These cream cheese stuffed garlic bagels are a match made in breakfast heaven! With a golden crust and creamy filling, they are perfect for a quick snack or a brunch treat.
I can’t resist the cheesy goodness paired with the garlic flavor. They’re easy to make and always disappear fast—just like that last slice of pizza you secretly saved for later! 😄
Ingredients & Substitutions
Bread Flour: This is key for chewy bagels. If you don’t have it, all-purpose flour works in a pinch, but your bagels may be a bit softer. For a gluten-free option, use a 1:1 gluten-free flour blend.
Active Dry Yeast: If you have instant yeast instead, use the same amount directly without proofing. It’s faster and easier! Or, if you’re looking for a non-yeast option, you could try baking powder bagels, though the texture will be different.
Warm Water: The temperature is important for activating yeast. If you don’t have a thermometer, aim for a temperature you can comfortably touch—like a warm bath.
Cream Cheese: For a lighter filling, consider using ricotta or a dairy-free cream cheese if you’re looking for vegan options. It’s a great way to tweak the flavors while keeping it creamy!
Butter: Unsalted butter is my go-to, but you can swap in olive oil for a dairy-free version. It’ll change the flavor a bit, but still tasty!
How Do You Shape Bagels Without Losing the Filling?
Shaping your bagels can seem tricky, but it’s all about gentle hands and confidence. Here’s how to create the perfect bagel shape while keeping that cream cheese secure:
- Once your dough is flattened, place the filling in the center. Be generous but don’t overfill; 2 tablespoons is just right!
- Carefully fold over the edges of the dough to enclose the filling. Use your fingers to pinch tightly, creating a secure seal.
- To shape into a bagel, roll the ball between your hands gently. You want to form a ring, so continue shaping it, being careful not to puncture the dough.
Do this slowly; it’s worth the extra care to keep that creamy center intact when you boil and bake your bagels!
How to Make Cream Cheese Stuffed Garlic Bagels?
Ingredients You’ll Need:
For The Bagels:
- 3 1/2 cups bread flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups warm water (110°F/43°C)
- 1 tbsp sugar
- 1 1/2 tsp salt
For Boiling:
- 2 quarts water
- 1 tbsp baking soda
For The Garlic Herb Topping:
- 3 tbsp unsalted butter, melted
- 3 cloves garlic, finely minced
- 2 tbsp fresh parsley, finely chopped
- 1/2 tsp salt
For The Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 2 tbsp fresh parsley, finely chopped
- 1 clove garlic, finely minced or grated
- Salt and pepper to taste
How Much Time Will You Need?
This delicious bagel recipe takes about 15 minutes to prepare, plus about 1-1.5 hours for the dough to rise. After that, you’ll spend another 30-35 minutes boiling and baking your bagels. So in total, you’re looking at around 2 hours, but most of that time is just letting the dough rise!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by dissolving the sugar in warm water in a small bowl. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it gets nice and foamy. In a large mixing bowl, combine the bread flour and salt. Add the yeast mixture to the flour and stir it all together until you get a shaggy dough. Now, knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. If you have a stand mixer with a dough hook, you can use that to make it easier! Once kneaded, place the dough in a greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place until it doubles in size, which will take about 1 to 1.5 hours.
2. Prepare the Cream Cheese Filling:
While your dough is rising, mix together your softened cream cheese with the minced garlic, chopped parsley, salt, and pepper in a bowl. Make sure it’s well combined, and then set it aside for later.
3. Shape the Bagels:
Once your dough has doubled in size, punch it down to release some air, and divide it into 6 equal pieces. Roll each piece into a ball and then flatten each one into a disc. Take about 2 tablespoons of the cream cheese filling and place it in the center of each disc. Carefully fold the edges of the dough around the filling, pinching them together to seal it all up. Then, gently shape it into a ring (or bagel shape), making sure the filling is nicely enclosed. Place your shaped bagels on a parchment-lined baking sheet. Cover them and let them rest for about 15 minutes.
4. Boil the Bagels:
While your bagels are resting, preheat your oven to 425°F (220°C). In a large pot, bring 2 quarts of water to a boil and then add the baking soda. Once it’s boiling, carefully place the bagels in the water—boil them for 1-2 minutes on each side to get that chewy texture. After boiling, remove them with a slotted spoon and return them to the parchment-lined baking sheet.
5. Add Garlic Herb Topping and Bake:
Brush the tops of the bagels generously with the melted butter. Combine the minced garlic, chopped parsley, and salt into the remaining butter (or just brush them separately) and sprinkle this mixture over the bagels. Now it’s time to bake! Place the bagels in the preheated oven and bake for about 20-25 minutes, or until they’re beautifully golden brown.
6. Cool and Serve:
Once baked, let your bagels cool slightly on a wire rack before serving. They’re best enjoyed warm, as the creamy cheese will be melty and delicious inside, surrounded by the flavorful garlic herb crust. Enjoy your homemade bagels for breakfast or as a tasty snack!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour if you don’t have bread flour. However, note that the bagels may be slightly softer and less chewy since bread flour has a higher protein content.
What If My Dough Doesn’t Rise?
If your dough isn’t rising, check if your yeast is still active. You can test it by mixing it with warm water and sugar—if it doesn’t foam, your yeast may be expired. Make sure your rising environment is warm but not too hot, ideally around 75-85°F (24-29°C).
How Do I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just place them in a freezer bag, and they’ll keep well for up to 3 months. Reheat from frozen in the oven or toaster.
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough in advance and let it rise in the fridge overnight. Just bring it back to room temperature before shaping and boiling your bagels the next day.