Everything Bagel Pull-Apart Bread

In this fun spin on a brunch favorite, we coat small balls of pizza dough toppings traditionally used on bagels, then stack them in a bread pan. The rolls bake together into a single savory loaf, ready to be pulled apart and enjoyed warm, slathered with cream cheese—just like you would a bagel. The bread will be a hit at your next brunch and makes a great accompaniment to soups and salads. You can prepare the pizza dough from scratch or, for a smart shortcut, purchase ready-to-use dough from the supermarket or your favorite pizzeria.

Ingredients:

  • For the toppings:
  • 1/2 cup (2 oz./60 g) shredded Asiago cheese or a blend of Asiago and mozzarella
  • 1/4 cup (1 1/4 oz./35 g) everything seasoning
  • 1/4 cup (1 3/4 oz./50 g) cinnamon sugar (3 Tbs. turbinado sugar plus 1 Tbs. ground cinnamon)
  • 3 Tbs. poppy seeds
  • 3 Tbs. sesame seeds (white and/or black)
  • 3 Tbs. dried chives mixed with a pinch each of kosher salt and granulated garlic
  •   8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted, plus more for greasing
  • 2 lb. (1 kg) homemade or store-bought pizza dough, at room temperature, cut into 1-oz. (30-g) pieces and rolled into balls
  • 1 small bunch fresh chives, chopped
  • Whipped cream cheese for serving

Directions:

Preheat an oven to 425°F (220°C). Lightly grease a 4-by-8-inch (10-by-20-cm) loaf pan with butter.

Put the toppings in separate small bowls. Put the melted butter in a medium bowl.

Roll each pizza dough ball in the butter, then in the topping of your choice. Stack the dough balls in the prepared loaf pan and cover loosely with a greased or buttered piece of aluminum foil.

Bake until the bread is puffed up, 40 to 45 minutes. Remove the foil and continue baking until the bread is deeply golden on top, about 5 minutes more.

Transfer the pan to a wire rack and let the bread cool in the pan for 15 minutes. Run a table knife or an offset spatula around the edges of the pan to loosen the bread, then invert onto a serving platter and turn the loaf right side up. Sprinkle with the fresh chives and serve warm with whipped cream cheese. Serves 6 to 8.

Williams Sonoma Test Kitchen