Everything Bagel Rolls

Soft, chewy everything bagel rolls baked with seasoning mixed into the dough and sprinkled generously on top. Golden, pull-apart rolls with classic bagel flavor, perfect for sandwiches, breakfast spreads, or serving warm with cream cheese.

Course Bread, Side Dish

Cuisine American

Keyword chewy dinner rolls, everything bagel rolls, everything bagel seasoning bread, homemade rolls, savory yeast rolls

Prep Time 30

Cook Time 18

Rise Time 1 30

Total Time 2 18

Servings rolls

Calories 215kcal

Author Cathy Pollak

Equipment

Stand Mixer with dough hook. Used to mix and knead the dough evenly and efficiently, ensuring proper gluten development for a chewy roll texture.
mixing bowls (large) Needed if your stand mixer bowl is too small to comfortably hold the dough during the first rise.
measuring cups and spoons For accurate measurement of liquids, flour, and seasoning to keep the dough balanced.
baking sheet lined with parchment. For baking the rolls.
pastry brush Used to apply the egg wash evenly without deflating the risen dough.
cooling rack Allows air circulation so the rolls cool slightly without trapping steam on the bottoms.

Ingredients

Dough:

1½ cups (360 ml) warm water
½ cup (120 ml) warm milk
4 tbsps (57 g) butter melted
2 large eggs room temperature
1 tbsp (9 g) RapidRise yeast About 1¼ standard yeast packets (7 g each)
2 tbsps (25 g) granulated sugar
6-6¾ cups (720-810 g) bread flour
3 tbsps (24 g everything bagel seasoning
1 tbsp (15 g) kosher salt

Topping:

1 large egg
1 tbsp (15 ml) milk
2-3 tbsps (16-24 g) everythng bagel seasoning

Instructions

Add the warm water, warm milk, melted butter, eggs, instant yeast, and sugar to the bowl of a stand mixer. Use a fork to stir briefly until combined.
Add 6 cups (720 g) of the bread flour, the everything bagel seasoning, and the kosher salt. Attach the dough hook and mix on low speed until the dough begins to come together around the hook. If the dough does not pull away from the sides of the bowl, add additional flour 2 to 3 tablespoons at a time, mixing between additions, until a soft, slightly tacky dough forms. The dough should feel supple and elastic, not sticky or dry. Continue kneading for 4 to 5 minutes after the dough clears the bowl to properly develop the gluten, which is key to achieving the desired chewy texture.
Remove the dough briefly from the bowl. Lightly spray the bowl with nonstick cooking spray, return the dough to the bowl, and cover tightly with plastic wrap. Let the dough rise in a warm, draft-free place until doubled in size, about 1 hour.
Line a rimmed baking sheet with parchment paper and set aside.
Turn the risen dough out onto a clean work surface. Divide the dough into 18 equal pieces by first dividing it in half, then dividing each half into thirds, and dividing each third into thirds again. Roll each piece into a smooth ball and arrange them evenly on the prepared baking sheet in a 6-by-3 layout.
Cover the rolls lightly with greased plastic wrap and let them rise again until nearly doubled in size, about 30 to 45 minutes. During the second rise, preheat the oven to 350°F (177°C).
In a small bowl, whisk together the egg and milk to make the egg wash. Gently brush the tops of the risen rolls with the egg wash, then sprinkle generously with everything bagel seasoning so it adheres evenly.
Bake for 18 to 23 minutes, or until the rolls are golden brown on top and baked through on the bottom. Remove from the oven and transfer to a wire rack to cool slightly.
Serve warm, optionally with cream cheese.

Notes

If using active dry yeast instead of instant yeast, proof it first in the warm water and milk mixture until foamy before proceeding.
If substituting table salt for kosher salt, use half the amount to avoid over-salting.
Bread flour is essential for the chewy texture. Using all-purpose flour will result in softer, less structured rolls.
Flour needs can vary based on kitchen temperature and humidity. Start with the lower amount and add gradually.
If your stand mixer bowl is small, transfer the dough to a larger bowl for the first rise so it can double properly.

If you’re making these everything bagel rolls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition