Cream Cheese Stuffed Garlic Bagels are a delicious treat that combines the crispy goodness of bagels with the creamy delight of cream cheese. Imagine the rich garlic flavor making each bite even tastier!
These bagels are perfect for breakfast or a snack anytime. I love to eat them warm with a little sprinkle of extra garlic and herbs on top. Who can resist that cheesy goodness? 🥯✨
Key Ingredients & Substitutions
Active Dry Yeast: This is crucial for the bagel’s rise. If you’d rather use instant yeast, you can simply mix it with the dry ingredients; no need to activate it first!
Bread Flour: Using bread flour gives your bagels a chewier texture. If you don’t have it, all-purpose flour is a good substitute, although your bagels might be a bit softer.
Unsalted Butter: I use unsalted butter to control the saltiness. If you have salted butter, just cut back a bit on added salt in the recipe.
Cream Cheese: For a lighter filling, you can use low-fat cream cheese or even a dairy-free cream cheese if you prefer. It still packs in the flavor!
How Do I Properly Knead the Dough for Perfectly Chewy Bagels?
Kneading is an essential step to develop gluten, which gives bagels their distinctive chew. Here’s how to do it:
- Flour your work surface and place the dough on it. Start by pushing the dough away from you with the heel of your hand.
- Fold the dough over, then turn it a quarter turn and repeat. This process should take about 8-10 minutes.
- You’ll know it’s ready when the dough is smooth and elastic; a poke shouldn’t leave a dent!
For extra help, using a stand mixer with a dough hook can make this task much easier. Just let it mix for about 5-7 minutes until you achieve the same texture.
How to Make Cream Cheese Stuffed Garlic Bagels
Ingredients You’ll Need:
For The Bagels:
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/2 cups warm water (110°F/45°C)
- 4 cups bread flour
- 1 tbsp sugar
- 2 tsp salt
For Boiling:
- 4 cups water
- 2 tbsp baking soda
For Garlic Topping:
- 3 tbsp unsalted butter, melted
- 3 cloves garlic, finely minced or grated
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano (optional)
- 1/2 tsp salt
For The Filling:
- 8 oz cream cheese, softened
- 1 tbsp fresh parsley, finely chopped
- 1 garlic clove, minced
- Salt and pepper to taste
How Much Time Will You Need?
This delightful recipe will take about 2 to 2.5 hours in total. You’ll need approximately 30 minutes for prep, plus around 1 to 1.5 hours for the dough to rise. Then, it will take about 25-30 minutes to shape, boil, and bake the bagels. Perfect for a cozy afternoon!
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, dissolve the active dry yeast in warm water. Let it sit for about 5-10 minutes until frothy. This means your yeast is alive and ready to work!
2. Combine Ingredients:
Add sugar, salt, and flour to the yeast mixture. Stir everything together until a rough dough forms. It doesn’t have to be perfect just yet!
3. Knead the Dough:
Turn the dough out onto a floured surface. Knead it with your hands for about 8-10 minutes until it’s smooth and elastic. If you’d like to use a stand mixer with a dough hook, that works wonderfully too!
4. Let the Dough Rise:
Place your kneaded dough in a lightly greased bowl and cover it with a damp towel. Let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size. This step is essential for fluffy bagels!
5. Prepare the Filling:
While your dough is rising, take the time to mix together the softened cream cheese, minced garlic, chopped parsley, salt, and pepper in a bowl. Set this mixture aside for later!
6. Shape the Bagels:
Once the dough has risen, punch it down gently to release the air. Divide it into 8 equal pieces. Roll each piece into a ball and then flatten it slightly. Carefully create a well in the center of each dough piece and spoon a generous amount of the cream cheese mixture inside.
7. Form the Bagel Shape:
Pinch the dough around the filling tightly to seal it, then shape it into a bagel by creating a hole in the center. Make sure the cream cheese is completely enclosed—no peeking!
8. Preheat Your Oven:
Set your oven to 425°F (220°C) to get it nice and hot while you boil the bagels.
9. Boil the Bagels:
In a large pot, bring 4 cups of water and the baking soda to a boil. Carefully boil the bagels, 1-2 at a time, for 1 minute on each side. This step helps give bagels their chewiness! Once done, drain them on a rack.
10. Prepare for Baking:
Place the boiled bagels on a baking sheet lined with parchment paper to prevent sticking.
11. Apply Garlic Butter Topping:
Mix the melted butter with minced garlic, parsley, oregano, and salt. Brush the mixture generously over the tops of the bagels to give them that delicious garlic flavor!
12. Bake the Bagels:
Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and fully cooked through.
13. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool slightly before serving. Enjoy your homemade cream cheese stuffed garlic bagels—they’re a savory, flavorful treat!
Can I Use a Different Type of Cheese for the Filling?
Absolutely! Feel free to experiment with other cheeses like ricotta, feta, or even a vegan cream cheese alternative. Just be sure to adjust the seasoning to complement the new cheese’s flavor!
How Can I Store Leftovers?
To store leftovers, place them in an airtight container in the fridge for up to 3 days. You can also freeze bagels individually wrapped in plastic wrap and then put them in a freezer bag for up to 3 months. Thaw them in the fridge or on the counter before reheating.
What If My Dough Isn’t Rising Well?
If your dough hasn’t risen well, it might be due to inactive yeast or cooler temperatures. To fix this, make sure your yeast is fresh and active, and find a warm spot for the dough to rise, like near a preheated oven or in a sunny corner of your kitchen.
Can I Make the Dough in Advance?
Yes, you can make the dough in advance! After kneading, place it in a greased bowl, cover it, and refrigerate for up to 24 hours. When you’re ready to use it, let it come to room temperature and rise for about an hour before shaping and boiling the bagels.