Delicious Homemade Bagel Bites with Cream Cheese Filling

Cream Cheese Filled Bagel Holes

One of my favorite indulgences is a bagel with cream cheese.  I love to pick up a bagel on my way to market or on trips, but I hate trying to add the cream cheese and not make a mess while I’m trying to eat and drive.  I wanted to find a way to enjoy a smaller version of a bagel with cream cheese and one I could eat “on the run”.

As I scrolled through Facebook earlier in the week, I saw an ad for a local donut shop, and it included donut holes.  The lightbulb was triggered, and I decided to try my hand at making bagel holes or bagel bites.  I also thought it would be amazing if I could fill them with cream cheese, making them easier to eat and take along when leaving the house.

I’ll be honest, the only time I have made real bagels was at a class a friend put on at his house.  He had made the dough and all we did was roll them out, form them and put them in the water, then the oven.  His bagel recipe was using yeast only.  I figured that while I was working on making the bagel bites I could make them a little healthier by using sourdough starter.

It took some trial and error, but I have found what I think is a perfect recipe for bagel holes or bagel bites using sourdough starter.  It takes less than 3 hours (this includes a 90-minute rise time) to make the bagel holes and it was well worth the time and effort.

Equipment needed:

• Stand mixer with dough hook. (I love my Kitchenaid Mixer like this one. https://amzn.to/3KWC90Z  )
• Large bowl
• Baking or cookie sheets
• Parchment paper or oil to grease the baking sheets
• Medium to large pot for boiling water

Ingredients needed:

• 3 ¾ cups bread flour
• 1 tbsp sugar for the dough mixture
• 1 tsp instant yeast
• 2 tsp kosher salt
• 1 cup sourdough discard (can be fed or unfed discard)
• 1 ¼ cup warm water
• 1 package cream cheese – very cold, cut into cubes approximately 1 1/2 tsp.     You can also try filling with chocolate, or fruit jams/jellies, etc.
• 1 egg white plus 1 tbsp water – for egg wash
• 2 tbsp sugar for the boiling water    Or you can use 1 tbsp sugar and 1 tbsp baking soda.

Toppings: (optional)

Use toppings of your choice.  Some examples are:

• Everything bagel seasoning
• Kosher salt
• Cheese
• Toasted sesame seeds

In the bowl of your stand mixer, combine the flour, 1 tbsp sugar, instant yeast, and salt.  Mix or whisk together until combined.

On low speed, add the sourdough discard, and the water until combined.

Increase the speed to medium and knead the dough for 4-5 minutes until it forms into a smooth ball.  The dough should be soft and smooth, not sticky.

Transfer the dough to a large, greased bowl, cover with plastic wrap, and allow to sit for 90 minutes or until it is double in size.

Move the dough onto a smooth surface and divide into 15-20 pieces depending on the size bite you prefer.  Keep the pieces covered with a clean dish towel to avoid drying out.

Preheat the oven to 425 F and prepare your baking sheet(s) by covering with parchment paper or spraying lightly with oil.

Bring a pot with 2 quarts of water and either 2 tablespoons sugar or 1 tablespoon sugar and 1 tablespoon baking soda to a boil.

Roll each piece to form a ball then gently flatten the ball and add a piece of cream cheese to the center of the flattened piece.  Fold the dough and reform into a ball making sure all seams are pinched closed to avoid the cream cheese oozing out.

Once all balls have been filled and reformed, place them in the boiling water for 30 seconds on each side. Don’t over fill the pot.

Remove the balls from the boiling water using a slotted spoon and transfer to the prepared baking sheet.  Lightly brush the bagels with the egg wash, then sprinkle with your favorite toppings.

Bake for 20-25 minutes or until golden brown.  Let these cool fully before attempting to eat.

The cream cheese filling will be very hot and will squirt out and cause burns if not fully cooled.

I found these to be the perfect 2 bite size and very easy to put in a baggie to take when I need to leave the house before I get breakfast.

You can keep them in the refrigerator or freezer and can microwave or place in tan airfryer to rewarm as needed.

 

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