Baked Everything Bagel Doughnuts
Yes these Baked Everything Bagel Doughnuts are doughnuts but they’re bagel doughnuts. They’re not sweet at all—like we’ve come to know with traditional doughnuts—and aren’t meant as a dessert or sweet treat, but rather they’re meant to be eaten like you would a savory bagel; for breakfast or brunch. If you’re a big fan of everything bagels with cream cheese, like I am, then these baked everything bagel doughnuts might just be your new favorite recipe to try the next time you’re having people over for brunch, or just to make during the week for your family before work and school.
The second thing we should discuss is that they’re super easy to put together because you can make them by hand, without any fancy equipment. They’re a lot easier to make than actual homemade bagels, so that’s a plus in it of itself. No one has time to make traditional bagels what with the dough rising and the boiling and the baking. If you do have the time, you can check out these New York Bagels from a while back, but if you don’t have the time, well these baked bagel doughnuts are calling your name and you should definitely answer.
Baked Everything Bagel Doughnuts
Equipment
- Doughnut pan
- Wire rack
Ingredients
Doughnuts:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1/4 teaspoon granulated garlic or garlic powder
- 2 tablespoons sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter melted and divided
- 5 tablespoons Everything Bagel seasoning
Cream Cheese:
- 1/2 cup whipped cream cheese
- 1 garlic clove grated or minced
- 1 tablespoon fresh chopped chives
- 1 teaspoon fresh chopped thyme
- pinch of Kosher salt and pepper
Instructions
- Preheat oven to 350°F. Grease 2 (6 cavity) doughnut pans with cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated garlic and sugar. In a separate bowl whisk together the eggs, buttermilk and 4 tablespoons of the melted butter. Make a well in the center of the dry ingredients and pour in the wet. Stir until just combined, trying hard not to over-mix. Transfer the mixture into a piping bag and pipe out into the prepared pans, dividing the batter evenly among each one. You could also just use two spoons to divide it into the batter.
- Bake until lightly golden brown and a toothpick inserted into one of them comes out clean, about 10 to 12 minutes. Remove from the oven and let cool in the pans for 5 minutes before inverting the doughnuts onto a wire rack to cool completely. Once cooled, dip each doughnut into the remaining melted butter and then into the everything bagel seasoning. Return to the wire rack and let set before serving.
- To make the cream cheese, stir together the whipped cream cheese, garlic, chives, thyme, and salt and pepper until evenly combined. Serve the doughnuts with the garlic herb cream cheese. Leftovers can be stored in an airtight container for up to 2 days. Enjoy!
