The first thing we should get out in the open is the giant elephant in the room. You know it’s there. I know it’s there. Yes these are doughnuts but they’re bagel doughnuts. They’re not sweet at all—like we’ve come to know with traditional doughnuts—and aren’t meant as a dessert or sweet treat, but rather they’re meant to be eaten like you would a savory bagel; for breakfast or brunch. If you’re a big fan of everything bagels with cream cheese, like I am, then these baked everything bagel doughnuts might just be your new favorite recipe to try the next time you’re having people over for brunch, or just to make during the week for your family before work and school. The second thing we should discuss is that they’re super easy to put together because you can make them by hand, without any fancy equipment. They’re a lot easier to make than actual homemade bagels, so that’s a plus in it of itself. No one has time to make traditional bagels what with the dough rising and the boiling and the baking. If you do have the time, you can check out these New York Bagels from a while back, but if you don’t have the time, well these baked bagel doughnuts are calling your name. You better answer.
Let’s start by making the doughnut batter. It’s pretty simple as batters go and you can make it by hand which is always a good thing. In a large bowl whisk or sift together the dry ingredients.
**Note: This is a savory doughnut batter, but we need a little bit of sugar still, much like in the same way you need a little bit of salt when you bake something sweet.**
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until evenly incorporated and well combined.
Make a well in the center of the dry ingredients and then pour in the wet. Gently stir with a spatula or wooden spoon until just combined. You don’t want to over-mix it or else you’ll end up with dry tough doughnuts that’ll double as a weapon.
Divide the batter among two greased doughnut pans. You can divide the batter into the pan using two spoons, but I find that the best way to do this is with a piping bag. It makes it as smooth and easy as possible.
**Tip: If you don’t have a piping bag or any disposable bags, you can use a large plastic food storage bag and snip off the end.**
While the doughnuts bake, let’s make the garlic herb cream cheese spread that we’re going to serve the bagel doughnuts with. You can’t have bagels without cream cheese. In a small bowl, stir together the whipped cream cheese, minced garlic, chives, thyme, salt and black pepper until smooth. Cover and let chill in the fridge until ready to use.
**Note: I like using whipped cream for this because it’s smooth and a lot easier to mix the ingredients into.**
Once the doughnuts have baked and cooled, you’re ready to top them. Dip them first into the melted butter and then into the everything bagel seasoning mix.
**Note: I’ve been obsessed with Trader Joe’s everything but the bagel seasoning mix (not an ad but just real life). If you can’t find it yourself, you can make your own seasoning mix. It’s usually equal parts black sesame seeds, poppy seeds, granulated garlic, granulated onion, regular sesame seeds and coarse salt.**
I think it’s important to restate that these are not sweet doughnuts at all, so I hope you don’t let that deter you from giving them a try or put you off. They’re savory doughnuts, meant to be eaten like bagels. Cut them in half with a serrated knife and spread with the garlic herb cream cheese.
As with most doughnuts, they’re best when eaten the day you make them because you don’t want them to dry out. But if you happen to have any leftovers, you can store them at room temperature in an airtight container or plastic food storage bag for up to 2 days.
The bagel doughnuts can also be frozen after they’ve baked and cooled. Store them in a freezer safe plastic food storage bag and freeze for up to 2 months. You can rewarm them in a preheated 350 degree oven or toaster oven for 3 to 5 minutes.
The garlic herb cream cheese will keep in the refrigerator in an airtight container for about 3 to 4 days. You can flavor the cream cheese with all sorts of herbs or spices depending on what you’re into.
Baked Everything Bagel Doughnuts might just be your new favorite bagels or doughnuts. They’re great for breakfast or a brunch you might be throwing because they’re fun and something completely different than what your guests might be used to. It’s a fun surprise and one that I think everyone will love!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon granulated garlic (or garlic powder)
- 2 tablespoons sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup (1 stick) unsalted butter, melted and divided
- 5 tablespoons Everything Bagel seasoning
- ½ cup whipped cream cheese
- 1 garlic clove, grated or minced
- 1 tablespoon fresh chopped chives
- 1 teaspoon fresh chopped thyme
- pinch of salt and pepper
- Preheat oven to 350 degrees F. Grease 2 (6 cavity) doughnut pans with cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated garlic and sugar. In a separate bowl whisk together the eggs, buttermilk and 4 tablespoons of the melted butter. Make a well in the center of the dry ingredients and pour in the wet. Stir until just combined, trying hard not to over-mix. Transfer the mixture into a piping bag and pipe out into the prepared pans, dividing the batter evenly among each one. You could also just use two spoons to divide it into the batter.
- Bake until lightly golden brown and a toothpick inserted into one of them comes out clean, about 10 to 12 minutes. Remove from the oven and let cool in the pans for 5 minutes before inverting the doughnuts onto a wire rack to cool completely. Once cooled, dip each doughnut into the remaining melted butter and then into the everything bagel seasoning. Return to the wire rack and let set before serving.
- To make the cream cheese, stir together the whipped cream cheese, garlic, chives, thyme, and salt and pepper until evenly combined. Serve the doughnuts with the garlic herb cream cheese. Leftovers can be stored in an airtight container for up to 2 days. Enjoy!