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by Kellie February 28, 2019
Buttery, rich Everything Bagel Brioche Bread is a big slice of heaven. Baked to perfection, this fluffy loaf of bread is topped with Everything Bagel seasoning to give it a modern update. Fantastic for breakfast, lunch, dinner and snacks.
Everything Bagel Brioche Bread
Bread and I go together like…..well, bread and butter. It’s one of those things that I could eat all day, every day if it wasn’t so unforgiving on the waistline. And the scale. And my jeans. But freshly baked bread, still warm from the oven, is my biggest weakness and this Everything Bagel Brioche Bread has stolen my heart forever.
Inspired by the OG French Brioche recipe, this easy to make Everything Bagel Brioche Bread is a little sweet, a little savory and is so ridiculously tasty you don’t really even need anything else on it. But it does make the most insane sandwiches ever….to make your coworkers extra jealous….ya dig?
My favorite way to enjoy this Everything Bagel Brioche Bread is lightly toasted with a schmear of cream cheese and some thin slices of smoked salmon. Kinda like the traditional lox and bagels but without the heavy, dense bagel. This Brioche bread is light and airy but still rich and buttery without being so dense that it weighs you down like a brick.
What is Brioche?
If you love bread, you will love homemade Brioche! Brioche is a french pastry that’s similar to a highly enriched bread but with a higher egg and butter content leaving you with a rich and tender yeast bread.
What makes brioche different than most breads?
Brioche bread contains much more butter and eggs than regular bread recipes. And, most times, brioche recipes also call for added sugar. It’s thought that brioche is a sweet bread due to the added sugar but it’s not as sweet as you’d think and leans more towards a buttery flavor.
This easy Brioche Bread recipe is topped with my favorite Everything Bagel Seasoning, if you don’t want to make it yourself you can totally find it at the grocery store or your local Trader Joe’s definitely carries it under the name Everything But the Bagel Seasoning.
How To Store It
You can store your brioche recipe at room temperature in an airtight container for up to 5 days…..if it lasts that long.
You can also FREEZE your brioche for several months. Simply wrap your baked brioche loaf with plastic wrap and then foil. Store in the freezer for up to 3 months.
OR you can freeze your brioche dough for up to 6 months wrapped tightly with plastic wrap and then foil. To bake previously frozen brioche dough, allow to come to room temperature before unwrapping. Transfer to the baking sheet or loaf pan. Bake according to the recipe directions below.
Can this brioche recipe be made into brioche rolls?
You can totally make this brioche recipe into dinner rolls, sandwich rolls and burger rolls. Divide the dough into equal amounts and roll into balls. Allow the dough to rise and then bake.
Adjust the baking time depending on the size of your brioche rolls as the smaller size rolls will not need to bake as long.
My favorite way to eat Everything Bagel Brioche Bread is just slathered with a thick helping of butter and then heated in the microwave for about 10 seconds. You can also use it to make grilled cheese or paninis….it’s so fantastic for any lunch recipe.
What To Make With It
- Egg in a Hole Grilled Cheese Sandwich
- BEST Tarragon Chicken Salad
- Ross Geller’s Leftover Thanksgiving Sandwich
- Short Rib and Taleggio Grilled Cheese Sandwich
Want even more easy brioche recipes? Try these family favorites:
- Easy Brioche Dinner Rolls
- BEST EVER Brioche Hamburger Rolls
- The Very Best Brioche Recipe…the OG.
Looking for some fun recipe inspiration? Follow us over on Instagram!
Get the Recipe:Everything Bagel BRIOCHE Bread RECIPE
Yield: 12
Prep Time: 15 minutes mins
Cook Time: 1 hour hr
8 hours hrs
Total Time: 1 hour hr 15 minutes mins
Buttery and rich Brioche recipe is topped with a savory Everything Bagel Seasoning for maximum flavor.
