Sour Cream & Onion Bagel Pull Apart Bread

This soft and buttery pull apart bread is crossed with a sour cream & onion bagel for a delicious savory snack. With sour cream and onion cream cheese filling and an everything bagel seasoning topping, it’s all the goodness of a bagel in a easily shareable form. And if you are new to making yeasted doughs, this is a good starting recipe! Make sure to leave plenty of time to prepare since the dough will need to rise twice before baking.

Prepare the Dough

The base of this recipe is a soft, buttery bread. To make the dough, follow these steps:

1. In the bowl of a stand mixer, gently whisk together instant yeast, sugar, warm whole milk (~110°F). Cover the bowl with a clean towel and let it sit for about 10 minutes. The mixture should be frothy on top.

2. Add softened butter, one egg, flour, and salt and mix with the dough hook attachment on low speed for 3 minutes. At this point you should have a soft dough that pulls away from the edges of the bowl.

3. Continue to mix the dough on medium speed for 5 minutes. Alternatively, you can knead the dough by hand on a lightly floured work surface for 5 minutes.

4. Check the dough to see if the gluten has properly developed by doing the "windowpane" test. To do this, pull off a small amount of the dough and stretch it between your fingers. If you can stretch the dough so it is thin enough to see light through without it tearing, it is ready. If not, knead the dough for another 2 minutes and check again. Repeat as many times as needed.

Roll the dough into a ball and place in it a large greased bowl. Cover with plastic wrap or aluminum foil and place it in a slightly warm place to rise for 60-90 minutes or until the dough has doubled in size. I made this recipe on a hot and humid day, so the upper level of my house ended up being the perfect environment to let the dough rise. On colder days, I like to create a warm environment by turning on the oven for just a minute, then turning it off and placing the bowl with the dough inside to let it rise in the residual heat.

Make the Filling

While the dough is rising, you can make the sour cream & onion cream cheese filling.

Put sour cream, scallions, chives, and garlic to a blender or food processor and pulse until the onions and garlic reach your desired size and texture. I like mine smooth, but you can keep it more coarse if you prefer.

Add this mixture to a large bowl along with softened cream cheese, garlic powder, onion powder, and salt and mix using a handheld or stand mixer fitted with the paddle attachment until fully combined. Cover and refrigerate until needed.

Prepare the Bread

Once the dough has risen, gently punch it down to release the gas. On a lightly floured work surface, roll out the dough to about 1/4 inch thick. Using a 4-inch round cookie cutter or ring mold, cut out 12 circles of dough, combining the scraps and re-rolling out the dough as needed.

Spread a generous layer of the filling on a dough circle and fold it in half. Place the half-circle into a greased 9x5 inch loaf pan, open side up. Repeat for the rest of the dough circles.

Second Rise & Topping

Cover the loaf pan with plastic wrap or foil and let the dough rise in a slightly warm place for 45 minutes. The dough should get puffier and start to fill out the pan (see the middle image below for reference).

Once risen, brush the top of the dough with the melted butter and sprinkle on the everything bagel seasoning.

Bake the Bread

Bake the bread at 350°F for 45-50 minutes until the top is a nice golden brown. Allow the bread to cool in the pan for about 10 minutes before removing. Best served warm.

Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.

Author: Laura's Bake Lab

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Sour Cream & Onion Bagel Pull Apart Bread

Pull apart bread with a sour cream and onion cream cheese filling and an everything bagel seasoning topping.

Prep time: 30 MinCook time: 45 MinInactive time: 2 HourTotal time: 3 H & 15 M

Ingredients

Dough

• 2 tsp dry instant yeast
• 1 Tbsp granulated sugar
• 3/4 cup whole milk, warmed to ~110°F
• 3 Tbsp unsalted butter, softened to room temperature
• 1 large egg
• 2 and 1/3 cups all-purpose flour
• 1 tsp salt

Filling

• 8 oz cream cheese, softened to room temperature
• 1/4 cup sour cream
• 3 scallions, roughly chopped
• 2 Tbsp chives, roughly chopped
• 2 cloves of garlic
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt

Topping

• 1 Tbsp melted butter
• Everything bagel seasoning, to taste

Instructions

1. In the bowl of a stand mixer, gently whisk together the yeast, sugar, and warm milk. Cover the bowl with a clean towel and let it sit for about 10 minutes. The mixture should be frothy on top.
2. Add the butter, egg, flour, and salt and mix with the dough hook attachment on low speed for 3 minutes. At this point you should have a soft dough that pulls away from the edges of the bowl.
3. Continue to mix the dough on medium speed for 5 minutes. Alternatively, you can knead the dough by hand on a lightly floured work surface for 5 minutes. Check the dough to see if the gluten has properly developed by doing the "windowpane" test. To do this, pull off a small amount of the dough and stretch it between your fingers. If you can stretch the dough so it is thin enough to see light through without it tearing, it is ready. If not, knead the dough for another 2 minutes and check again. Repeat as many times as needed.
4. Roll the dough into a ball and place in it a large greased bowl. Cover with plastic wrap or aluminum foil and place it in slightly warm place to rise for 60-90 minutes or until the dough has doubled in size.
5. Meanwhile, make the filling. Add the sour cream, scallions, chives, and garlic to a blender or food processor and pulse until the onions and garlic reach your desired size and texture. Add this mixture to a large bowl along with the softened cream cheese, garlic powder, onion powder, and salt and mix using a handheld or stand mixer fitted with the paddle attachment until fully combined. Cover and refrigerate until needed.
6. Grease a 9x5 inch loaf pan.
7. Once the dough has risen, gently punch it down to release the gas. On a lightly floured work surface, roll out the dough to about 1/4 inch thick. Using a 4-inch round cookie cutter or ring mold, cut out 12 circles of dough, combining the scraps and re-rolling out the dough as needed.
8. Spread a generous layer of the filling on a dough circle and fold it in half. Place the half-circle into the prepared loaf pan, open side up. Repeat for the rest of the dough circles.
9. Cover the loaf pan with plastic wrap or foil and let the dough rise in a slightly warm place for 45 minutes. The dough should get puffier and start to fill out the pan.
10. Preheat the oven to 350°F.
11. Once risen, brush the top of the dough with the melted butter and sprinkle on the everything bagel seasoning.
12. Bake the bread for 45-50 minutes until the top is nicely browned. Allow the bread to cool in the pan for about 10 minutes before removing. Best served warm.
13. Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.

https://www.laurasbakelab.com/blog/sour-cream-and-onion-bagel-pull-apart-bread

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