Stop the presses. This everything bagel pull-apart bread is, well, everything. I want to dip it in soup, have it for breakfast, for a snack, for brunch, for anytime. This is my first time ever making a pull-apart bread, but they seem to be so popular and I wanted to give it a whirl. Let me tell you, it did not disappoint. Pulling apart flakey, doughy layers to dip in soup or enjoy by itself is just perfect. It also makes the bread perfect to serve a group. No need to pull out a cutting board and a huge knife, just pull off what you want and enjoy.
Even though this yeast-risen bread requires a little bit of time with two risings, plus the time to roll out and cut the squares for the pull-apart factor, it is well worth it and isn’t complicated. I put on my headphones and got it knocked out quickly. It’s almost therapeutic for me to bake, especially when that involves a yeasty dough rising in the oven and filling the house with its smell. Fall and winter are filled with baking for me, and this bread will be going in our rotation.
I used the Everything But the Bagel Seasoning from Trader Joe’s for this bread, but there are plenty of recipes online as well if you’d rather make your own from scratch. I’m sure that you’ll find even more uses for this seasoning than this bread! I love to sprinkle the seasoning on avocado toast and eggs, but I have heard of it even being used to season chicken breasts. Of course you can even make your own bagels, but I have yet to nail a good homemade bagel recipe.
Not only is this a great bread to serve with a hearty soup or stew, but it’s a great brunch option too! You could serve it alongside some eggs and bacon or sausage, or you could spread it with cream cheese and top it with smoked salmon. Smoked salmon on a bagel with cream cheese is one of my favorite foods, and I can’t wait to have it again after the baby is born here in about 6ish weeks. Until then, I’ll just have this everything bagel pull-apart bread, which is so good that it really doesn’t feel like settling at all.
- 1 package active dry yeast
- 1 tbsp. sugar
- 1 cup warm milk
- 2 tbsp. oil
- 2½ cups all-purpose flour + more as needed
- 1 tsp. salt
- 3 tbsp. melted butter
- ⅓ cup everything bagel seasoning
- In a stand mixer or in a large bowl, combine yeast, sugar, and milk. Let sit for 5-10 minutes to activate the yeast.
- Add oil, flour, and salt and mix to combine. Knead for 10 minutes either by hand or using your stand mixer. Add more flour as needed if dough is too sticky, but not too much or it will make the bread too dry.
- Place dough in an oiled bowl and cover with a damp cloth. Let rise in a warm place for 1 hour.
- When the dough is done rising, punch it down and transfer to a floured surface.
- Roll the dough into a large rectangle about ¼ inch in thickness. Brush with the melted butter and sprinkle with the everything bagel seasoning. You won't use all the butter or bagel seasoning, the rest will go on top.
- Cut the dough into 3-4 inch squares. It's ok if they aren't perfect, the bread will still turn out really well.
- Spray a loaf pan with nonstick cooking spray and line with parchment paper for easy bread removal. Place the dough squares in side by side. They may not quite fill the pan, but they will once the dough rises again.
- Place the bread in a warm place to rise until the dough rises to the edges of the pan, about 30 minutes.
- Preheat oven to 350 degrees Fahrenheit.
- Drizzle the bread with the remaining melted butter and sprinkle with the remaining bagel seasoning.
- Bake for 40-45 minutes until golden brown.
- Let bread cool in pan for 10 minutes before removing.
- Bread can be served warm or at room temperature.
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