Everything Bagel Pull-Apart Bread

During the first phases of the pandemic, back when the grocery store shelves were empty and there was a lot of panic shopping going on, I shared a recipe for these super easy no-yeast no-boil bagels. They’re great in a pinch and really satisfied the brief at the time which was, making something out of nothing. I don’t know about you, but sometimes you can really be craving a bagel, but the idea of going to the grocery store or a bagel shop is out of the question, let alone making them from scratch. There’s yeast, rising, boiling and baking involved after all. For times like those, I’m always here to help. Either with those no-yeast bagels I mentioned or with this Everything Bagel Pull-Apart Bread. It comes together easily without any yeast or rising time. That’s always a plus. The cream cheese is built right in and it can be served with all of your favorite bagel fixings. It’s the perfect weekend breakfast or brunch recipe and I can’t wait for you to make it.

In a large bowl, whisk together the buttermilk, mayonnaise, and eggs until combined.

**Tip: If you don’t have buttermilk on hand, you can make some by mixing a splash of lemon juice or vinegar with whole milk and letting it sit for about 10 minutes.**

In a separate bowl, whisk together 2 1/2 cups all-purpose flour, baking soda, baking powder, and salt.

Make a well in the center of the bowl and then add the wet ingredients along with the melted butter. Stir with a wooden spoon until the mixture comes together.

Turn out onto a floured work surface and knead in as much of the remaining flour as needed to form a smooth, non-sticky, dough. Cover with a towel and set aside.

To make the filling, place the softened cream cheese, white cheddar, parsley, chives, and a pinch of salt and pepper in the food processor. Pulse until smooth.

Divide the the dough into 9 even portions. Roll out each piece roughly into 4×8 inch rectangle. Divide the cream cheese mixture evenly among each piece and spread out evenly.

Fold the dough over in half (short side to short side) and place in the prepared pan, stacked close together, opening seam facing down.

Brush the dough with extra buttermilk and sprinkle the top liberally with everything bagel seasoning. Bake until golden brown, or a skewer inserted in the middle comes out clean, about 1 hour. Remove from the oven and allow to cool in the pan for 10 minutes. Remove the loaf from the pan and allow to cool completely.

Serve toasted, with smoked salmon, sliced tomatoes, red onion, cucumber, capers and/or cornichons.

This bread is best served and eaten the day you make it, but if you have any leftovers, you can store them wrapped in plastic and stored in the fridge for up to 2 days. Toast in the oven or toaster.

Make this bread for your next weekend breakfast or brunch. It’s a fun recipe that doesn’t take much time at all. It’s much easier than regular bagels but now you can still get your bagel fix on the fly, thanks to this post. The best part is that there’s no yeast or rising time. Make it! Let me know what you think below and as always, thank you so much for reading and following along. It means a lot!