I’ve been in rugelach mode all weekend, making batches of sweet versions (dark chocolate-tahini! apricot-pecan! apricot-chocolate! Nutella! pistachio paste! cinnamon-sugar! for a couple virtual cooking classes (these ones were fundraisers for the CBC Calgary Food Bank Drive), and then doing a shortbread Instagram live bake with Amy, she mentioned having made everything bagel rugelach… and thus the seed was planted.

So of course I made everything bagel rugelach. There’s already cream cheese in the dough -it’s a natural fit – and I added some grated extra old white cheddar, too. (I might have grated some Parm over the EB blend if I had some in the fridge, but I’m out – and they were fantastic anyway.) If you haven’t made rugelach, they’re incredibly satisfying – you roll the soft dough (it’s a dream to work with) into a circle, spread or sprinkle it with all manner of things, cut it into wedges (like a pizza) and roll each wedge up, crescent-roll style.

This recipe makes a fairly large batch of dough – it’s easily halved, but the dough also freezes really well, so you could pull out a disk, let it thaw and make a quick batch anytime you need a cheesy three-bite everything bagel rugelach with your soup or eggs or afternoon cuppa tea.

Everything Bagel + Cheddar Rugelach

AuthorJulie

Yields1 Serving

1/2 cup butter, at room temperature

1/2 pkg (4 oz) cream cheese

1/2-1 cup grated extra-old cheddar or Gouda

1 egg yolk

1 1/2 cups all-purpose flour

1/4 tsp salt

everything bagel seasoning blend

grated Parmesan cheese (optional)

beaten egg, milk or cream, for brushing (optional)

In a large bowl, beat the butter and cream cheese until well-blended and smooth. Add the cheddar, egg yolk, flour and salt and beat on low speed with the paddle attachment of your stand mixer or stir by hand until the dough comes together. Turn it out onto the countertop and knead a few times, then divide in half, shaping each half into a disc, and let sit for 20 minutes or wrap and refrigerate for up to 3 days.

When you’re ready to bake, preheat your oven to 350F. On a lightly floured surface, roll each piece of dough out into about a 12-inch circle (the dough should be about 1/8-inch thick). Sprinkle with everything bagel seasoning and Parmesan (if you like) and roll gently so that it adheres to the dough (and sinks into it a bit).

Cut each circle into quarters, then cut each quarter into 3 wedges, making 12 wedges out of each disc. Roll each wedge up like a crescent roll and place on a parchment-lined baking sheet. If you like, brush with a little beaten egg or cream (which will make it more golden and glossy) and sprinkle with a bit more of the everything bagel blend.

Make for 15-20 minutes, or until golden and set. Makes 2 dozen rugelach.

Categoryappetizers, cheese

Ingredients