Everything Bagel Cream Cheese Donuts

Makes 12 Donuts

A savory donut? It sounds strange, but these are downright delicious.

Donut dough is actually pretty neutral on its own. It’s soft, rich, and only slightly sweet—the real sweetness comes from the glazes, coatings, and fillings. Strip all that away, and you’re left with plush, fluffy fried bread… so why couldn’t it go savory?

This version uses the same pillowy dough as my sweet donuts which you can make same day or let rise overnight (my preferred method). Once fried golden, they’re filled with a mixture of cream cheese, sour cream, scallions, chives, and lemon—like a bagel schmear, but lighter. They’re dipped in butter and coated in everything bagel seasoning, giving you a crunchy, salty bite that balances with that soft, creamy center.

WHAT YOU’LL NEED

INGREDIENTS

Donut Dough

  • 3 cups all-purpose flour (380 g)

  • ⅓ cup granulated sugar (67 g)

  • 1 ¾ tsp kosher salt (7 g)

  • 2 ¼ tsp instant yeast (7 g)

  • 3 large eggs, room temp

  • ½ cup lukewarm water (120 g, below 110°F)

  • 6 tbsp unsalted butter, room temp (85 g)

  • Vegetable or canola oil, for frying

Scallion Cream Cheese Filling

  • 12 oz cream cheese, softened

  • ½ cup sour cream

  • ½ tsp lemon zest

  • ½ tsp Diamond Crystal kosher salt (or ¼ tsp Morton kosher)

  • ½ tsp black pepper

  • ⅓ cup scallions, finely sliced

  • ¼ cup chives, finely chopped

Everything Bagel Topping

  • 3 tbsp unsalted butter, melted

  • ½ cup everything bagel seasoning

DIRECTIONS

Make the Donuts

  1. In a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, yeast, eggs, and water. Mix on medium speed for 6-8 minutes; the dough will still be loose and sticky.

  2. Add the softened butter in 3 additions. Once all the butter is incorporated, switch to the dough hook attachment, then continue mixing on medium for 6–8 minutes more. The dough should become smooth, elastic, and pass a windowpane test.

  3. Lightly grease your hands and shape the dough into a rough ball. Transfer to a well-greased large bowl, cover with plastic wrap, and proceed with one of the options below:

    • Same-Day Rise: Let rise at room temperature until doubled in size, about 1½–2 hours, depending on temperature.

    • Overnight Rise: Let dough rest at room temperature for 30 minutes, then refrigerate for 8–24 hours.

    Meanwhile, make the Scallion Cream Cheese Filling (instructions below).

  4. Once dough is risen, cut 12 squares of parchment paper (about 4 inches each) and place on a sheet tray.

  5. Turn out dough onto a lightly floured work surface and divide into 12 equal portions (about 65–70 g each). Working one piece at a time, tuck the edges underneath, pinching to seal, and roll on an unfloured surface to build tension and smooth.

  6. Transfer each dough ball to a square of parchment. Let rest for 10–15 minutes to relax the gluten, then with lightly greased hands, press each into a flattened disc.

  7. Cover loosely (preferably with lightly greased plastic wrap) and let rise until very puffy and airy, about 60–75 minutes.

  8. In a large pot or Dutch oven, heat 2 inches of oil to 340–345°F (171–174°C). Set up your frying station before starting:

    • a sheet tray lined with paper towels

    • tongs

    • a spatula

    • a small bowl for discarded parchment

  9. Working in batches of 3–4 donuts, lower the donuts (parchment and all) into the oil with a spatula. After a few seconds, the parchment will release—remove it with tongs. Fry for 90–120 seconds per side, until deep golden brown.

  10. Transfer to the paper towel–lined tray and continue frying, maintaining an oil temperature between 340–345°F.

Make the Scallion Cream Cheese Filling

The filling can be made up to 1 day ahead and refrigerated. Let sit at room temperature for 20–30 minutes before using so it is soft enough to pipe.

  1. To mix by hand: Finely chop the scallions and chives. In a large bowl, beat the softened cream cheese until completely smooth, then add the remaining ingredients and mix until fully combined and creamy.

  2. To use a food processor: Combine all ingredients and pulse until smooth and evenly combined, stopping to scrape down the sides as needed. Avoid over-processing, which can make the filling too loose.

Coat & Fill Donuts

  1. Dip one side of each donut into melted butter, then immediately dip into the everything bagel seasoning, swirling to coat.

  2. Once all donuts are coated, pierce a hole into the side of each one using a paring knife or skewer. Insert the skewer or handle of a small spoon into the opening and gently press outward from the inside, moving it around to create a wider cavity for the filling.

  3. Transfer the scallion cream cheese filling a piping bag fitted with a small round tip (or Bismarck tip) and fill each donut. Serve immediately.

RECIPE NOTES & TIPS

  • Like all fried foods, these are best eaten the same day. If needed, store filled donuts in an airtight container in the refrigerator for up to 1–2 days. The dough will firm up slightly, but they’ll still be delicious.

  • For the best filling, it should be smooth but not chunky, as that can clog your piping tip when filling the donuts. Be sure the scallions and chives are very finely chopped if mixing by hand. If it’s too chunky, pulse briefly in a food processor until smooth and pipeable.

  • The rise time can vary depending on the temperature of your dough and kitchen. If your kitchen runs cool, the dough may need more time; if it’s warm, it may rise faster. Go based on visual cues (doubled in size) rather than the clock.

  • For the second rise (after shaping), the visual change is more subtle than the first proof. I recommend taking a quick before and after photo on your phone—this makes it much easier to see when the dough is properly proofed.

  • To be precise and consistent when baking, I recommend using a Digital Food Scale. The one I linked is relatively inexpensive and in my opinion, a great investment for any home kitchen! But if you don’t have one, I’ll always include cup measurements as well.