If you think being pastry chefs are all about unicorn cupcakes and frosting, many of my colleagues may disagree. My pastry chef friends and I enjoy challenging the boundary between sweet and savory. Robin was on the Food Network’s show Chopped for the “sweet and salty” challenge.
Before she decided to focus on desserts, she was educated in savory cuisine and pastries at Johnson & Wales University and took the position as a sous chef for a couple of years. I don’t think anyone would be surprised to learn that she embraces both sweet and salty! This dish combines two of her favorite things: everything bagels and donuts.
A bit sweet, a bit savory, you can eat an everything bagel donut with savory items such as smoked salmon and furikake cream cheese. I loved furikake (振り掛け / ふりかけ) as a child. It is a dry Japanese seasoning meant to be sprinkled on top of cooked rice. I remember trying different flavors of furikake when I was little. They were so colorful that I couldn’t take my eyes off them! I enjoyed sprinkling them on my rice or porridge. Sometimes my stepmom mixed the furikake with rice and made onigiri that she put in my lunch box when I went on a field trip.
Furikake cream cheese? Why not? My favorite flavors are mentaiko (cod or pollock roe) and katsuobushi (bonito flakes). Now there are some “modern” Japanese flavored furikake, such as cheese flavor. Both Robin and I can’t stop eating those sweet and salty bagel donuts, and we hope you will enjoy them too!
Robin's Everything Bagel Donut
- Measuring spoons
- Dry measuring cups
- Liquid measuring cups
- Rolling Pin
- Ring cutters
- Slotted spoon
- Resting rack
- Cake tester
- KirchenAid stand mixer (with dough hook attachment) or hand mixer
- Microwave, to melt butter and to warm milk (a small pan on a stovetop also works)
- Fryer or a large deep pot
- 2 tablespoons active dry yeast** see tip below
- 1 cup warm water
- ½ cup sugar
- ½ teaspoon salt
- 1 stick butter melted
- ½ cup milk warmed slightly (a microwave is great for this)
- 2 each eggs
- 2 each egg yolks
- 6 ½ cups all purpose flour
- Non stick spray
- 2 tablespoons butter melted
- Everything bagel seasoning mix
- ½ red onions sliced thin
- 6 to 8 Shiso leaves cut into ribbons
- 3 tablespoons shredded nori seaweed
- 8 ounces Cream cheese softened
- 3 tablespoons Furikake
- Smoked salmon optional
To make the dough
- Combine the water, yeast, and a pinch of the sugar in the bowl of your mixer. Let it sit for 5 minutes.
- Add in the remaining sugar, salt, milk, butter, eggs, and yolks.
- Add the flour.
- Knead with the dough hook attachment for five minutes.
- The dough should be a smooth ball that has pulled away from the sides of the bowl.
- Place the dough in a large bowl that has been sprayed with non-stick spray.
- Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.
- Place the dough onto a lightly floured work table.
- Roll out to ½’’ thick.
- Cut out the donut, place on sheet pans, cover with plastic and let rise for another 20–30 minutes or until doubled again.
- While the donuts are poofing, preheat your fryer or your oil to 350 degrees Fahrenheit.
- Fry the donuts in batches for a few minutes each side or until they are cooked through and a cake tester inserted in the center comes out clean.
- Let cool and drip excess oil off on a resting rack as you fry the other batches.
- Melt butter and brush on top of the doughnut bagels. Sprinkle with everything bagel seasoning.
Storage TipsMost likely you will eat these bagel donuts all in one sitting, but if needed store in an airtight container or Ziploc bag for a day or two at room temperature.
Chef’s NotesTip: There are 2¼ teaspoons in each yeast packet. Everything bagel seasoning can be found at most stores these days but is most commonly found on Amazon.com. For a fun twist on bagels and lox, serve with smoked salmon and your favorite accompaniments. Avocado? Red onion? A slice of green apple? You name it! For a fun project, make your own everything bagel seasoning by combining sesame seeds, poppy seeds, garlic flakes, and onion flakes.
Get Exclusive Contents + Service!
Perks for Patrons only:
- Zoom cooking class once a month
- 30 mins one on one cooking consultation
- Melissa’s Diary
- Stickers and charms
- And more!
Donate at Patreon
Here are the Amazon affiliate links for you to order the ingredients and tools to create this delicious dish.
Chief Entertainment Officer
Melissa is 100% MIT (Made in Taiwan), where she worked as a food writer. She’s also worked alongside renowned chefs like Ming Tsai and Joanne Chang, honing her craft and gathering stories along the way. Part story-teller, part educator, and part food lover, Melissa brings a special blend of experience, skill, and enthusiasm to her work. She blends her Asian background, her new home of New England, and love of food and culture to bring joy, optimism, and inspiration to food lovers and fun-seekers everywhere.
What sparked your passion for the industry?
The desire to make things by hand. The joy of sharing delicious, hearty food with students. The opportunity for people to get connected via cooking and baking. When a child smiled broadly and told me it’s the best scone he has ever made and eaten, it really made my day!
In your opinion, what’s the most important course?
Well, I usually take a peek at the wine list first. I like tapas style, so the course doesn’t really matter. Cheese and charcuterie are always a good place to start. And since I’m a pastry chef, there is always room for dessert!
Bill Gates is picking up your tab, where would you go?