Cream Cheese Pull-Apart Bread

Cream cheese pull-apart bread is one of those crowd-pleasing recipes you turn to when you want something fun and comforting for a brunch or a cozy weekend snack. Each warm, cheesy layer tears away to reveal the savory tang of cream cheese, gooey mozzarella, and the signature pop of everything bagel seasoning.

The first time I baked this for friends, we devoured the whole loaf before it even cooled. Now it is my go-to for any occasion that calls for something a little special and indulgent.

Ingredients

• Unsalted butter: adds flavor and helps create a tender dough Use a high-fat butter for best results
• Whole milk: brings richness You can use two percent if needed but avoid skim
• Water: keeps the dough light and fluffy Filtered water is best if available
• Sugar: just enough sweetness for balance Use fine granulated sugar
• Active dry or instant yeast: for a nice rise Make sure yeast is fresh for optimum proofing
• All-purpose flour: the base of the dough Look for unbleached flour for better texture
• Everything bagel seasoning: infuses classic deli flavor Try to find mixes with visible sesame and poppy seeds
• Fine salt: highlights flavor Use a high-quality pure salt
• Eggs: bind the dough and add moisture Let them come to room temperature for even mixing
• Cream cheese: is the filling star Use a block style for smoothest texture
• Scallions: add a hint of onion For best flavor, choose fresh and bright green scallions
• Low-moisture mozzarella cheese: for melt and stretch Always buy block mozzarella and shred it yourself for best melt
• Additional flour: is for rolling Prevents sticking without drying out the dough
• Melted unsalted butter: brushed on top for color and flavor Use real butter instead of margarine
• Everything bagel seasoning: tops the bread with a crunch Check freshness and seal after use to keep seasoning vibrant

Step-by-Step Instructions

Heat the Wet Ingredients:

Melt the butter with the milk and water This can be done in the microwave or on the stovetop until the butter is fully melted and the mixture is just warm Stir well to combine everything evenly

Activate the Yeast:

Pour the warm liquid into your stand mixer bowl Whisk in the sugar then sprinkle the yeast over the surface Let the mixture sit for about five minutes until it turns foamy which means the yeast is alive and ready

Combine the Dry Ingredients:

Whisk together the flour everything bagel seasoning and salt in a separate bowl This ensures the seasoning gets distributed throughout the dough

Mix and Knead the Dough:

Add the flour mixture into the wet ingredients in the mixer Use the dough hook and mix on low until strands start to form Add eggs one at a time and increase mixer speed Keep kneading until a smooth sticky dough forms It should pull slightly from the sides but still feel soft If too tacky sprinkle in a bit more flour

First Proof:

Oil a large mixing bowl and transfer your dough ball in Cover with a damp kitchen towel and let it rest in a warm spot until doubled in size This typically takes about one hour A turned off oven works well as a proofing box

Prepare the Filling:

While dough rises beat cream cheese until smooth with chopped scallions and everything bagel seasoning Set aside Pull your mozzarella from the fridge and grate finely

Roll Out the Dough:

Generously flour your work surface and punch down the risen dough Roll it into a loose rectangle about twelve inches by twenty inches No need for perfection rustic is fine

Fill the Dough:

Spread the cream cheese mixture all the way to the edges Top evenly with shredded mozzarella Fully coating the dough ensures every bite has filling

Cut and Stack:

Using a pizza cutter or sharp knife slice the dough lengthwise into five even strips Gently stack the strips then cut into six sets of squares Keep filling inside by tucking any that falls out back into place

Layer in the Pan:

Butter a nine by five inch loaf pan and gently stack the dough squares upright into the pan like an accordion Cover with a towel and let rise for thirty minutes Oven should be preheating during this time

Bake:

Brush the loaf with melted butter and scatter the remaining everything bagel seasoning evenly over the top Bake at three hundred fifty degrees Fahrenheit for forty to forty five minutes The top should be golden and set

Cool and Serve:

Let the bread cool in the pan for about fifteen minutes before carefully lifting it out Serve warm while the cream cheese is melty Pull apart and enjoy

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I am always amazed at what a difference fresh scallions make in this bread For my family it is often the first thing someone grabs for breakfast and we love arguing over who gets the cheesiest middle piece

Storage Tips

Store leftover bread tightly wrapped in foil or plastic wrap at room temperature for up to twenty four hours For longer storage refrigerate for up to three days To reheat wrap in foil and warm in a low oven to refresh the texture The bread freezes beautifully Just cool completely slice into sections and store in a freezer bag for up to two months Thaw at room temperature or reheat straight from frozen

Ingredient Substitutions

If you don’t have everything bagel seasoning you can use a mix of sesame poppy seeds dried onion and garlic flakes For a vegetarian option always check your mozzarella since some contain animal rennet Replace cream cheese with whipped feta or ricotta for a slightly tangy flavor Any melty cheese such as Monterey Jack or Gruyere can stand in for mozzarella if needed

Serving Suggestions

This pull-apart bread shines as a brunch centerpiece next to scrambled eggs or smoked salmon Try serving with a schmear of extra cream cheese or herbed butter on the side For appetizers cut into smaller squares and serve on a platter with grape tomatoes or cucumber spears It is also fantastic with a hearty soup or salad for dinner

A Brief History of Pull-Apart Bread

Pull-apart breads have roots in European baking but this cheesy version takes inspiration from American everything bagels The layering method builds texture and makes serving easy The trend of using bagel seasoning in baked goods began in the last decade and now you will see it topping everything from crackers to focaccia The genius is in how each layer delivers flavor and texture in every bite making it ideal for gatherings

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Frequently Asked Questions

→ What type of yeast works best for the dough?

You can use either active dry or instant yeast in this dough. Allow a few extra minutes for active dry yeast to foam before mixing in the flour to ensure good rise.

→ Can I substitute the everything bagel seasoning?

Yes, try a mixture of sesame seeds, poppy seeds, dried garlic, onion flakes, and a pinch of salt if you don't have the blend on hand.

→ How do I know if the dough has risen enough?

The dough should double in size after the first rise. You can press a finger gently into the dough; if the indentation remains, it’s ready to shape.

→ Is there an alternative to mozzarella cheese?

Shredded cheddar, Monterey Jack, or any other good melting cheese can be used to vary the flavor profile of the bread.

→ How should leftovers be stored?

Store cooled bread in an airtight container at room temperature for up to two days. Warm pieces gently before serving for best texture.

→ Can the dough be made ahead of time?

Yes, you can prepare the dough and let it rise overnight in the fridge. Allow it to come to room temperature before shaping and baking.