Everything Bagel Pull Apart Bread

Homemade pull-apart bread with herbed cream cheese, mozzarella, and everything bagel seasoning! Savory, soft, addicting snack recipe! sallysbakingaddiction.com

A few readers requested savory football food recipes and snack-style pull apart bread came to mind first. After weeks of brainstorming, asking your suggestions, and a little recipe testing… I baked the BEST PULL APART BREAD you will ever eat. This loaf-style pull apart bread is prepared with easy homemade bread dough, garlic herb & mozzarella cream cheese filling, and everything bagel seasoning on top.

  • My assistant said “This is the best thing I’ve ever eaten.”
  • Our friend said “This stuff is dangerous.”
  • Another friend said “Alert me when you publish the recipe so I can make it.”
  • And then “Get this away from me because I can’t stop eating it.”
  • And, finally, I said: “This is another example of why I love carbs.”

Homemade pull-apart bread with herbed cream cheese, mozzarella, and everything bagel seasoning! Savory, soft, addicting snack recipe! sallysbakingaddiction.com

Pull Apart Bread Dough

The everything bagel pull apart bread begins with homemade dough. A lot of homemade yeasted bread recipes yield 2 or more loaves, but I only wanted 1. It required a little testing, but I found the perfect ratio of ingredients. Pull apart bread dough combines 7 simple ingredients: sugar, milk, butter, salt, egg, flour, and yeast. Here’s the purpose and importance of each:

  • Sugar feeds the yeast. Only 1 Tablespoon in the recipe.
  • Milk hydrates the yeast and gives the bread a softer texture (as opposed to water).
  • Butter and salt give the bread flavor.
  • Egg contributes to the bread rising as well as providing texture/structure.
  • Flour is the structure of the bread.
  • Yeast makes bread… bread!

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

How to make and assemble everything bagel pull apart bread on sallysbakingaddiction.com

Let’s Talk About the Yeast

We’re using a superior yeast: Red Star Platinum Superior Baking Yeast. Red Star Platinum Superior Baking Yeast is an instant yeast that strengthens our dough and provides extra volume to the final product. It’s my preferred yeast for any and all bread baking– I use it exclusively in my kitchen because it’s always a guarantee!! If you don’t have Platinum, Red Star Active Dry or Quick Rise Yeast works too! If using active-dry, your dough may take a little longer to rise. We only need 2 teaspoons of dry yeast, a little less than 1 standard packet.

The dough rises twice.

  1. The first rise is after the dough is prepared. It will rise for about 1 hour until doubled in size. After the first rise, you can continue with the recipe, refrigerate the dough to use later in the week, or freeze it.
  2. The second rise is after the pull apart bread is assembled. It will rise for about 45 minutes.

During the first rise, get your everything bagel goodies prepared. 🙂

Ingredients for everything bagel bread

Homemade Everything Bagel Seasoning

Everything bagel seasoning is so easy! You can buy it from the store or mix it up at home with poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt– the same seasoning I use for homemade everything bagels.

Other uses for everything bagel seasoning: sprinkled on hummus, buttermilk biscuits, homemade cheese bread, scrambled eggs, toast, fish, chicken, homemade soft pretzels, pretzels rolls, cornbread, salads, guacamole, pizza, and more!

Garlic herb cream cheese for everything bagel pull apart bread on sallysbakingaddiction.com

Garlic, Herb, & Mozzarella Cream Cheese

We’re combining, butter, cream cheese, shredded mozzarella cheese, garlic powder, and your choice of fresh or dried herbs. This mixture will be spread on top of the dough before it’s shaped in the pull apart style. The first time I made this everything bagel pull apart bread, I skipped the mozzarella cheese. It was good. When I added the cheese, it was GREAT. Much more of a stretchy cheesy pull apart style.

After the dough has risen, punch it down and roll it out. Spread on the cream cheese mixture.

How to make and assemble everything bagel pull apart bread on sallysbakingaddiction.com

How to Assemble Pull Apart Bread

There are a billion ways to shape/assemble pull apart bread. King Arthur Flour has a blog post about different ways to shape pull apart bread that I found interesting. This particular way doesn’t require a ruler, strict measurements, or any precise measuring:

  1. Break out a round cutter. You can use a round biscuit cutter, anywhere around 3.5-4 inches. I have this set of round cookie cutters and the various sizes always come in handy.
  2. Cut dough into circles.
  3. Fold the circles in half and arrange in the loaf pan.

