Cream Cheese Stuffed Garlic Bagels
Delight in these homemade bagels stuffed with creamy garlic cream cheese, perfect for brunch or cozy family breakfasts.
Ingredients
Bagel Dough
- 1.5 cups Warm Water Around 105°F for optimal activation.
- 2 teaspoons Instant Yeast Essential for that delightful rise.
- 1 tablespoon Barley Malt Syrup or Honey Adds sweetness and depth to the dough.
- 4 cups Bread Flour High-gluten flour for the best texture.
- 2 teaspoons Fine Salt Enhances the flavor of the bagels.
- 10 cups Water For boiling the bagels.
- 1 tablespoon Barley Malt Syrup or Honey For the boiling water.
- 1 teaspoon Baking Soda Helps create a shiny exterior.
Cream Cheese Filling
- 8 oz Full-Fat Block Cream Cheese The star of our filling.
- 1/3 cup Finely Grated Parmesan Cheese Adds a savory kick.
- 2 Scallions Finely chopped for fresh flavor.
- 1 teaspoon Garlic Powder For a hint of garlicky warmth.
- 1/4 teaspoon Black Pepper A subtle touch of spice.
Garlic Butter
- 5 tablespoons Unsalted Butter Melted for brushing.
- 4 cloves Minced Garlic For the irresistible aroma.
- 2 tablespoons Fresh Parsley Chopped for color and freshness.
- 2 tablespoons Grated Parmesan Cheese For extra cheese flavor.
- 1/4 teaspoon Fine Salt To season the butter mixture.
- Pinch Red Pepper Flakes (optional) For a little kick.
Instructions
Preparation
- Combine warm water, instant yeast, and barley malt syrup or honey in a large mixing bowl. Let it sit for 5-10 minutes until frothy.
- Add bread flour and fine salt to the yeast mixture. Stir until a firm dough forms.
- Knead the dough for 8-10 minutes by hand or 6-7 minutes in a stand mixer until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it, and let it rise at room temperature for around 60 minutes.
- Divide the dough into 8 equal pieces. Roll each into a tight ball, poke a hole through the center, and gently stretch into a ring.
- Let the shaped bagels rest for 15 minutes while preheating your oven to 425°F.
Cooking
- In a large pot, bring the water, barley malt syrup or honey, and baking soda to a gentle boil. Boil 2 bagels at a time for 30 seconds per side, then transfer to lined sheet.
- Bake the bagels in the preheated oven for 18-20 minutes until golden brown. Cool for at least 10 minutes.
- Blend softened cream cheese, parmesan, scallions, garlic powder, and black pepper until creamy. Pipe filling into slits cut across the top of each bagel.
- Mix melted butter, minced garlic, parsley, grated parmesan, fine salt, and red pepper flakes. Brush on the stuffed bagels.
- Reduce oven temperature to 350°F and bake stuffed bagels for an additional 12-15 minutes until edges are crisp.
- Serve hot for the best experience.
Notes
For best results, ensure ingredients are at right temperatures. Avoid overcrowding the pot while boiling bagels. Allowed to cool slightly before filling.