A fresh take on a favorite dinnertime side.
Garlic bread is one of those no-brainer side dishes that goes with many different meals. It’s always a crowd pleaser, but sometimes you might want to add a little something something to it for a change of pace. If you love everything bagels then this everything bagel garlic bread is just the fusion side dish to spice up your dinner plans.
In about the same time that you could make regular garlic bread you can have some tasty, creamy, bread topped with cream cheese as well as parmesan cheese.
The “secret” ingredient is everything bagel seasoning mix. This is a blend of garlic powder, poppy seeds, sesame seeds, dried onion, and salt that adds the signature bagel flavors to anything you can think of. This topping blend brings texture to an otherwise smooth mixture and it means you have a little extra zing in each bite.
You can serve this bread with pasta, but it also goes well as a compliment to pizza, salad, or soups. For these photos I used a loaf of Italian bread cut in half lengthwise.
If you wanted to you could also use a skinny baguette and then cut that into slices. You will need to adjust the bake time since they’re smaller and can burn, but this variation makes a lovely finger food appetizer. I love it when a recipe can do double duty!
If you can’t get enough of everything bagels then this is the garlic bread recipe for you!
Everything Bagel Garlic Bread
10m prep time
15m cook time
- 1 large loaf Italian/French bread, cut in half lengthwise
- 2 tablespoons butter, softened
- 1 (8 oz) block cream cheese, softened
- 1 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 4 tablespoons everything bagel seasoning, plus extra for topping
- Preheat oven to 400˚F. Cut bread down the center lengthwise.
- Using an electric mixer combine butter, cream cheese, parmesan cheese, garlic powder, and bagel seasoning. Spread evenly on 2 halves of bread. Sprinkle more bagel seasoning on top of both pieces of bread.
- Place on baking sheet and bake for 10-15 minutes or until toppings have just begun to brown on the edges. Slice and serve piping hot.
Recipe adapted from Savory Experiments.