Everything Bagel Pull Apart Bread

Sliced loaf on a wooden board showing tender, layered interior with scallion cream cheese.

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Everything Bagel Pull Apart Bread

Everything Bagel Pull Apart Bread with scallion cream cheese is buttery, rich, and full of flavor. It’s soft, golden, and irresistible. Perfect for brunch or any special breakfast spread.

Prep Time: 15

Cook Time: 30

Total Time: 2 15

Servings: 6 servings

Calories: 387kcal

Author: Nicole Gaffney

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.

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