Everything Bagel Stuffing
By Amanda LuchtelPublished on November 8, 2025
Time
2¾ hours
Yield
Serves 8 to 10
Ingredients
Before You Begin
We use Better Than Bouillon Premium Roasted Chicken Base to make a concentrated broth that imparts extra savoriness to the stuffing; we do not recommend using regular chicken broth or powdered bouillon. We prefer to use Thomas’ or Pepperidge Farm bagels for their consistent size and even texture.
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Arrange 6 everything bagels, torn into 1-inch pieces, in even layer on rimmed baking sheet and bake until light golden brown and fully dried, 40 to 45 minutes, stirring and rotating sheet halfway through baking. Let bagel pieces cool on sheet for 15 minutes, then transfer to large bowl. (Cooled bagel pieces can be stored in zipper-lock bag for up to 2 days.)
- Increase oven temperature to 400 degrees. Melt 6 tablespoons unsalted butter in 12-inch skillet over medium heat. Add 2 finely chopped onions and cook until softened, 6 to 8 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds. Transfer onion mixture to bowl with bread.
- Whisk 3 cups water, 2 tablespoons chicken base, 1 tablespoon everything bagel seasoning, ¾ teaspoon table salt, and ¾ teaspoon pepper together in second bowl. Drizzle water mixture over bagel mixture and, using silicone spatula, fold until evenly combined. Let sit until most liquid is absorbed, about 8 minutes. Fold mixture again until liquid is fully absorbed. Gently fold in 8 ounces cream cheese, chilled and cut into ½-inch pieces, and 6 thinly sliced scallions.
- Grease 13 by 9-inch baking dish with 2 tablespoons softened butter. Transfer bagel mixture to prepared dish and spread into even layer. Sprinkle evenly with remaining 1 tablespoon everything bagel seasoning. Cut remaining 4 tablespoons butter into ½-inch pieces and distribute evenly over top of stuffing mixture.
- Bake stuffing until top is well browned, 40 to 50 minutes, rotating dish halfway through baking. Let cool for 15 minutes. Serve.TO MAKE AHEAD: Stuffing, prepared through step 4, can be refrigerated, covered, for up to 24 hours. Bake, covered with aluminum foil, for 10 minutes, then bake, uncovered, as instructed in step 5.
Time
2¾ hoursYield
Serves 8 to 10Ingredients
Ingredients
Ingredients
Why This Recipe Works
Bagel stuffing is a twist on traditional stuffing, packed with the flavors of an everything bagel with schmear. We started by thoroughly drying 1-inch pieces of everything bagels in a 300-degree oven; drying out the pieces primed them to soak up flavorful broth and butter without getting soggy. We used convenient chicken bouillon base to make a concentrated chicken broth. Folding in extra everything bagel seasoning and scallions with the bagel bits, along with sautéed onions and garlic, made a flavorful stuffing that screamed “bagel!” Before baking, we added dots of butter and a sprinkle of even more bagel seasoning; this helped the top become lightly crispy and deliciously browned, giving the perfect toasted bagel flavor and an ideal ratio of caramelized exterior to tender, custardy interior.
Before You Begin
We use Better Than Bouillon Premium Roasted Chicken Base to make a concentrated broth that imparts extra savoriness to the stuffing; we do not recommend using regular chicken broth or powdered bouillon. We prefer to use Thomas’ or Pepperidge Farm bagels for their consistent size and even texture.
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Arrange 6 everything bagels, torn into 1-inch pieces, in even layer on rimmed baking sheet and bake until light golden brown and fully dried, 40 to 45 minutes, stirring and rotating sheet halfway through baking. Let bagel pieces cool on sheet for 15 minutes, then transfer to large bowl. (Cooled bagel pieces can be stored in zipper-lock bag for up to 2 days.)
- Increase oven temperature to 400 degrees. Melt 6 tablespoons unsalted butter in 12-inch skillet over medium heat. Add 2 finely chopped onions and cook until softened, 6 to 8 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds. Transfer onion mixture to bowl with bread.
- Whisk 3 cups water, 2 tablespoons chicken base, 1 tablespoon everything bagel seasoning, ¾ teaspoon table salt, and ¾ teaspoon pepper together in second bowl. Drizzle water mixture over bagel mixture and, using silicone spatula, fold until evenly combined. Let sit until most liquid is absorbed, about 8 minutes. Fold mixture again until liquid is fully absorbed. Gently fold in 8 ounces cream cheese, chilled and cut into ½-inch pieces, and 6 thinly sliced scallions.
- Grease 13 by 9-inch baking dish with 2 tablespoons softened butter. Transfer bagel mixture to prepared dish and spread into even layer. Sprinkle evenly with remaining 1 tablespoon everything bagel seasoning. Cut remaining 4 tablespoons butter into ½-inch pieces and distribute evenly over top of stuffing mixture.
- Bake stuffing until top is well browned, 40 to 50 minutes, rotating dish halfway through baking. Let cool for 15 minutes. Serve.TO MAKE AHEAD: Stuffing, prepared through step 4, can be refrigerated, covered, for up to 24 hours. Bake, covered with aluminum foil, for 10 minutes, then bake, uncovered, as instructed in step 5.
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