These cream cheese stuffed garlic bagels are the perfect snack or breakfast treat! Soft bagels filled with creamy goodness and a zesty garlic flavor make them hard to resist.
Honestly, I can’t help but smile when I’m enjoying one of these! Pair it with a hot cup of coffee, and it’s a cozy moment you won’t want to miss. Yum!
Ingredients & Substitutions
All-purpose flour: This is a key ingredient for the bagel’s chewy texture. If you’re looking for a gluten-free option, use a gluten-free all-purpose blend, but the texture may vary.
Active dry yeast: This helps the dough rise. You can substitute with instant yeast—just use the same amount and mix it straight into the flour without proofing first.
Sugar: Used to help activate the yeast and add a slight sweetness. If you’re avoiding sugar, use a sugar substitute like honey or maple syrup but adjust the liquid slightly.
Cream cheese: It gives the filling its rich, creamy quality. If you’re dairy-free, try vegan cream cheese or a kidney bean puree for a lower-fat alternative.
Butter: Unsalted is best for the topping to control salt levels. If you prefer a dairy-free version, use coconut oil or a plant-based butter.
How Do You Get That Perfect Bagel Texture?
Getting that classic bagel texture is all about the kneading and boiling steps. Kneading is important to develop gluten for chewiness. Here’s how to tackle it:
- After mixing the dough, knead it for 8-10 minutes until it feels smooth and elastic. If it’s sticky, sprinkle a bit more flour, but don’t overdo it.
- Boiling the bagels before baking gives them that signature chewy crust. Make sure the water is at a gentle boil and add sugar or honey for sweetness.
Boil each bagel for 1 minute on each side. This is where the magic happens!
Lastly, be patient while they rise. The more they rise, the lighter and more airy they’ll become. Enjoy the process!
How to Make Cream Cheese Stuffed Garlic Bagels
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups warm water (about 110°F / 43°C)
- 2 tbsp sugar
- 1 1/2 tsp salt
For Boiling:
- 2 quarts water
- 2 tbsp sugar or honey
For the Garlic Topping:
- 3 tbsp unsalted butter, melted
- 3 cloves garlic, finely minced or grated
- 2 tbsp fresh parsley, finely chopped (or dried parsley)
- 1 tbsp sesame seeds
- 1/2 tsp dried oregano or Italian herbs (optional)
For the Filling:
- 8 oz cream cheese, softened
- 1 tbsp fresh parsley, finely chopped
- 1 garlic clove, finely minced or grated
- Salt and pepper to taste
How Much Time Will You Need?
You’ll need about 15 minutes for prep, 1 hour for the dough to rise, and then another 20-25 minutes for baking. In total, it will take about 1 hour and 45 minutes to enjoy these delicious bagels from start to finish!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, dissolve the sugar in warm water. Then, sprinkle the yeast on top and let it sit for about 5-10 minutes until it becomes foamy. This means the yeast is active!
2. Make the Dough:
Next, add the flour and salt to the yeast mixture. Mix everything together until a dough starts to form. Now, knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. This step is very important for that chewy bagel texture!
3. Allow to Rise:
Put the dough into a lightly oiled bowl and cover it with a kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 hour, or until it has doubled in size. Patience is key here!
4. Prepare the Filling:
While the dough is rising, prepare the filling. In a bowl, mix together the softened cream cheese, minced garlic, parsley, salt, and pepper until smooth. Set this aside while you wait for the dough.
5. Shape the Bagels:
Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball, then flatten it into a disk. Place about 1 to 1 1/2 tablespoons of the cream cheese mixture in the center of each disk.
6. Seal and Shape:
Carefully fold the edges of the dough over the filling and pinch them to seal. Then, poke a hole in the center with your finger and gently stretch it to form the bagel shape. Repeat with the remaining dough.
7. Final Rise:
Place the shaped bagels on a parchment-lined baking sheet. Cover them and let them rise for another 20 minutes while you preheat your oven.
8. Preheat and Boil:
Preheat your oven to 425°F (220°C). Meanwhile, bring 2 quarts of water and the sugar or honey to a boil in a large pot. Boil the bagels 2-3 at a time for about 1 minute on each side. Use a slotted spoon to remove them and place them back on the baking sheet.
9. Prepare Garlic Topping:
In a small bowl, mix together the melted butter, minced garlic, parsley, sesame seeds, and oregano. This will be the fabulous topping for your bagels!
10. Brush the Bagels:
Generously brush each boiled bagel with the garlic butter mixture, making sure to coat them well!
11. Bake:
Bake the bagels in the preheated oven for about 20-25 minutes or until they are golden brown and cooked entirely through. They will smell amazing!
12. Serve:
Once out of the oven, feel free to brush any remaining garlic butter on top for extra flavor. Allow the bagels to cool slightly before you dive in. Enjoy them warm or at room temperature!
These bagels are a delicious treat, featuring a soft, chewy texture filled with creamy garlic herb cheese and topped with flavorful garlic butter and sesame seeds. Perfect for breakfast or a tasty snack!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used for a healthier option, but it may make the bagels denser. Consider using a mix of all-purpose and whole wheat flour (e.g., 50/50) to maintain some chewiness while adding fiber.
How Can I Store Leftover Bagels?
To store leftover bagels, place them in an airtight container or a resealable plastic bag at room temperature for up to 2 days. For longer storage, freeze them! Just wrap them tightly and they can last for up to 3 months. To reheat, toast straight from the freezer.
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough ahead of time! After kneading, you can refrigerate it for up to 24 hours. Just remember to let it come to room temperature and rise again for about 30 minutes before shaping the bagels.
What If I Don’t Have Fresh Garlic?
If you don’t have fresh garlic on hand, garlic powder can be a good substitute. Use about 1/8 teaspoon of garlic powder in both the filling and the topping for every clove of fresh garlic. Adjust to taste, as garlic powder is more concentrated.