Everything Bagel with Scallion Cream Cheese
Chewy, golden bagels with a glossy crust loaded with sesame seeds, poppy seeds, garlic, and onion. Paired with a creamy, tangy scallion-flecked cream cheese spread. This New York deli classic brings the bagel shop straight to your kitchen — perfect for breakfast or brunch.
For 4 servings
- prep · ~7 min
Bloom the yeast.
1.Combine 300 ml warm water (110°F) with 1 tbsp honey in a small bowl.2.Sprinkle 2 tsp active dry yeast over the water and let sit until foamy (5-7 min).TIPWater hotter than 120°F will kill the yeast. Aim for warm bathwater temperature. - knead · ~12 min
Make and knead the bagel dough.
1.In a stand mixer bowl, combine 500 g bread flour and 0.5 tsp salt.2.Add the yeast mixture and mix with dough hook on low speed until a shaggy dough forms (2 min).3.Increase to medium speed and knead until smooth, stiff, and elastic (10 min). The dough should not be sticky.TIPBagel dough is intentionally stiff — a dry dough creates the signature chewy texture. Resist adding extra water. - rest · ~65 min
Proof the dough.
Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled (60-75 min).
- prep · ~15 min
Shape the bagels.
1.Punch down the dough and divide into 4 equal portions (about 200 g each).2.Roll each portion into a tight ball.3.Press your thumb through the center of each ball and gently stretch the hole to about 1.5 inches wide, working until the ring is even.4.Place shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and rest 10 min.TIPMake the hole larger than you think — it will shrink during boiling and baking. - prep · ~10 min
Preheat oven and prepare toppings.
1.Preheat oven to 425°F.2.Combine white sesame seeds, black sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes, and flaky sea salt in a small bowl. Set aside.3.Bring a large pot of water to a boil. Add 2 tbsp honey and 0.25 tsp salt. - boil · ~3 min
Boil the bagels.
1.Reduce boiling water to a gentle simmer.2.Boil bagels 2 at a time for 45 seconds per side.3.Remove with a slotted spoon and place back on the baking sheet.TIPDo not crowd the pot — boiling activates the surface starch for a shiny, chewy crust. - assemble · ~2 min
Apply egg wash and toppings.
1.Brush each boiled bagel generously with the beaten egg wash.2.Dip the top of each bagel into the seed mixture, coating evenly.3.Place seed-side up back on the baking sheet. - bake · ~20 min
Bake the bagels until golden.
Bake at 425°F for 18-20 minutes, rotating the pan halfway through, until deep golden brown. Cool completely on a wire rack.
TIPTap the bottom of a bagel — a hollow sound means they're done. - mix · ~2 min
Make the scallion cream cheese.
1.In a bowl, combine 225 g softened cream cheese with thinly sliced scallions and 1 tsp lemon juice.2.Mix well with a fork until evenly incorporated.3.Season with a pinch of black pepper and fold to combine. - assemble · ~1 min
Slice and spread with scallion cream cheese.
Slice each cooled bagel in half horizontally. Spread a generous layer of scallion cream cheese on both cut sides. Press halves together or serve open-faced.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a digital scale to portion dough into 200g balls for evenly sized bagels.
- 2Boil the bagels for exactly 45 seconds per side to develop a glossy, chewy crust.
- 3Tap the baked bagel bottom — a hollow sound confirms the interior is fully baked.
- 4Let bagels cool completely on a wire rack before slicing to prevent a gummy texture.
- 5Make the scallion cream cheese a day ahead; flavors meld and deepen overnight in the fridge.
- 6If dough feels too stiff during kneading, let it rest 5 minutes before resuming — gluten relaxes.
- 7Store baked bagels in a paper bag at room temperature for up to 2 days; freeze extras in a zip-top bag.
Adapt it for your goals.
Savory-sesame
Swap the everything topping for an all-sesame crust (white and black) for a nuttier, more delicate crunch that pairs beautifully with the scallion cream cheese.
high proteinHigh-protein
Replace 100g of bread flour with vital wheat gluten (increase water by 20ml) for an extra-chewy, protein-boosted bagel that holds up to heavy schmears.
jainJain
Omit the onion flakes and garlic flakes from the topping, and replace scallion cream cheese with plain cream cheese mixed with finely chopped chives and a pinch of black salt (kala namak) for an onion-like flavor without alliums.
veganVegan
Substitute honey with maple syrup (dough and boiling water), use a flax egg (1 tbsp ground flax + 3 tbsp water) for the wash, and opt for a plant-based cream cheese alternative blended with scallions and lemon juice.
low oilLow-oil
Skip the egg wash entirely and brush the boiled bagels with a thin layer of plant milk (soy or oat) before coating with seeds — still yields a decent shine with less fat.
Why this is on our healthy list.
Source of Plant-Based Iron
Poppy seeds and sesame seeds provide iron, an essential mineral for oxygen transport in the blood.
Calcium from Seeds
The sesame and poppy seed topping contributes calcium, supporting bone health.
Probiotic Potential in Cream Cheese
Fermented dairy like cream cheese naturally contains live cultures, which may support gut health.
Antioxidant Alliums
Scallions and dried garlic flakes contain organosulfur compounds with antioxidant properties.
Frequently asked questions
You likely over-floured the dough or didn't knead long enough. The dough should be stiff but smooth and elastic — knead for the full 10 minutes on medium speed.
