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.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 24

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)

Directions

Step 1

In a large mixing bowl, beat together the softened cream cheese and butter until creamy and fully combined.

Step 2

Add the flour and salt to the bowl and mix until a soft dough forms.

Step 3

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.

Step 4

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.

Step 5

On a lightly floured surface, roll out one disc of dough into a 12-inch circle, about 1/8 inch thick.

Step 6

Sprinkle 2 tablespoons of everything bagel seasoning evenly over the surface of the dough, pressing down gently to help it stick.

Step 7

Use a pizza cutter or sharp knife to cut the circle into 12 even wedges, like slicing a pie.

Step 8

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.

Step 9

Repeat with the second disc of dough and the remaining everything bagel seasoning.

Step 10

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.

Step 11

Optional: Sprinkle a tiny pinch of flaked sea salt on top of each rugelach for extra flavor.

Step 12

Bake in the preheated oven for 18-20 minutes, or until golden brown and flaky.

Step 13

Remove from the oven and transfer the rugelach to a wire rack to cool slightly before serving.

Step 14

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	809.8 grams (809.8g)

Amount per serving	% Daily Value*
Calories	3570

Total Fat 275.30g	353%
Saturated Fat 169.10g	846%
Polyunsaturated Fat NaNg
Cholesterol 947mg	316%
Sodium 4741mg	206%
Total Carbohydrate 227.30g	83%
Dietary Fiber 18.10g	65%
Total Sugars 9.40g
Protein 54.50g	109%

Vitamin D 41IU	205%
Calcium 459mg	35%
Iron 16mg	86%
Potassium 626mg	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.

Source of Calories

Fat: 68.7%

Protein: 6.0%

Carbs: 25.2%