You heard that right. Two delicious things, better together. To me there is nothing quite like a toasted everything bagel toasted with chive cream cheese. And while hamantaschen are typically sweet, who says they can’t be savory? These two seemingly disparate thoughts compelled me to try making – you guessed it – everything bagel hamantaschen. I had no idea what would happen, but LOVED the result. Basically an everything bagel in mini, savory cookie form. I made a few batches to get it just right and am sharing the result with you here.
I’m a big fan of small batch recipes because I currently don’t have many people to share my baking with, and wasting food is no good. But you can easily double or even triple this recipe. The dough used for this is adapted from Shannon Sarna’s amazing rosemary onion jam hamantaschen recipe.
Small batch everything bagel hamantaschen
Difficulty: Easy8
servings20
minutes15
minutes1
hourThis makes 8-10 everything bagel inspired hamantaschen. You can easily double or triple this recipe if you’d like to make more. The dough needs to chill for at least an hour, or you can make it a day in advance.
Ingredients
- Dough
1/4 cup butter, room temperature (55 grams)
1.5 tablespoons sugar
1/2 egg lightly beaten (~30 grams). Save the other half for your egg wash!
1 tablespoon fresh chopped chives
1/2 tablespoon milk
3/4 cup all purpose flour (96 grams)
1/8 teaspoon baking powder
1/8 teaspoon salt
- Filling
1 cup cream cheese, room temperature (120 grams)
1 tablespoon fresh chopped chives
1 tablespoon everything bagel seasoning (I love Trader Joe’s)
- Egg wash and topping
1/2 egg lightly beaten (use the remaining amount from the dough)
1 teaspoon water
2 teaspoons everything bagel seasoning
Method
- Make the dough. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, cream together room temperature butter and sugar. Add in 1/2 egg, milk, and chopped chives, mixing on low until combined. Slowly add flour mixture to the wet mixture until just combined. Form into a ball, wrap in plastic, and chill in the fridge for at least 1 hour or overnight.
- While the dough is chilling, make the filling. To get your cream cheese to room temperature faster, massage it while it’s still in the aluminum packaging. In a bowl, mix room temperature cream cheese with chives and everything bagel seasoning. Add additional chives and everything bagel seasoning if you’d like, you can never have too much. Set aside. If you’re not filling your hamantaschen for awhile, store the cream cheese filling in the fridge.
- Preheat the oven to 400 degrees Fahrenheit. Place parchment paper on a baking sheet and lightly grease with baking spray.
- Once the dough has chilled, lightly flour a work surface and roll out the dough until it’s about 1/8 inch thick. You can also roll it between two sheets of parchment paper. Using a ~3-inch circular cutter or the top of a glass, cut out as many circles as you can from the dough. Form the dough scraps back into a ball and re-roll and repeat until you’re out of dough.
- Fill each circle with about 1 teaspoon of cream cheese. Because the cream cheese is firmer than most hamantaschen fillings, you can form it into a ball before placing on the dough to make it easier to work with. Slightly flatten the cream cheese with your finger, then pinch the dough together so the cookie has 3 distinct sides. Place cookies on your baking sheet about 1 inch apart (these don’t spread much).
- Make the egg wash. Take the rest of the lightly beaten egg from your dough and mix it with 1 teaspoon of water. With a pastry brush, brush the egg mixture onto the sides of your hamantaschen cookies. Then, with your fingers, add everything bagel seasoning to the egg washed dough. This is easier if you pour some of the everything bagel seasoning into a bowl.
- Bake at 400 F for 14-18 minutes until the cookies are lightly browned.
- Cool on a wire rack and enjoy!
Did you make these? I’d love to hear what you think! Tag me on Instagram, I’m @sararob.
Do the hamentaschen need to be refrigerated after cooking?