the pan
- 2-4 tablespoons everything bagel seasoning or to taste, see note
Instructions
- In a small saucepan (or in the microwave), melt the butter over low heat, then add the milk, sugar and salt. Stir to combine, then shut off the heat. Let the mixture cool until it's just warm, then transfer to a large mixing bowl.
- Add the egg, yeast, flour and potato flour (if using) and mix to form a dough. Turn it out on to a clean work surface and knead until smooth, about 5 minutes. You can also do this in a mixer with a dough hook if you wish. The dough should be a bit tacky, but if it's too sticky to knead, add more flour 1 tablespoon at a time until it's no longer sticking.
- Rub the mixing bowl with a bit of neutral oil, then place the dough ball inside and cover. Place in a warm spot and let rise for about 90 minutes, or until puffed up (but not doubled in size).
- While the dough is rising, mix together the cream cheese and scallions until combined. Set aside (do not refrigerate to keep it spreadable).
- When the dough has risen, punch it down, then place it on a clean work surface and use a rolling pin to roll it out to roughly 20 x 12 inches.
- Spread the cream cheese mixture all over the dough right up to the edges. I find an offset spatula does this the easiest.
- Cut the dough into 5 strips that are each 12 inches long and 4 inches wide. They don't have to be exact, but try to get them as evenly sized as possible.
- Stack the strips on top of each other (cream cheese side up), then cut the stack into 6 segments roughly 2 x 4 inches. Again, try to get them to all be the same size as best as you can.
- Cover the loaf loosely, then let rise for another 30 minutes, or until puffy.
- Preheat the oven to 350°F, then butter the inside of a 9-inch loaf pan. Carefully lay each stack of dough on it's side and place them in the pan next to one another. You may have to move them around to squeeze them all in - that's okay, it will bake up fine.
- Brush the top with melted butter, then sprinkle all over with everything bagel seasoning. Use as much or as little as you like. I used a ¼ cup (4 tablespoons) because I love a lot of seasoning.
- Bake for about 30 minutes, or until it's golden brown all over.
- Let the bread cool for about 10 minutes, then carefully remove the bread from the pan. Serve warm.
Notes
- You can buy pre-made seasoning or make your own by combining sesame seeds, poppy seeds, dried minced garlic, dried minced onions, and coarse salt. Pretzel salt gives the best crunch.
- Potato flour adds extra softness and moisture. If you don't have any, cornstarch works well as a substitute.
- If your kitchen is cool, let the dough rise in a turned-off oven with the light on for gentle warmth.
- You can let the dough slowly ferment and rise overnight in the fridge instead. The next day, layer it with cream cheese and give it a second rise before baking.
Great article! The breakdown helped me a lot....
I'm glad you found it helpful! 🙂
Is it possible to make this bread in advance and bake off the following morning?
Yes! Assemble, then refrigerate until ready to bake. Let sit / proof at room temperature for about 30 minutes to 1 hour before baking.
Delicious and really easy and fun to make. I used cornstarch instead of potato flour and the bread was delicious.
Perfect for an everything bagel lover!
Thank you so much Lisa! I'm so glad you enjoyed the bread 🙂
Genius idea! I'm totally making this bread!
Thanks Sabrina!! It's SO good!!
I love everything bagels, and the UK doesn't usually have them. I think this would be a perfect way to 'ease' my family into them! Plus, it looks delicious.
Thanks Matt! You'll love it! 😀