Everything bagel knots ~ think of these soft pull-apart rolls as a delicious cross between a garlic knot and and an everything bagel…yum!
what’s an everything bagel knot??
Picture it: if an everything bagel and a garlic knot had a baby…you’d get the cutest most delicious appetizer or brunch snack you could ever imagine. These delicious knots are soft, pull-apart rolls sprinkled with everybody’s favorite bagel topping. Serve them up with some tangy cream cheese or, better yet, my Lox Cream Cheese Schmear!
Once you try this recipe you’re going to want to recreate it in all sorts of different ways. First go back to my original garlic knots recipe, and then let your creativity (and your appetite) lead you in different directions.
how to make everything bagel knots
My innovative method for making knot rolls is the best, and the easiest. Most recipes for knot rolls have you hauling out a tape measure and rolling out dough into awkward rectangles, measuring and cutting strips, etc. My method is much simpler and makes the whole process more fun. Here’s how it goes (see the recipe card for exact amounts and details)…
1. start with a batch of pizza dough
You’ll need 1 lb of pizza dough that’s been risen once and punched down. You can use homemade pizza dough (my recipe is insanely easy, so go for it!) or use a readymade dough from the store. Store bought dough is ready to use, but you’ll want to leave it out on the counter to come to room temp before proceeding. If your dough is frozen, thaw it in the fridge overnight, then leave out on the counter.
2. divide the dough
Cut the ball of dough into 4 equal parts using a bench scraper or knife.
3. divide each section into 4 more equal parts
Divide each quarter into 4 more equal parts, so you’ll have 16 total. I like to keep my dough covered in plastic when not working on it so it doesn’t dry out.
4. roll each piece of dough into a rope
Roll each piece out into a rope about 6 inches long. I use the old Italian trick of lightly oiling my surface which helps the dough stretch easier.
5. tie each rope into a single knot
The dough is very sturdy and flexible, so stretch it as needed to form a single knot. Don’t worry about being super precise. Place them on a parchment lined baking sheet and lightly brush with olive oil.
6. cover loosely with plastic to rise for an hour, then bake
Bake your everything bagel knots for 15-18 minutes until golden.
7. brush with butter and top with everything bagel seasoning mix
I brush my everything bagel knots with melted butter immediately as they come out of the oven. Then I go around for a second brushing, and sprinkle liberally with my everything bagel seasoning. I get mine from Trader Joe’s, but it’s easy to make at home, see below.
what’s in everything bagel spice mix?
Everything bagel seasoning was invented in New York City bagel shop sometime in the 70’s or 80’s, but exactly when and by whom is hotly contested. It consists of more or less equal amounts of poppy seeds, toasted sesame seeds, dried garlic, and dried onion, with salt in a lesser amount. It’s super easy to make yourself, especially if you have a well stocked spice collection. I like to use white and black sesame seeds. This distinctive spice blend makes your everything bagel knots totally authentic!
more quick and easy yeast breads
- Buttery Garlic Knots
- Buckwheat Honey and Caraway Rolls
- Quick Whole Grain Oat Rolls
- Soft Pretzel Focaccia Bread
- The EASIEST Pizza Dough Recipe
- How to Make Homemade Pita Bread
Everything Bagel Knots
- Preheat oven to 400°F.
- Transfer the risen and punched down dough to a lightly floured surface and cut the ball of dough into 4 equal parts using a bench scraper or knife.
- Divide each quarter into 4 more equal parts, so you’ll have 16 total. I like to keep my dough covered in plastic when not working on it so it doesn’t dry out.
- Roll each piece out into a rope about 6 inches long. I love the old Italian trick of lightly oiling my surface which helps the dough stretch easier.
- The dough is very flexible, so stretch it as needed to form a single knot. Don’t worry about being super precise. Place them on a parchment lined baking sheet and lightly brush with olive oil.
- Cover loosely with plastic and let the rolls rise for an hour in a warm spot. The plastic keeps the rolls from drying out, so make sure you use it. Meanwhile, preheat your oven to 400F.
- Bake for 15-18 minutes, until golden. While the knots are baking, melt the butter.
- Brush knots liberally with melted butter immediately after they come out of the oven. Then I go around for a second brushing and sprinkle with the everything bagel seasoning.
- The knots will keep for a couple of days in an airtight container, at room temperature. They can be reheated, covered in foil, in a low oven. They can also be frozen.