I woke up this morning thinking about little everything bagel cookies and decided to see if this would work. Turns out it did! These little guys are entirely sweet with a nice almond flavor and they’re even gluten free. No onions or garlic here, I promise.
Where did the inspiration for this come from? In my attempt to make all 10 technical challenges from the 2020 season of British Bake Off, last weekend I made number 9 (!): this bizarre recipe. That’s a topic for another post. But before I assembled that strange thing, the individual cookies looked a lot like bagels to me and I knew I had to give bagel cookies a try.
I’ll walk you through the step-by-step process of how I made ’em below. Note that the almond cookie recipe is not mine, I am merely turning it into tasty little everything bagel illusion cookies. The cookie recipe is Paul Hollywood’s. Thanks Paul.
Tiny everything bagel cookies
- Cookie dough
125g blanched almond flour
125g powdered sugar
1 egg white, room temperature and lightly beaten (it should be bubbly but not frothy)
1/4 teaspoon almond extract
- Sweet everything bagel topping
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1 teaspoon sea salt
1 teaspoon sliced almonds, chopped into small pieces and lightly toasted
1 teaspoon sliced almonds, chopped into small pieces (raw, don’t toast these)
- Egg wash
1 egg white
1 tablespoon water
- “Cream cheese” filling
1/2 cup buttercream frosting. You can use any recipe you like, or use store bought. I won’t judge. Skip the vanilla extract if you want the frosting to be bright white.
- Make the dough. Mix almond flour and powdered sugar with a whisk until no lumps remain. Add egg white and almond extract. Mix with a spoon until it starts to combine, and then mix with your hands until smooth. Wrap in plastic and freeze for 30 minutes or refrigerate for a few hours. You can also chill this dough overnight.
- While the dough is chilling, mix up your sweet everything bagel topping. This is basically the same as a savory everything topping, but I use almonds (made two ways!) instead of onions and garlic. Nobody wants onions and garlic in their dessert. For the almonds to work make sure you buy sliced almonds. I like the ones from Whole Foods. Chop all of ’em up (2 teaspoons) so they look like this:
- Take half of the chopped almonds and place them on a lined baking sheet. Toast them in the preheated oven for about 3 minutes. Watch them carefully while they’re baking! They’ll toast very fast and they will continue to brown after you take them out. Once they’re light brown, take them out and move to a bowl to cool.
- When the toasted almonds have cooled, mix all of the spices in a small bowl: sesame seeds, poppy seeds, salt, toasted almonds, and untoasted chopped almonds.
- Make the egg wash. Mix egg white with 1 tablespoon water in a small bowl. Set aside.
- Line a baking sheet with parchment paper and set aside.
- Once the dough has chilled, use a kitchen scale to divide it into 20 gram pieces. Clean your hands before you start rolling them out (the bagels will look smoother this way). You should have about 12-14 20g piece of dough. Roll each piece until it is about 8-9cm long, and taper the ends slightly. Then shape it into a circle, and smooth out the overlapping piece with your fingers.
Note: if you’d like your bagel cookies to have a bigger hole in the center when baked, roll the dough slightly longer (~10 centimeters for each 20g piece). Place finished dough circles on your lined baking sheet. Once you’ve shaped all the dough into mini bagels, place the baking tray in the freezer for 5-10 minutes to firm up the little bagel babies and make sure they hold their shape.
- Once the cookies have chilled, use a pastry brush to brush the top and sides of one cookie with egg wash. Sprinkle the sweet everything bagel seasoning on the cookie with a spoon or your hands (I do a little of both to make sure each spice is distributed nicely). I like to work one cookie at a time (egg wash then spice) so that the egg wash doesn’t dry out. Repeat until all your little cookies are covered.
- Bake cookies at 375 ° F for 10-12 minutes or until they start to brown. Remove and transfer to a wire rack. Make sure the cookies are completely cooled before you add the filling.
- Spread buttercream frosting onto the bottom of one cookie, and top with another. Tada! You should have 6 little everything bagel sandwich cookies. Yum.
You could probably also use actual cream cheese for this, or even cream cheese frosting. Let me know if you try a different filling, I’d love to hear what you think!