Baked Everything Bagel Doughnuts
Prep time
Cook time
Total time
These Baked Everything Bagel Doughnuts are savory doughnuts that taste just like an everything bagel. Serve them with a garlic herb cream cheese for brunch!
Serves: 12 doughnuts
  • 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
Cream Cheese:
  • 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
  1. Preheat oven to 350 degrees F. Grease 2 (6 cavity) doughnut pans with cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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!
Recipe by The Candid Appetite at