Cream Cheese Stuffed Garlic Bagels
Enjoy these delightful Homemade Cream Cheese Stuffed Garlic Bagels, a perfect blend of chewy bread and creamy garlic filling, ideal for breakfast, brunch, or a quick snack.
Ingredients
Dough Ingredients
- 1.5 cups 1 1/2 cups warm water Essential base that activates the yeast.
- 2 teaspoons 2 teaspoons instant yeast Key for creating fluffy, chewy bagels.
- 1 tablespoon 1 tablespoon barley malt syrup or honey Infuses sweetness and flavor.
- 4 cups 4 cups bread flour Provides strength for a dense, chewy bagel.
- 2 teaspoons 2 teaspoons fine salt Enhances the overall flavor.
- 10 cups 10 cups water for boiling Aids in achieving classic bagel texture.
- 1 tablespoon 1 tablespoon barley malt syrup or honey for boiling Promotes a shiny crust.
- 1 teaspoon 1 teaspoon baking soda Contributes to texture and color.
Filling and Topping
- 8 oz 8 oz full-fat block cream cheese The star of the stuffing, rich and creamy.
- 1/3 cup 1/3 cup finely grated Parmesan cheese Adds depth and flavor.
- 2 scallions 2 scallions, finely chopped Brings freshness.
- 1 teaspoon 1 teaspoon garlic powder Amplifies garlic flavor.
- 1/4 teaspoon 1/4 teaspoon black pepper Adds subtle warmth.
- 5 tablespoons 5 tablespoons unsalted butter, melted Enriches flavor.
- 4 cloves 4 cloves minced garlic Adds aroma.
- 2 tablespoons 2 tablespoons fresh parsley, chopped Lends vibrant color and flavor.
- 2 tablespoons 2 tablespoons grated Parmesan cheese for topping Offers an extra cheesy finish.
- 1/4 teaspoon 1/4 teaspoon fine salt for butter mixture Balances richness.
- pinch Pinch of red pepper flakes (optional) For a hint of spice.
Instructions
Preparation
- Activate the Yeast: Combine warm water, instant yeast, and barley malt syrup or honey in a large mixing bowl; let sit until frothy, about 5-10 minutes.
- Mix the Dough: Add bread flour and fine salt to the yeast mixture; stir until a firm dough forms.
- Knead the Dough: On a floured surface, knead the dough for 8-10 minutes by hand or 6-7 minutes in a stand mixer until smooth and elastic.
- Let it Rise: Place the dough in an oiled bowl, cover, and let rise at room temperature until puffy, about 60 minutes.
- Shape the Bagels: Divide the dough into 8 pieces, roll into balls, poke a hole through the center, and stretch into rings.
- Rest Before Boiling: Place on a parchment-lined baking sheet and rest while preheating oven to 425°F (220°C).
- Boil the Bagels: In a pot, bring water, barley malt syrup or honey, and baking soda to a boil. Boil 2 bagels at a time for 30 seconds per side, then return to baking sheet.
- Bake: Bake in the oven for 18-20 minutes until golden brown. Cool for 10 minutes.
- Prepare Filling: Blend cream cheese, Parmesan, scallions, garlic powder, and black pepper until smooth.
- Stuff the Bagels: Cut slits in each bagel and pipe in the cream cheese mixture.
- Finish with Garlic Butter: Mix melted butter, minced garlic, parsley, grated Parmesan, fine salt, and red pepper flakes; brush over stuffed bagels.
- Bake Again: Reduce oven temperature to 350°F (175°C) and bake for an additional 12-15 minutes until edges are crisp.
- Serve hot.
Notes
To ensure consistent bagels, monitor water temperature; it should be warm to the touch but not hot. When kneading, add enough flour to prevent sticking but avoid excessive flour that could dry out the dough. Experiment with various herbs or spices for the filling.