These cream cheese stuffed garlic bagels are a tasty treat! Soft bagels filled with creamy goodness and a hint of garlic make for a perfect breakfast or snack.
Honestly, who can resist that cheesy center? I love to enjoy them warm, and sometimes I even add a little extra garlic! They’re super easy to whip up and always a crowd-pleaser!
Key Ingredients & Substitutions
Active Dry Yeast: This is crucial for making your bagels rise. If you can’t find dry yeast, you could use instant yeast instead—just skip the activation step.
All-Purpose Flour: It’s perfect for bagels, providing a chewy texture. If needed, you can also mix in some bread flour for extra chewiness or use a gluten-free blend if you’re looking for a gluten-free option!
Cream Cheese: Softened cream cheese gives the bagels their lovely filling. You can replace it with ricotta or even a dairy-free cream cheese if you want it to be lactose-free.
Garlic: Fresh minced garlic is best for flavor. If you’re in a pinch, garlic powder can be used instead. You might want to increase the amount since fresh garlic has a milder taste!
Herbs: I enjoy using parsley and oregano for earthy flavor. You can swap for fresh versions if you have them, or use dried basil for a new twist!
How Do You Achieve That Chewy Bagel Texture?
The secret to bagel texture lies in the boiling step. Boiling them before baking helps activate the starches, giving them that delightful chewy crust. Follow these easy steps:
- Bring water to a rolling boil and add baking soda—this alkalizes the water, which helps the bagels brown.
- Boil each bagel for 1 minute on each side. This may seem odd, but this technique really enhances that classic bagel texture.
- Transfer the bagels to a parchment-lined baking sheet after boiling to prevent sticking.
How to Make Cream Cheese Stuffed Garlic Bagels
Ingredients You’ll Need:
For the Bagels:
- 2 ¼ tsp active dry yeast (1 packet)
- 1 ½ cups warm water (110°F/45°C)
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 ½ tsp salt
- 4 oz cream cheese, softened
For the Garlic Butter:
- 3 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- 1 tsp dried parsley flakes
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp poppy seeds (optional)
For Boiling:
- 4 cups water
- 2 tbsp baking soda
How Much Time Will You Need?
This delicious bagel recipe requires about 1 hour and 10 minutes of active prepping time, plus 30 minutes for the second rise and 20-25 minutes for baking. In total, plan for around 2 hours from start to finish, including rising and baking time. It’s well worth the wait for these scrumptious bagels!
Step-by-Step Instructions:
1. Activate the Yeast:
In a large bowl, dissolve the granulated sugar in warm water. Then, sprinkle the active dry yeast over the water. Let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is activated and ready to work its magic!
2. Make the Dough:
Add the flour and salt to the yeast mixture. Stir everything together until a dough starts to form. Transfer it to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. This helps develop the gluten for that perfect chewy bagel texture.
3. First Rise:
Place the dough in a lightly oiled bowl and cover it with a clean towel. Set it in a warm place and let it rise for about 1 hour or until doubled in size. Patience is key here; the dough needs to puff up!
4. Prepare Garlic Butter:
While the dough rises, mix together the melted butter, minced garlic, dried parsley, oregano, garlic powder, and onion powder in a small bowl. This will give your bagels a drool-worthy garlic flavor.
5. Shape the Bagels:
Once the dough has risen, punch it down to release the air. Divide it into 8 equal pieces. Flatten each piece in your palm and put about 1 tablespoon of cream cheese in the center. Pinch the edges up and around the cream cheese to seal it well, then shape it into a round bagel with a hole in the middle.
6. Second Rise:
Lay the shaped bagels on a parchment-lined baking sheet. Cover them with a towel and let them rise for another 20-30 minutes. They just need a little more time to puff up!
7. Boil the Bagels:
Preheat your oven to 425°F (220°C). In a large pot, bring 4 cups of water and the baking soda to a boil. Carefully boil the bagels, a few at a time, for 1 minute on each side. This will give them their famous chewy texture. Using a slotted spoon, remove the bagels from the water and place them back on the baking sheet.
8. Apply Garlic Butter:
Generously brush the garlic butter mixture over each bagel. Make sure some of the minced garlic sticks to the surface for that extra flavor!
9. Bake the Bagels:
Place the baking sheet in the oven and bake for 20-25 minutes, or until the bagels are golden brown and fully cooked. Your kitchen will smell incredible!
10. Serve:
Once they’re out of the oven, let the bagels cool slightly on a wire rack. Serve them warm, and enjoy your homemade cream cheese stuffed garlic bagels. They’re perfect for breakfast or any snack time!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option! Just keep in mind that it may affect the texture, making the bagels a bit denser. You might want to mix in half all-purpose flour for a better balance.
How Do I Store Leftover Bagels?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to a week or freeze them for up to 3 months. To reheat, simply pop them in the toaster or oven until warmed through!
What If My Dough Doesn’t Rise?
If your dough doesn’t rise, it could be due to inactive yeast. Make sure the water is at the right temperature (about 110°F/45°C) when activating the yeast. If it still doesn’t rise, the yeast may be old, so check the expiration date on the package.
Can I Add Other Fillings to My Bagels?
Absolutely! Feel free to experiment with other fillings like cheddar cheese, spinach, or different flavored cream cheeses. Just ensure you don’t overfill so you can still seal the bagel properly.