Stuffed Bagels are a delightful twist on traditional bagels, featuring a simple 4-ingredient dough stuffed with creamy fillings like cream cheese. This recipe skips yeast and boiling, making it quick and easy to prepare.
After mixing Greek yogurt, flour, baking powder, and salt to form a dough, it’s divided and wrapped around cubes of cream cheese before baking. The result? Miniature bagel bites with a crispy exterior and gooey center, enhanced by a sprinkle of Everything But The Bagel Seasoning (EBTB).
To serve, enjoy these bagels warm from the oven as a satisfying snack or breakfast treat. They pair well with coffee or tea for a cosy start to the day. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze individually wrapped bagels for up to 1 month. To reheat, thaw overnight in the fridge or microwave briefly until warm. Stuffed Bagels are perfect for meal prep or quick bites on busy mornings, offering a homemade alternative to store-bought treats.
Stuffed Bagels Recipe
Ingredients
- 1 cup plain Greek yogurt
- 1 cup All-purpose flour
- 2 tsp Baking powder
- ½ tsp Salt
- 4 oz cream Cheese cut into 8 cubes (about 1½ teaspoons each)
- 1 Egg white whisked
- Everything But The Bagel Seasoning EBTB, for sprinkling
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix the flour, baking powder, and salt. Add the Greek yogurt and stir with a large spoon until a sticky dough forms. You’ll know it’s ready when the dough pulls away from the sides of the bowl.
- Divide the dough into 8 equal balls. Sprinkle some flour over your work station and lightly flour your hands. Flatten each ball into an even layer.
- Place a cube of cream cheese in the center of each flattened ball. Fold the sides of the dough around the cream cheese to seal it in completely. Ensure all sides are sealed to prevent the cream cheese from bursting out while baking. Use a little hot water on your fingers to help seal the edges if needed.
- Place the sealed balls on the prepared baking sheet. Brush each with the whisked egg white and sprinkle EBTB seasoning on top.
- Bake for 25 minutes or until golden brown.
- Let them cool slightly before serving.
Notes
- Seal the Dough Well: Ensure the edges are tightly sealed to prevent the cream cheese from bursting out during baking. Use a little water on your fingers to help seal the edges if needed.
- Use Fresh Ingredients: Fresh Greek yogurt and cream cheese will give the best texture and flavor. Avoid using yogurt that is too watery.
- Don’t Overwork the Dough: Mix the dough just until it comes together. Overworking it can make the bagel bites tough instead of tender and fluffy.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 155 kcal |
| Fat | 12g |
| Carbohydrates | 26g |
| Protein | 10g |
| Sugar | 4g |
| Sodium | 225mg |
Can I Use Different Types of Yogurt For the Dough?
Yes, you can use plain Greek yoghurt or regular plain yoghurt. The key is to use yoghurt with a thick consistency to achieve the right dough texture.
Can I Substitute the Cream Cheese Filling With Something Else?
Absolutely! You can experiment with different fillings such as jam, and Nutella, or savoury options like cooked bacon and cheese. Just make sure the filling is not too runny to avoid leaking during baking.
How Do I Store Leftover Stuffed Bagels?
Store any leftover bagels in an airtight container in the refrigerator. They should stay fresh for up to 3 days. To reheat, you can warm them in the microwave for a few seconds or toast them in a toaster oven until heated through.