What to do with the leftover dough scraps? Scroll down to below the recipe. I have something AWESOME you can make. The results are unbelievable!!

Here are all the filled circles folded in half and lined up in the loaf pan:

How to make and assemble everything bagel pull apart bread on sallysbakingaddiction.com

Let the assembled pull apart bread rise for about 45 minutes, then sprinkle with our everything bagel seasoning. Look at how puffy it got:

How to make and assemble everything bagel pull apart bread on sallysbakingaddiction.com

Bake until golden brown, then pull it apart and dig in!

Homemade pull-apart bread with herbed cream cheese, mozzarella, and everything bagel seasoning! Savory, soft, addicting snack recipe! sallysbakingaddiction.com

Homemade pull-apart bread with herbed cream cheese, mozzarella, and everything bagel seasoning! Savory, soft, addicting snack recipe! sallysbakingaddiction.com

This pull apart bread hits the spot. It’s:

  • buttery
  • salty
  • bagel-y
  • flaky
  • cheesy
  • garlicky
  • soft in the center
  • crisp on the edges
  • fun to eat
  • fun to share
  • so addicting it’s scary!!

With make-ahead and freezing instructions, there are so many ways you can prepare this pull apart bread ahead of time. Or if you have a few hours one day, make it all in one go. Truly one of the best savory snacks we’ve had and I guarantee you’ll say the same after 1 bite. See more below the recipe!

Homemade pull-apart bread with herbed cream cheese, mozzarella, and everything bagel seasoning! Savory, soft, addicting snack recipe! sallysbakingaddiction.com

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Homemade pull-apart bread with herbed cream cheese, mozzarella, and everything bagel seasoning! Savory, soft, addicting snack recipe! sallysbakingaddiction.com

Everything Bagel Pull Apart Bread

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 45 minutes
  • Total Time: 3 hours, 55 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American


Starting with a simple buttery homemade dough, this pull apart bread is filled with cheesy garlic & herb cream cheese and topped with everything bagel seasoning. Baked until golden brown and served pull-apart style, this snack is truly irresistible. It’s flaky, salty, savory, garlicky, cheesy, fun to eat, and fun to share!


  • 2 teaspoons Red Star® Platinum yeast*
  • 1 Tablespoon granulated sugar
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (45gunsalted butter, softened to room temperature
  • 1 large egg
  • 2 and 1/3 cups (290gall-purpose flour (spoon & leveled), plus more as needed
  • 1 teaspoon salt

Cream Cheese Filling

  • 8 ounces (224g) brick style cream cheese, softened to room temperature
  • 3 Tablespoons (45gunsalted butter, softened to room temperature
  • 12 teaspoons Italian seasoning*
  • 1/2 teaspoon garlic powder
  • 3/4 cup (70gshredded mozzarella cheese
  • 1/4 teaspoon salt

Everything Bagel Topping

  • 1 Tablespoon poppy seeds*
  • 1 Tablespoon sesame seeds*
  • 1 and 1/2 teaspoons dried minced onion*
  • 1 and 1/2 teaspoons dried garlic flakes*
  • 1 teaspoons coarse salt
  • 2 Tablespoons (30gunsalted butter, melted


  1. Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
  2. If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.
  3. Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. For this warm spot, I suggest using the oven. Preheat to 200°F (93°C), then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.
  4.  As the dough rises, prepare the filling and topping in the next steps and grease a 9×5-inch loaf pan.
  5. Make the cream cheese filling: In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat all of the filling ingredients together until combined. Cover tightly and set aside until ready to use. (Don’t refrigerate unless making well in advance. It’s easiest to spread on the dough when at room temperature. If refrigerated, let it come to room temperature before spreading on dough in step 7.)
  6. Make the topping: Combine the poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt together in a small bowl. Set aside.
  7. Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll out until the dough is about 1/4 inch thick. The dough can be any shape, just as long as it’s around 1/4 inch thick. Spread cream cheese filling on top. Using a 3.5 – 4 inch circle cookie cutter, cut into circles. I get about 12 circles. Fold circles in half and line in prepared baking pan, round side up. See photos above for a visual.
  8. Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
  9. Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).
  10. Brush dough with the 2 Tablespoons of melted butter and sprinkle everything bagel seasoning on top. (Use as much of the seasoning as you want; extras can be used for any of the suggestions listed in the post above.)
  11. Bake until golden brown, about 40-45 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. Remove from the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and serve warm.
  12. Cover and store leftovers in the refrigerator for up to 1 week.


