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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Recipe Information
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)
Instructions
In a large mixing bowl, beat together the softened cream cheese and butter until creamy and fully combined.
Add the flour and salt to the bowl and mix until a soft dough forms.
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.
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll out one disc of dough into a 12-inch circle, about 1/8 inch thick.
Sprinkle 2 tablespoons of everything bagel seasoning evenly over the surface of the dough, pressing down gently to help it stick.
Use a pizza cutter or sharp knife to cut the circle into 12 even wedges, like slicing a pie.
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.
Repeat with the second disc of dough and the remaining everything bagel seasoning.
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.
Optional: Sprinkle a tiny pinch of flaked sea salt on top of each rugelach for extra flavor.
Bake in the preheated oven for 18-20 minutes, or until golden brown and flaky.
Remove from the oven and transfer the rugelach to a wire rack to cool slightly before serving.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.3 g | 353% | |
| Saturated Fat | 169.1 g | 846% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 4741 mg | 206% | |
| Total Carbohydrate | 227.3 g | 83% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 9.4 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 459 mg | 35% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
