Everything Popovers with Cream Cheese and Lox
For your next brunch, skip the store-bought bagels and instead serve these gorgeous homemade Everything Popovers. The airy, tender bread is incredibly good when split open and smeared with cream cheese, and the concave cup of a split popover serves as the perfect vessel for all of your favorite bagel toppings. Since popovers are best served warm from the oven, assemble your lox plate while these beauties are baking away. Popovers are a simple and decadent treat, but they do require some patience and practice. For the best results, check out our key tips for success here.
Ingredients
- Nonstick baking spray for greasing
- 4 large eggs at room temperature (see Notes)
- 1½ cups whole milk
- 1 teaspoon kosher salt
- 1½ cups all-purpose flour
- 3 Tablespoons unsalted butter melted
- Everything bagel seasoning for sprinkling
- Cream cheese, smoked salmon, thinly sliced red onion, sliced tomato, sliced English or Persian cucumber, capers, fresh dill, and lemon wedges for serving
Instructions
- Preheat the oven to 450°F and arrange a rack in the bottom of your oven. Move the other racks to the top of your oven or remove them, but make sure that your popovers have plenty of space to rise. Thoroughly grease a 6-cup popover pan (see Notes) with baking spray. Allow your oven to get to temperature before you make your popover batter.
- In a blender, blend the eggs with the milk and salt until smooth and frothy, about 15 seconds. Add the flour and blend again, scraping down the sides as needed, until smooth, about 15 seconds more. Add the melted butter and blend to combine.
- Immediately pour the batter into the prepared popover pan, filling each cup about ¾ of the way. Sprinkle each cup with everything bagel seasoning and transfer the pan to the oven.
- Bake the popovers for 20 minutes, then, without opening the oven, reduce the temperature to 350°F and continue baking until the popovers are golden brown and puffed, about 15 minutes more. Try your best to resist opening the oven!
- Remove the popovers from the oven and invert onto a wire rack. Prick the bottom of each one with the tip of a paring knife to let the steam escape (this helps the popovers stay crunchy and maintain their shape!).
- Serve the popovers warm with a spread of cream cheese, smoked salmon, sliced red onion, cucumber, tomato, capers, fresh dill, and lemon wedges.
Notes
Popover pans are specifically designed to help you get the loftiest popovers possible. They have slightly deeper cups and a more open surface to allow for better air circulation. We like this pan and have achieved good results with it! You can also use a standard 12-cup muffin pan for this recipe, but the popovers will be smaller and won’t rise quite as high.
Tried this recipe?Let us know how it was!