  1. Make Ahead Instructions: Freeze baked and cooled bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking. The dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover it tightly, then place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release any air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 5. (You may need to punch it down again if it has some air bubbles.)
  2. Special Tools: KitchenAid Stand Mixer | KitchenAid Hand Mixer | Glass Mixing Bowls | Loaf Pan | Rolling Pin | Circle Cookie Cutters | Pastry Brush
  3. Yeast: I always use Red Star Platinum yeast, an instant yeast. If using active dry yeast, the rise times could be slightly longer. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  4. Italian Seasoning: I used Italian seasoning blend in the cream cheese mixture. You can use any dried or fresh herbs you like. Dried works a little better in the baked bread. Dried basil, parsley, oregano, etc.
  5. Everything Bagel Seasoning: If you don’t care for one of the everything bagel seasonings, feel free to swap it out with another that you love.
  6. Leftover Dough: To avoid having leftover dough scraps with the garlic herb mozzarella cream cheese mixture on them, you can spread the mixture individually onto each circle. Make sure you load it onto each! Then just save the leftover scraps to make pizza, rolls, whatever. But I found it easier to spread the whole thing with the garlic herb mozzarella cream cheese mixture. See below for what I do with my extra dough scraps!

Leftover Dough

Since we’re using a cookie cutter for shaping this pull apart bread, we’re going to have some dough scraps leftover. The dough scraps are topped with the herbed cream cheese mixture so WHY NOT shape into a ball, then roll it out to make pizza? Pizza on top of a tender and flaky homemade garlic herb cream cheese dough. This pizza might even be better than the everything bagel pull apart bread itself!!

Since the dough is covered with the wet cream cheese mixture, you’ll need extra all-purpose flour on hand. Using well floured hands, peel the scraps off the counter and shape into a ball. This will be messy. Add more flour to the dough as needed (I probably added about 1/2 cup of flour) and place on a parchment paper-lined baking sheet. It’s still going to be a little wet; thats ok. Flatten it out with floured hands or a floured rolling pin as best you can. Top with pizza toppings and bake in a 475°F (246°C) oven for 15-20 minutes or until browned to your liking.

I used homemade pesto, mozzarella cheese, caramelized onion, halved baby tomatoes, and when it came out of the oven, I topped it with our everything bagel seasoning. 🙂

Pesto flatbread made with leftover pull-apart dough! Recipe on sallysbakingaddiction.com

In partnership with Red Star Yeast


  1. Hi Sally, I’m really looking forward to trying this recipe during this time in quarantine! Would it be okay to use salted butter and just not add any extra salt into the recipe?

    1. Hi Fiona, I’m glad you are excited about this recipe! If you use salted butter try cutting the added salt in half.

  2. I was thinking instead of cutting them in circles, cutting the rolled dough into strips and then smallish squares. Do you think if I did it this way it would be enough for two full loaves?

    1. I don’t think there would be quite enough for 2 full loaves, but you can certainly try it!

  3. Hi! I’ve just started baking from your blogs and everything turns out fantastic!
    For this recipe, I can’t get the everything bagel seasoning easily in my country. Should I just skip that? Will it make a big difference? Or can you think of a substitute?

    1. Hi Anum! In the recipe I include what ingredients you need to make your own everything bagel seasoning 🙂 Hope you enjoy!

  4. SHELLY ALLEN says:

    Cant wait to try this! Have you heard of anyone doing the dough in a bread machine?

  5. So, so yummy!! I can’t wait to make this again! It got a little overdone around the edges as I was delivering the mini galettes to my neighbors (I certainly can’t eat all these baked goods myself!), but it was still so very tasty! The leftover scraps are waiting in the fridge to become a pizza 🙂

  6. Forgot to say in my last post that for those with access to Trader Joe’s, they have an Everything But the Bagel seasoning that worked perfectly on this bread!

  7. Can you make this with non-dairy milk?

  8. Bobbie Swenson says:

    I haven’t tried this yet, but it looks delicious! I’m thinking of adding crumbled fried bacon to the cream cheese filling! Thoughts???

    1. Sounds so good and would work wonderfully with these flavors! Let me know if you try it.

  9. Hi Sally,

    I haven’t made this yet, but already know it will be delicious I have a question: can I use my bread machine to prep the dough through the rising stage and then continue forming the loaf by hand? If so, how would I do it? I have really bad arthritis and look for ways to put less stress on my hands. Thanks so much for any help you may have.

