Name: Everything Bagel Babka
Prep time: 2 h 30 min
Cook time: 37 min
Total time: 3 h 7 min
Yield: 8 slices
Cuisine: American
Ingredients: 2.25 teaspoons active dry yeast; 0.5 cup whole milk; 1 tbsp granulated sugar; 2 eggs; 2.5 cups all-purpose flour; 0.5 tsp salt; 6 tablespoons unsalted butter; 0.75 cup whipped cream cheese; 1 egg white; everything bagel seasoning

This everything bagel bread babka is what brunch dreams are made of! This bread is made with my master brioche dough recipe, swirled with cream cheese, and topped with a generous sprinkling of everything bagel seasoning.

Baked Good

3 h 7 m

American

Sloane’s Table

March 16, 2026

Atsloanestable.com

From the Cook

1/7

Everything Bagel Babka

Sloane’s Table Verified

Atsloanestable.com

Ingredients

Warning0 allergens identified

Everything Bagel Babka

2 ¼ teaspoons active dry yeast

½ cup whole milk

1 tbsp granulated sugar

2 eggs

2 ½ cups all-purpose flour

½ tsp salt

6 tablespoons unsalted butter

¾ cup whipped cream cheese

1 egg white

everything bagel seasoning

Instructions

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Instructions

Heat the milk to 110 degrees F and stir in yeast and sugar. If using active dry yeast, allow to sit for 15 minutes. If using instant yeast, simply move on to the next step.

Mix the eggs into the milk yeast mixture.

Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook.

Pour the wet ingredients into the dry ingredients and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.

Add in one piece of butter at a time, allowing it to fully incorporate before adding the next. Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-10 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing (see photo above). If it tears, mix for another and check again.

Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof in a warm environment for one hour or until doubled in size. Alternatively, you can proof the dough overnight and bake in the morning.

On a lightly floured surface, roll the dough out into a rectangle about 10" x 15".

Spread the cream cheese evenly all over the dough, leaving a border around the edge. Roll the dough up from the short side. To make it easier to cut and shape, place in the freezer for about 20 minutes.

Cut the ends of the dough off and then cut straight down the middle, leaving you with two exposed pieces. Braid the dough, placing one piece over the other, keeping the layers facing upwards.

Transfer to a loaf pan lined with parchment paper. Cover with plastic wrap and allow to rise in a warm environment for about one hour.

Towards the end of the proof time, preheat the oven to 350 degrees F.

Brush the babka with an egg white and sprinkle generously with everything bagel seasoning.

Bake for about 35 - 40 minutes. Allow to cool completely before cutting.

Nutrition

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Tips & Tricks (5)

Master the Brioche Dough Temperature 🌡️
Keep your dough between 75-78°F during mixing and proofing for optimal yeast activity and perfect texture; use warm milk (around 110°F) to activate the yeast without killing it.
Cream Cheese Swirl Distribution 🧀
Whip your cream cheese until room temperature and spreadable before swirling into dough to ensure even distribution; avoid cold cream cheese which will create lumps and tear the delicate brioche.
Everything Bagel Seasoning Placement Strategy 🥯
Reserve half your seasoning for the egg white wash on top, and mix the other half directly into the swirl filling for flavor in every bite and a stunning golden crust with visible seasoning.
Lamination Technique for Dough Structure 🔄
When rolling and swirling the babka, work with slightly chilled dough and fold tightly in thirds to create distinct marble-like layers; this prevents the cream cheese from leaking out during baking.
Final Proof Until Jiggly 👆
Let your shaped babka do a second rise until it jiggles slightly when gently shaken (about 1-2 hours), indicating the dough is perfectly proofed and will bake into a light, airy crumb with beautiful spirals.