4.80 from 5 votes
Print Recipe Rate Recipe Pin Recipe
Ingredients
- 1/3 cup warm water about 110 degrees
- 2 1/4 teaspoons active dry yeast not rapid rise
- 2 1/3 cups super fine pastry flour or cake flour
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons kosher salt
- 6 large eggs
- 8 ounces unsalted butter cut into 1 inch cubes, at room temperature
- 1/4 cup Everything Bagel Seasoning
Instructions
Whisk the water and yeast in a small bowl. Let stand for 10 minutes until completely dissolved. Set aside
In the bowl of a stand mixer fitted with a dough hook, sift together the pastry flour, all-purpose flour, sugar and salt.
Turn the mixer on low and add the eggs to the bowl 1 at a time beating well after each addition.
Slowly add the yeast and continue beating at low speed for 5 minutes.
Stop the mixer and scrape down the sides of the bowl. Turn the mixer on low and beat for an additional 5 minutes.
Add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth.
Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours.
Turn the dough out on a well floured surface and gently knead out the air bubbles. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight.
Turn the dough out onto a floured surface and divide the dough in half.
Shape the dough into 2 rectangles and place into two buttered 8 1/2 X 4 1/2 X 3 inch loaf pans.
Allow the dough to rise, uncovered, in a warm place until it rises about 1/2 inch above the top of the pans, approximately 2 hours.
Sprinkle the Everything Bagel Seasoning evenly over the top of both loaves and press gently to adhere.
Preheat the oven to 350 degrees.
Bake the brioche until it is golden brown on top, approximately 30-35 minutes. Remove from the oven and allow to cool for 2-3 minutes.
Turn the bread out of the pans and cool completely on a cooling rack.
If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days.
Notes
If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days.
To freeze, wrap the hot bread in foil and place in a resealable freezer bag. Freeze promptly. Can be frozen up to 2 months. When ready to use, reheat in foil in a 250 degree oven until heated through, approximately 20-25 minutes
Author: Kellie
Course: Baking, lunch, Snack
Cuisine: French
posted in: Baking, Breads, Buns and Pastries, Recipes, Vegetarian 14 comments
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Katlyn — Reply
I tried this recipe yesterday/today while in quarantine and it turned out great! My first time making brioche!
Thanks!
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Kellie — Reply
Yay! I’m so glad you loved my brioche recipe! It’s one of our favorites.
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Rae — Reply
You wrap it in foil while still hot?
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Kellie — Reply
Yes, that’s correct. I know it sounds weird but it keeps the moisture in so it doesn’t dry out.
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Maria LeBlanc — Reply
I made this this morning pulled it out if the fridge and made the mistake of rolling it together before cutting it in half and the end result it didn’t ruse a half in above the pan. It’s in the oven as I write this so will see what happens.
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Kellie — Reply
Oh no! it should be fine, though. Can’t wait to hear about it!
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missy — Reply
can i just use plain flour or do i need the different types?
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Kellie — Reply
I recommend using the flour called for. If you use All Purpose flour, you’ll still make bread but it will be much more dense and the dough may be stickier. In the event you have super sticky dough, just add a little bit of flour at a time until it comes together.
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Maria LeBlanc — Reply
Well it didn’t ruse much more but takes great, I will try again at a later date.
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Kellie — Reply
I’m glad it worked out for you!
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Sam Bayer — Reply
Can you make this without super fine baking flour?
I appreciate your time and consideration.
Thanks, Sam-
Kellie — Reply
You can but the crumb may be a little more dense than if you use a super fine or pastry flour.
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Sarah — Reply
Made this today. My first time making brioche bread. I had no idea that the dough was supposed to be thin and sticky until I added an extra cup of flour thinking something was wrong and then googled it when it was still thin and saw brioche is apparently supposed to be a thin sticky dough. Also when it does it’s final proof “uncovered” the dough developed a skin so when I sprinkled the everything bagel seasoning on it, it did not stick and all fell to the sides of the pan. Next time I would do a brushing butter or an egg wash I guess in order to give the seasoning something to stick to. Thank you for sharing this recipe. It was a good learning experience and I’m anxious to try it again knowing what I know now.
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Kellie — Reply
I’m so glad you gave it a try! It is a bit of an advanced recipe but it sounds like you made it through. An egg wash is a great suggestion to making the seasoning stick and I will add that to my notes. I hope you do try it again soon, I’ll be adding more brioche recipes this fall and winter so keep an eye out. Thank you so much for your lovely comment!
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