    1. Hi Peggy! The bread machine should work on its dough setting for this recipe, but I don’t have one so I cannot test it. Happy baking!

      1. Thank you kindly. I really appreciate it.


  10. Hi! I’m currently making this recipe and when you say fold circles in half with round on top its like a semi circle correct? like a sunrise? I feel so silly asking this question but I want to make sure 🙂

    1. Correct!

  11. Haven’t tried this yet, but I don’t have a stand mixer. Will a hand mixer (w/ dough attachment) be the same?

    1. Hi Jessie, If you do not have a mixer, you can mix by hand. See step two 🙂

  12. Hi Sally,

    I don’t have cookie cutters, do you think I could use the rim of a glass to cut the circles?

    1. That shoud work, Mariam!

  13. Sally and team, Could you use the scraps to make a mini loaf or even stack them in a muffin tin?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Stephanie, You could! See the recipe notes for even more ideas on how to use the scraps 🙂

  14. Hey Sally!
    Would I be able to use bread flour in this recipe? Love all your recipes !!

    1. Absolutely! No other changes necessary.

  15. Hi Sally-
    Do you think I could make this the same way as your other soft cheese loaf (in the twist)??

    1. I can’t see why not!

  16. Thank you, Sally! Absolutely delicious! So much flavour and pulls apart perfectly. I used the everything but the bagel seasoning from Trader Joe’s for the topping. One question – is the cream cheese meant to absorb into the dough as it bakes or should there still be bits of cream cheese in between when it’s done?

    1. Hi Mary, so glad you tried and loved this. Yes, the cream cheese sort of absorbs into the dough.

  17. Hi There! I’m planning to use active dry yeast instead of instant dry yeast. Would it be possible to let the dough rise overnight so i’ll be able to put it together early in the morning without having to wait for it to rise before i put it in the fridge? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jessica, The best way to make this the day before is to dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover it tightly, then place in the refrigerator overnight or up to 2 days. You can use active dry yeast, the rise times could be slightly longer.

  18. I made this last week and my son-in-law said it was the best thing he’s ever eaten! So easy and delicious. I was able to make a 12″ pizza with the scraps that my son also raved about. Thank you for another amazing recipe!!

  19. Hi Sally!
    I’ve got to make this! I love anything with Bagel Seasoning!
    So I’ve got it right…I’d use 3 Tablespoons of ready made bagel seasoning?
    I’m also looking forward to pizza from the leftover dough!
    Pesto, .mozzarella, tomato is my new favorite topping!
    Thank you!

    1. 3 Tablespoons should be plenty! Let me know how you like it. This is one of my favorites!

  20. I’m thinking the leftover dough would make wonderful bread sticks! Just roll out for pizza but cut in strips and twist.

  21. This sounds delicious. I would like to make it in mini loaf pans to share with neighbors. What time adjustment would you suggest?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ele, Mini loafs would be perfect to share! There is a huge range of sizes for mini loaf pans so I’m unsure of the exact bake time yours will need. Keep your eye on them and bake until the tops are a nice golden brown.

      1. I didn’t realize mini loaf sizes could be different. My mini ‘s are 5 3/4 inches by 3 1/8 at the top of the pan. I baked them for 25 minutes, next time I’ll tent the loaves at 20 minutes and bake for 26-27 minutes. We’re at 3,600 feet, altitude does make a difference. The loaves were absolutely delicious and my neighbors were super happy with the results. Based on other comments, I tried 1 loaf with a cutting and folding and 2 pans with the circles as in the directions (I used a 2 3/4 canning lid to cut the circles). The loaves with circles presented better than the straight cut. I didn’t have many scraps but put them all in one of the mini pans and gave us a half loaf extra. Total yield was 3 1/2 loaves. Thanks so much for responding and sharing delicious recipes!

  22. Can you use a flavored cream cheese, such as onion & chive, instead of mixing the one in the recipe?

    1. Absolutely!

  23. Hi Sally!! Do you think that this recipe would work with partial/all swap out of whole wheat flour for the all purpose? Btw, love your recipes and site!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Beth, We haven’t tested this recipe with whole wheat flour. You can try to use half whole wheat and half all purpose but expect a heavier and more dense texture. Let us know if you try it!

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