Everything Bagel Baked Brie in Puff Pastry, Seeds Stay Put

Everything bagel baked brie is a warm wheel of brie wrapped in puff pastry, with cream cheese under the crust and everything bagel seasoning baked on top. It solves a common brunch problem: you want something that feels like a bagel with cream cheese, but you want it hot, shareable and cut into wedges at the table. This one takes 12 minutes to put together, 30 minutes in the oven and 47 minutes in total, and it serves 6. The seasoning goes on over egg wash, so it sticks to the pastry instead of falling into the pan, and the result is a crisp, speckled crust over melted cheese.

Why this works

• Egg wash is glue. The seasoning goes on after the pastry is brushed, so the seeds stay on the crust and do not slide off in the oven.
• A thin layer of cream cheese across the top rind adds the tang of a bagel spread and keeps the brie from tasting flat.
• Each fold is pressed until it sticks to the one below, so the cheese stays in the pastry instead of leaking into the pan.
• Ten minutes out of the oven lets the seams go quiet, so the wedges cut cleanly and the cheese does not run all over the board.

What to know about the ingredients

Use a double cream brie wheel, 8 oz (225 g) and about 5 in across. That size fits inside a single 9 in square sheet of all butter puff pastry, rolled out to a 10 in (25 cm) square. Thaw the pastry according to the package, and keep it cold until you roll it. If it softens and sticks, return it to the refrigerator briefly.

The cream cheese should be softened so it spreads in a thin layer without tearing the rind. For the seasoning, a store-bought everything bagel blend is what the recipe calls for. Check the label, because blends differ in saltiness, and a very salty blend will taste more intense once it is baked on.

The egg wash uses half a beaten egg and 2 teaspoons of cold water, beaten until smooth. If you only have a whole egg, beat it and use half.

Everything Bagel Baked Brie

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The seasoning goes on over egg wash, so it sticks to the pastry instead of falling into the pan.

Prep12 min

Cook30 min

Total47 min

Serves6

Ingredients

• Brie wheel, double cream — 8 oz wheel (225 g)
• All butter puff pastry, thawed — 1 sheet, 9 in square (245 g)
• Everything bagel seasoning — 1½ tablespoons (12 g)
• Large egg — ½ egg, beaten (25 g)
• Cold water — 2 teaspoons (10 g)
• Cream cheese, softened — 2 tablespoons (30 g)

Instructions

1. Heat the oven to 400 F (205 C) and roll the pastry until it is a 10 in (25 cm) square about 3 mm thick.
2. Spread the cream cheese over the top rind of the wheel until it forms a thin even layer with no bare spots.
3. Set the wheel cream cheese side up in the center and fold the pastry corners over, pressing each fold until it sticks to the one below.
4. Beat the egg with the cold water until smooth and brush the wrapped wheel until every fold shines.
5. Shower the seasoning over the wet pastry until the top is evenly speckled, then press lightly with a palm until the seeds stay put.
6. Bake 25 to 30 minutes, until the pastry is deep golden and firm to a light tap and the seeds smell toasted.
7. Rest 10 minutes, until the seams go quiet, then cut into 6 wedges.

Notes

• Bake at 400 F (205 C) for 25 to 30 minutes. Wheel size: 225 g / 8 oz wheel, 5 in across.

Nutrition per serving

309Calories

11 gProtein

19 gCarbs

21 gFat

Estimated per serving from standard nutrition reference values; will vary with brands and substitutions.

Tips for getting it right

• Roll the pastry to a 10 in (25 cm) square about 3 mm thick. Thin spots tear, and thick spots stay pale.
• Cover the rind with cream cheese in a thin, even layer with no bare spots, so the brie and pastry stay separate.
• Set the wheel cream cheese side up, fold the corners over and press each fold until it sticks to the one below.
• Brush until every fold shines before the seasoning goes on. Dry patches will not hold seeds.
• After you shower on the seasoning, press lightly with a palm until the seeds stay put.
• Watch the color, not only the clock. The 25 to 30 minute range is a guide. Pull it when the pastry is deep golden, firm to a light tap and the seeds smell toasted.

How to store, freeze and make ahead

You can assemble the wrapped wheel and refrigerate it for up to 24 hours. Bake it straight from cold and add 5 minutes to the time. If you can, hold the seasoning until just before baking, since the recipe adds it over fresh egg wash. The recipe gives no freezer instructions, so this page does not recommend freezing it. Refrigerate any baked leftovers, and warm them gently in the oven rather than the microwave, which softens the pastry.

What to serve with it

Cucumber rounds and smoked salmon are the serving ideas from the recipe, and both work well. The cool cucumber and the salty fish taste like a bagel spread. A tray with sliced radishes, fresh dill or capers would fit, and a pot of coffee or a bright sparkling drink suits the brunch hour. Because the pastry is rich, keep the sides crisp and light.

Variations

• Extra tang: add a few thin slices of red onion beside the wedges when you serve.
• A salmon wedge: top each slice with a piece of smoked salmon and a cucumber round.
• Another seasoning: use a different seed blend or plain sesame in place of the bagel seasoning.
• Cracker platter: skip the cucumbers and serve with plain or seeded crackers.

If you like the idea of a wrapped wheel, the Classic Baked Brie in Puff Pastry shows the base method, and the Garlic Herb Baked Brie is a savory option for dinner. For a brunch spread, build on the Brunch Board, and find every recipe in Baked Brie and Cheese Boards.