This everything bagel bread babka is what brunch dreams are made of! This bread is made with my master brioche dough recipe, swirled with cream cheese, and topped with a generous sprinkling of everything bagel seasoning.
If you're as obsessed with brioche and everything bagels as much as I am, you are going to LOVE this recipe. As a brioche bread, it has a soft & pillowy interior, but still has that crunch on top and flavors that remind you of an everything bagel. Make this recipe all in one day or part of it the day before so it's ready to be baked first thing in the morning for brunch!
For more bread loaf recipes, try Chocolate Tahini Babka, Vegan Chocolate Zucchini Bread, Overnight Brioche Bread, and Chocolate Chip Honey Banana Bread.
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Ingredient Notes
- Active Dry Yeast or Instant Yeast: If using active dry yeast, combine with milk and sugar and allow to sit for 15 minutes. If using instant yeast, there is no need to let the yeast sit in the mixture.
- Milk: Warm the milk to about 110 degrees F to activate the yeast.
- Sugar: A tiny bit of sugar is added to the dough, primarily to help activate the yeast.
- Eggs: You’ll need 2 eggs at room temperature. You'll also need 1 egg white to brush on top for color and to help the seasoning stick.
- All Purpose Flour: You'll need about 2 ½ cups of all-purpose flour.
- Unsalted Butter: You’ll need about 9 tablespoon of unsalted butter at room temperature, which will need to be added one piece at a time to properly incorporate into the dough.
- Cream Cheese: I recommend using whipped cream cheese since it is easier to spread onto the dough.
- Everything Bagel Seasoning: Top the babka with everything bagel seasoning to give it the perfect bagel flavor.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this everything bagel babka recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Activate yeast. Activate the yeast with the milk and sugar.
STEP 2: Add eggs. Beat the eggs into the yeast mixture one at a time.
STEP 3: Add wet to dry ingredients. Pour the egg-yeast-milk mixture in the flour.
STEP 4: Mix dough. Mix the dough for a few minutes in a standard mixer with a dough hook until it forms a ball.
STEP 5: Add butter. Add butter, mix for 8-10 minutes, then do the windowpane test.
STEP 6: Rest dough. Place the dough in greased bowl to rest.
STEP 7: Proof. Let the dough proof until doubled in size.
STEP 8: Roll and spread. Roll dough out into a large rectangle and spread on cream cheese evenly.
STEP 9: Roll. Roll up the dough from the short side.
STEP 10: Shape. Shape into a braided babka loaf, then proof in the pan again before baking.
STEP 11: Top. Brush the babka with an egg white and sprinkle generously with everything bagel seasoning.
STEP 12: Bake. Bake for about 35 - 40 minutes. Allow to cool completely before cutting.
Expert Baking Tips
- I have a few different methods of proofing the brioche dough listed above!
- Brush the babka with a little bit of egg white to give it some color and help the everything bagel seasoning stick.
Recipe FAQs
1. Using a stand mixer with the dough hook, mix the wet and dry ingredients on low-medium speed for a few minutes until it forms a ball around the hook.
2. Slowly begin incorporating the room temperature butter as it mixes on medium speed. It is very important to use room temperature butter in order for it to incorporate properly.
3. Once all of the butter is incorporated, turn the speed up to high and mix for about 10 minutes or until the dough passes the windowpane test.
The windowpane test is used to tell when the brioche has developed enough gluten. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing (see photo above). If it tears, mix for another minute and check again.
1. First proof overnight - Make the brioche dough the night before, and allow it to proof overnight in the fridge. The next morning, shape into a babka, proof one more time in a warm environment, and bake.
2. Second proof overnight - Make the brioche dough the night before, and proof for about 1 hour in a warm environment. Shape the dough into a babka, then proof overnight in the fridge. The next morning (ideally before 9am), take the babka out to come to room temperature (about 1 hour) and bake as directed.Â
Like most brioche recipes, this bread is best eaten the day it is made. I recommend storing leftover slices in the freezer.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other brioche recipes you'll love
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📖 Recipe
Everything Bagel Babka
Equipment
Ingredients
- 2 ¼ teaspoon active dry or instant yeast
- 115 g whole milk, lukewarm
- 15 g granulated sugar
- 2 eggs, room temp
- 300 g all-purpose flour
- ½ teaspoon salt
- 85 g unsalted butter, room temp
- 6 oz whipped cream cheese
- 1 egg white
- everything bagel seasoning for sprinkling
Instructions
- For the Brioche Dough:Heat the milk to 110 degrees F and stir in yeast and sugar. If using active dry yeast, allow to sit for 15 minutes. If using instant yeast, simply move on to the next step.
- Mix the eggs into the milk yeast mixture.
- Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook.
- Pour the wet ingredients into the dry ingredients and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
- Add in one piece of butter at a time, allowing it to fully incorporate before adding the next. Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-10 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing (see photo above). If it tears, mix for another and check again.
- Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof in a warm environment for one hour or until doubled in size. Alternatively, you can proof the dough overnight and bake in the morning.
- For Assembly:On a lightly floured surface, roll the dough out into a rectangle about 10" x 15".
- Spread the cream cheese evenly all over the dough, leaving a border around the edge. Roll the dough up from the short side. To make it easier to cut and shape, place in the freezer for about 20 minutes. (You can skip this if you'd like)
- Cut the ends of the dough off and then cut straight down the middle, leaving you with two exposed pieces. Braid the dough, placing one piece over the other, keeping the layers facing upwards.
- Transfer to a loaf pan lined with parchment paper. Cover with plastic wrap and allow to rise in a warm environment for about one hour.
- Towards the end of the proof time, preheat the oven to 350 degrees F.
- Brush the babka with an egg white and sprinkle generously with everything bagel seasoning.
- Bake for about 35 - 40 minutes. Allow to cool completely before cutting.
Notes
- I have a few different methods of proofing the brioche dough listed above!
- Brush the babka with a little bit of egg white to give it some color and help the everything bagel seasoning stick.
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