Did you ever sit around and think to yourself, “Wow, I’m so hungry for pierogies, but it’s 9:00 am?” Everything bagel pierogies are here to make your dreams come true!
I firmly believe that almost anything can be a pierogi filing if you want it to be. And the 60 recipes in my cookbook, Pierogi Love: New Takes on an Old-World Comfort Food, have proved this tasty theory time and again.
But the world of flavors is big, so why stop at the recipes in the cookbook? I’ll probably never get tired of inventing new pierogi variations for my fellow pierogi lovers.
And everything bagel pierogies are a no-brainer when it comes down to it.
A great bagel strikes the right balance between chewy and tender in each bite. I’d say that the same criteria are the standard for a great pierogi dough as well.
Cream cheese isn’t so far-fetched as a pierogi filling, either. It’s a fairly traditional one in many Eastern European recipes, along with farmer’s cheese (similar to cottage cheese or thick ricotta in texture.)
That makes the marriage of pierogi and bagel a heavenly match on its own. But adding homemade everything bagel seasoning is the little touch that makes this mash-up even better.
Everything bagel seasoning has found its way onto lots of dishes over the past few years, and who can blame people for loving it so much?
It’s toasty, savory, and (when I make it) extra garlicky. And it’s so easy to make at home, where you can customize the ratio of seeds and spice exactly how you like it. (Again, make mine with extra garlic, please!)
In my recipe for everything bagel pierogies, you get a double dose of seasoning—folded into the cream cheese filling and sprinkled on top for a wonderful crunchy contrast to those creamy, chewy little pockets.
There’s enough for one batch of pierogies here, but if you want to make a double batch of seasoning and keep it around for garnishing… oh, everything, I wouldn’t blame you.
If you’ve never made pierogies from scratch before, or if you need to brush up on the process, let my full tutorial on how to make pierogies be your guide.
Whether you’re craving breakfast for dinner, dinner for breakfast, or if you just want some damn good pierogies, everything bagel pierogies are the solution any time of day or night.
Everything Bagel Seasoning
- 1 tablespoon sesame seeds
- 1 teaspoon poppy seeds
- 1 1/2 teaspoons dried minced garlic flakes
- 1 1/2 teaspoons dried minced onion flakes
- 1/2 teaspoon coarse kosher salt (Morton's)
- 1/4 teaspoon coarsely ground black pepper
- 6 ounces (170 grams) cream cheese, softened
- 2 tablespoons everything bagel seasoning
- 1/4 teaspoon garlic powder
- 1 large egg
- 1/2 cup (4 ounces; 113 grams) plain Greek yogurt (any fat percentage)
- 3 tablespoons (1 1/2 ounces; 43 grams) unsalted butter, melted and slightly cooled
- 2 cups (8 1/2 ounces; 240 grams) unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg
- 1 tablespoon water
- 3 tablespoons butter
- 1 tablespoon everything bagel seasoning
Make the everything bagel seasoning:
- Toast the sesame seeds and poppy seeds in a small skillet over medium heat, stirring occasionally just until the sesame seeds are fragrant and starting to turn golden.
- Add the garlic and onion and cook, stirring constantly, for about 20 seconds more to toast lightly, then remove from the heat and transfer to a bowl.
- Cool to room temperature, then stir in the salt and pepper.
Make the filling:
- Stir the cream cheese, bagel seasoning, and garlic powder together with a silicone spatula until blended.
- Refrigerate until you're ready to fill the pierogies.
Make the dough:
- Whisk 1 egg, yogurt, and butter together in a bowl.
- Whisk the flour and salt together in a large bowl.
- Gently stir the wet ingredients into the flour. The dough will initially be very dry and shaggy, seeming as if it will never come together, but have no fear: Keep stirring, and it will pull itself into shape.
- Once the dough starts to come together, press and smash it against the sides of the bowl with your palms, picking up dough bits and essentially kneading it within the bowl until it forms a ball.
- Tip the dough and any remaining shaggy flakes out onto a clean work surface. Knead until smooth, about 1 minute.
- Cover the dough with the bowl and let rest 15 minutes.
- Make an egg wash by whisking the remaining egg and water in a small bowl.
Assemble the pierogies:
- Line a rimmed baking sheet with waxed paper.
- Divide the rested dough into 4 equal pieces. Set aside 3 dough pieces and cover with the mixing bowl.
- Roll the remaining dough as thinly as possible into a rough 8- by 12-inch rectangle.
- Using a 3-inch round cookie cutter, cut out 6 rounds of dough. If the dough isn't quartered evenly, you may get 5 rounds from one piece and 7 from another. Resist the temptation to re-roll dough scraps for additional rounds. It seems wasteful, but the dough won't be as tender the second time around.
- Place 1 teaspoon filling into the center of each dough round. Using your finger, swipe a very scant amount of egg wash—just a light touch—around the dough edge.
- Fold into a half-moon shape: Either fold the dough over the filling on the work surface—I call this "the blanket"—or gently cup the pierogi in your hand in a U shape—I call this "the taco."
- Gently but firmly seal the pierogi by pinching and squeezing the edges together with your thumb and pointer finger. Start with one pinch at the top, then move to one "corner" of the pierogi and pinch along the edge back to the top. Repeat on the opposite side to finish sealing the pierogi.
- Transfer to the baking sheet and repeat with remaining dough rounds and filling.
Cook the pierogies:
- To boil and pan-fry fresh or frozen pierogies, bring a large pot of water to a boil over medium-high heat.
- Add pierogies and cook until floating, about 2 to 3 minutes for fresh and 4 to 5 minutes for frozen. Drain well.
- Meanwhile, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add as many pierogies as will fit in the skillet in a single layer without crowding.
- Cook until pierogies are brown and crispy, about 2 minutes per side. Repeat with additional butter and pierogies.
- Sprinkle generously with everything bagel seasoning and serve immediately.
Filling can be made up to 2 days ahead. Refrigerate in an airtight container.
Pierogies can be frozen for up to 3 months before cooking.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 645Total Fat: 36gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 181mgSodium: 1484mgCarbohydrates: 57gFiber: 2gSugar: 2gProtein: 23g
The nutritional information above is computer-generated and only an estimate.
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