Savory Everything Bagel Rugelach
Discover a delightful twist on the classic rugelach with this Savory Everything Bagel Rugelach recipe. Combining rich cream cheese and butter dough with a blend of quintessential everything bagel toppings, these crescent-shaped pastries are perfect for any occasion. Ideal for brunch, snacks, or as an impressive addition to your dessert table, these rugelach pack a flavorful punch that everyone will love. Crispy on the outside and creamy on the inside, they’ll quickly become a favorite treat that’s not just for breakfast anymore. Share them with friends and family, or enjoy them all to yourself!
32
Servings
N/A
Calories
12
Ingredients
Ingredients
Unsalted butter
1 1/2 cups (room temperature)
Sugar
3 tablespoons (granulated)
Cream cheese
20 ounces (room temperature (12 oz for dough + 8 oz for filling))
All-purpose flour
2 1/2 cups
Kosher salt
1 teaspoon (divided (3/4 tsp for dough + 1 tsp for seasoning))
Fresh ground black pepper
1/4 teaspoon
Large egg
2 (1 for egg wash, 1 for filling)
Poppy seeds
1 tablespoon
Sesame seeds
1 tablespoon
Dried onion flakes
1 tablespoon
Dried garlic flakes
1 tablespoon
Scallions
4 (thinly sliced, divided)
Instructions
1
In a stand mixer fitted with the paddle attachment, begin by creaming the softened unsalted butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, approximately 3 minutes.
2
Add in the 12 ounces of room-temperature cream cheese, blending for an additional 2 minutes and ensuring to scrape down the bowl's sides as necessary.
3
Reduce the mixer speed to low, and incorporate the all-purpose flour, kosher salt (3/4 teaspoon), and fresh ground black pepper. Mix until just combined, ensuring not to overwork the dough.
4
Once mixed, divide the dough into two equal parts and shape them into discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight to firm up.
5
While the dough is chilling, prepare the everything bagel seasoning: In a small bowl, combine the poppy seeds, sesame seeds, dried onion flakes, dried garlic flakes, and 1 teaspoon of kosher salt. Set aside.
6
In a separate medium bowl, mix the remaining 8 ounces of room-temperature cream cheese with 1 egg and half of the sliced scallions until smooth, then set aside.
7
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Once the dough has chilled, remove it from the refrigerator and let it temper for 15 to 30 minutes.
8
On a lightly floured surface, unwrap the first dough disc and lightly flour the top. Using a floured rolling pin, roll out the dough to an approximately 14-inch diameter circle. Use a 12-inch round cake pan or a large bowl as a guide to trim the edges, creating a neat circle. Repeat this process for the second disc.
9
Spread half of the cream cheese mixture over the surface of each circle, ensuring an even layer. Generously sprinkle everything bagel seasoning over the cream cheese and scatter the remaining sliced scallions on top.
10
Using a pizza cutter, cut each circle into 16 wedges, starting from the center and moving outward, forming triangular pieces. Starting with the wide edge of each triangle, roll into a crescent shape, pinching the tip to create a secure roll.
11
Transfer the rolled rugelach to parchment-lined baking sheets, spacing them about 2 inches apart. Place the cookies in the refrigerator to chill for another 45 minutes to 1 hour.
12
For the egg wash, whisk together one egg and 1 tablespoon of water in a small bowl. After chilling, gently brush each cookie with the egg wash and sprinkle with any remaining everything bagel seasoning.
13
Bake in the preheated oven for 25 to 30 minutes, rotating the baking sheets halfway through for even cooking, until they are golden brown. Allow the rugelach to cool for about 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Everything Bagel Rugelach?
Savory Everything Bagel Rugelach is a unique twist on the traditional sweet pastry, featuring a cream cheese and butter-based dough filled with a savory cream cheese mixture and classic everything bagel seasonings.
What does this savory rugelach taste like?
These pastries offer a flavorful combination of tangy cream cheese, buttery dough, and salty everything bagel spices, resulting in a crispy exterior and a creamy interior.
How many rugelach does this recipe make?
This recipe yields approximately 32 individual rugelach pieces.
What temperature should the butter be for the dough?
The unsalted butter should be softened to room temperature to ensure it creams properly with the sugar.
How much cream cheese is needed for this recipe?
You will need a total of 20 ounces of cream cheese: 12 ounces for the dough and 8 ounces for the filling.
Why do I need to chill the dough?
Chilling the dough for at least an hour firms up the butter and cream cheese, making the dough easier to handle and roll without becoming too sticky.
What ingredients are in the homemade everything bagel seasoning?
The seasoning is a blend of poppy seeds, sesame seeds, dried onion flakes, dried garlic flakes, and kosher salt.
Can I use store-bought everything bagel seasoning?
Yes, you can substitute store-bought seasoning if you prefer not to mix your own.
What type of flour is recommended?
The recipe calls for all-purpose flour to provide the best structure for the pastry.
How long should the dough chill before rolling it out?
The dough should chill for a minimum of 1 hour, though it can stay in the refrigerator overnight.
What is the ideal oven temperature for baking?
The rugelach should be baked in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius).
How do I shape the rugelach?
Roll the dough into a circle, cut it into 16 triangular wedges, and then roll each wedge from the wide outer edge toward the center point.
Why should I trim the dough into a 12-inch circle?
Trimming the dough ensures the edges are neat and the wedges are uniform in size, which helps them bake evenly.
Can the dough be prepared in advance?
Yes, the dough can be made and refrigerated overnight before you are ready to assemble and bake.
How many wedges should I cut from each dough disc?
Each dough disc should be cut into 16 wedges, making 32 cookies in total from the two discs.
What is the purpose of the second chilling period after rolling?
Chilling the rolled rugelach for 45 to 60 minutes before baking helps them retain their crescent shape in the oven.
How do I prepare the egg wash?
Whisk together one large egg and one tablespoon of water to create a wash for a golden, shiny finish.
What kind of salt is used in this recipe?
The recipe specifies kosher salt for both the dough and the seasoning mixture.
Are these rugelach considered a dessert?
While traditionally a dessert category, this savory version is ideal for brunch, appetizers, or snacks.
How long do the rugelach take to bake?
They typically take 25 to 30 minutes to bake until they are golden brown.
How can I tell when they are finished baking?
The rugelach are done when they have achieved a consistent golden brown color across the surface.
Do I need to rotate the baking sheets?
Yes, rotating the sheets halfway through the baking time helps ensure even browning across all the pastries.
Can I freeze Savory Everything Bagel Rugelach?
Yes, you can freeze the baked rugelach in an airtight container; reheat them briefly in the oven to regain their crisp texture.
What is the best way to store leftovers?
Leftovers should be stored in an airtight container at room temperature for a few days or in the refrigerator for longer freshness.
How long should they cool before serving?
Let them cool on the baking sheet for 10 minutes, then move them to a wire rack to cool completely before eating.
Can I use salted butter instead of unsalted?
Unsalted butter is preferred so you can control the salt level, but if using salted, reduce the added kosher salt in the dough.
When is the best time to serve these?
They are perfect for brunch, afternoon tea, or as a savory snack for parties.
Is there any sugar in the dough?
Yes, the recipe uses 3 tablespoons of granulated sugar in the dough to balance the flavors and aid in browning.
Do I need a stand mixer to make the dough?
A stand mixer with a paddle attachment is recommended for creaming the butter and cream cheese, but it can be done by hand with effort.
Can I customize the filling?
Yes, you can experiment by adding different herbs or finely chopped ingredients to the cream cheese filling, provided they aren't too wet.