Pull-Apart Bagel Bread

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bbbb 19/08/2018

This pull-apart bread hits the spot. It’s buttery, salty, bagel-y, flaky, cheesy, garlicky, soft in the centre, crisp on the edges and addictive! You’ve been warned.

Unlike a traditional loaf, the dough is rolled out and a cheesy filling is spread on top. The dough is then cut into disks and slotted into a loaf tin to create textured layers of cheesy, doughy goodness.

Ingredients:

  • 2 teaspoons yeast
  • 1 Tablespoon granulated sugar
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1 large egg
  • 2 and 1/3 cups (290g) plain flour, plus more as needed
  • 1 teaspoon salt

Cream Cheese Filling:

  • 8 ounces (224g) cream cheese, softened to room temperature
  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1-2 teaspoons mixed herbs
  • 1/2 teaspoon garlic powder
  • 3/4 cup (70g) shredded mozzarella cheese
  • 1/4 teaspoon salt

Bagel Topping:

  • 1 Tablespoon poppy seeds
  • 1 Tablespoon sesame seeds
  • 1 and 1/2 teaspoons dried onion powder
  • 1 and 1/2 teaspoons dried garlic flakes
  • 1 teaspoons coarse salt
  • 2 Tablespoons (30g) unsalted butter, melted

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Directions:

  1. Make the dough: Place the yeast and sugar in a large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch. Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
  2. Add the butter, egg, flour, and salt. Mix lightly for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour but you want a very soft dough. Shape into a ball.
  3. Place the dough in a greased bowl and cover with cling film. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes.
  4.  As the dough rises, prepare the filling and topping in the next steps and grease a 9×5-inch loaf pan.
  5. Make the cream cheese filling: In a large bowl, beat all of the filling ingredients together until combined. Cover tightly and set aside until ready to use.
  6. Make the topping: Combine the poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt together in a small bowl. Set aside.
  7. Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll out until the dough is about 1/4 inch thick. The dough can be any shape, just as long as it’s around 1/4 inch thick. Spread cream cheese filling on top. Using a 3.5 – 4 inch circle cookie cutter, cut into circles. I get about 12 circles. Fold circles in half and line in prepared baking pan, round side up.
  8. Cover cling film and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
  9. Adjust the oven rack to the lower third position then preheat oven to 170°C.
  10. Brush dough with the 2 Tablespoons of melted butter and sprinkle bagel seasoning on top.
  11. Bake until golden brown, about 40-45 minutes. If you find the top of the loaf is browning too quickly, tent with aluminium foil. Remove from the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and serve warm.
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