Everything bagel morning buns from Small Batch Bakes: Baking Cakes, Cookies, Bars and Buns for One to Six People (page 126) by Edd Kimber

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on October 21, 2025

    I omitted the pancetta, so added a bit of salt to the cheese sauce. I found the chilled dough easy to work with. There was a generous amount of sauce, but it was thick and stayed put while rolling. My buns needed a few extra minutes to bake. I used TJ's bagel seasoning. The buns were a little messy to eat warm, due to the sauce, but that firmed up upon cooling. We loved them. If I made them with pancetta, I'd probably only use half the amount (100g).

  • Foodycat on September 03, 2022

    Absolutely delicious - albeit a bit too salty - but I have some quibbles with the recipe. I would have appreciated a little more guidance with the brioche recipe - after the overnight proving should it be risen? How much? Mine was faintly puffy but hardly risen at all, which made rolling it out a challenge. Which also meant there was too much cheese sauce to dough - it was a very thick layer so not much of a scroll and when they baked most of the cheese sauce melted out. I think next time I would do a 1/2 quantity of the cheese sauce.

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