Everything Bagel Rugelach
Indulge in the ultimate fusion of savory snacking and buttery pastry with Everything Bagel Rugelach! This delightful twist on the classic Jewish pastry combines the rich, flaky texture of cream cheese dough with the bold, garlicky crunch of everything bagel seasoning. Perfectly golden and sprinkled with optional flaked sea salt, each crescent-shaped bite delivers a satisfying balance of flavors and textures. Perfect as an appetizer, snack, or brunch treat, these rugelach are easy to make and even easier to love. With a short prep time and the ability to make ahead and freeze, they’re a versatile crowd-pleaser that's as practical as it is delicious. Whether served warm or at room temperature, Everything Bagel Rugelach is a savory spin on tradition that’s guaranteed to impress.
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Ingredients
- 226 grams Cream cheese, softened
- 226 grams Unsalted butter, softened
- 250 grams All-purpose flour
- 1 teaspoon Salt
- 4 tablespoons Everything bagel seasoning
- 1 piece Egg, beaten for egg wash
- 1 tablespoon Cream or milk
- 0.5 teaspoon Flaked sea salt (optional, for finishing)
Directions
Step 1
In a large mixing bowl, beat together the softened cream cheese and butter until creamy and fully combined.
Step 2
Add the flour and salt to the bowl and mix until a soft dough forms.
Step 3
Divide the dough into two equal portions, shape each into a flat disc, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or until firm.
Step 4
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 5
On a lightly floured surface, roll out one disc of dough into a 12-inch circle, about 1/8 inch thick.
Step 6
Sprinkle 2 tablespoons of everything bagel seasoning evenly over the surface of the dough, pressing down gently to help it stick.
Step 7
Use a pizza cutter or sharp knife to cut the circle into 12 even wedges, like slicing a pie.
Step 8
Starting from the wide end of each wedge, roll the dough tightly toward the point to form a crescent shape. Place the rolled rugelach on the prepared baking sheet, point-side down.
Step 9
Repeat with the second disc of dough and the remaining everything bagel seasoning.
Step 10
In a small bowl, whisk together the beaten egg and cream or milk to make an egg wash. Brush the egg wash over each piece of rugelach.
Step 11
Optional: Sprinkle a tiny pinch of flaked sea salt on top of each rugelach for extra flavor.
Step 12
Bake in the preheated oven for 18-20 minutes, or until golden brown and flaky.
Step 13
Remove from the oven and transfer the rugelach to a wire rack to cool slightly before serving.
Step 14
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (809.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3569.8 |
| Total Fat 275.3g | 0% |
| Saturated Fat 169.1g | 0% |
| Cholesterol 946.6mg | 0% |
| Sodium 4740.8mg | 0% |
| Total Carbohydrate 227.3g | 0% |
| Dietary Fiber 18.1g | 0% |
| Total Sugars 9.4g | |
| Protein 54.5g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 459.1mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 625.7mg | 0% |
Source of Calories