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!
Ingredients
- 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.
FAQ
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.
Other brioche & bread recipes you'll love
- Cinnamon Sugar Brioche Knot
- One Bowl Brown Butter Banana Bread
- Overnight Buttermilk Cinnamon Star Bread
A few extra 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.
Happy baking! x
Print📖 Recipe
Everything Bagel Babka
- Prep Time: 2 hours 30 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 10 minutes
- Yield: 1 babka 1x
- Category: bread, babka, brioche
- Method: baking
- Cuisine: American
Ingredients
- 2 ¼ tsp active dry or instant yeast
- 115g whole milk (lukewarm)
- 15g granulated sugar
- 2 eggs (room temp)
- 300g all-purpose flour
- ½ tsp salt
- 85g 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.
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 3.6 g
- Sodium: 273.3 mg
- Fat: 25.3 g
- Carbohydrates: 36.8 g
- Protein: 11.6 g
- Cholesterol: 88.8 mg
Keywords: everything bagel bread, everything bagel babka, brunch recipe
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