We’ve always been fans of bagels that pack a punch, and our Cream Cheese Stuffed Garlic Bagels bring that excitement right to your kitchen. Imagine soft, chewy bagels loaded with rich cream cheese and a garlicky twist—it’s the ultimate comfort food with a modern spin.
These homemade treats draw from classic bagel traditions while adding our flavorful flair, making them perfect for breakfast or a quick snack. We’re confident you’ll love how simple yet satisfying they are.
Ingredients
To craft our Cream Cheese Stuffed Garlic Bagels, we select high-quality ingredients that deliver a soft, chewy texture with a bold, garlicky cream cheese filling. Below, we list them in the order they’re typically used, including any necessary prep notes for accuracy.
Dough Ingredients
- 1 ½ cups warm water (around 110°F, to activate the yeast effectively)
- 1 packet (2 ¼ teaspoons) active dry yeast (ensure it’s fresh for optimal rise)
- 1 tablespoon sugar (helps feed the yeast and enhance flavor)
- 1 teaspoon salt (for seasoning the dough base)
- 4 cups all-purpose flour (sifted, for a smooth and elastic dough)
Filling Ingredients
- 8 ounces cream cheese (softened at room temperature for easy mixing)
- 4 garlic cloves (minced for a pungent, aromatic punch)
- 2 tablespoons fresh chives (finely chopped to add a fresh, herbaceous note)
Additional Ingredients
- 1 tablespoon baking soda (added to boiling water for the bagel bath, creating that signature shine and chew)
- 1 tablespoon olive oil (for brushing the bagels before baking)
- Optional toppings: 2 tablespoons sesame seeds or everything bagel seasoning (sprinkled on top for extra crunch and flavor)
Instructions
Now that we have gathered our high-quality ingredients, let’s guide you through crafting these irresistible Cream Cheese Stuffed Garlic Bagels. We promise these steps will yield soft, chewy bagels bursting with garlicky flavor and creamy goodness.
Prepare the Ingredients
Before we begin, ensure all components are prepped for seamless assembly. Start by softening 8 ounces of cream cheese at room temperature for about 30 minutes until it’s smooth and spreadable. Mince 4 cloves of garlic finely to release their pungent aroma, and chop 2 tablespoons of fresh chives for a fresh, onion-like bite. Measure out 1 1/2 cups warm water (around 110°F) and combine it with 2 1/4 teaspoons active dry yeast and 1 tablespoon sugar in a bowl—let this mixture sit for 5 minutes until it foams, indicating the yeast is active. In another bowl, whisk together 4 cups all-purpose flour and 1 1/2 teaspoons salt to create a dry mix ready for action.
Make the Dough
We begin by activating our dough to achieve that signature bagel texture. In a large mixing bowl, pour the foamy yeast mixture into the dry mix and stir vigorously with a wooden spoon until a shaggy dough forms. Knead the dough on a lightly floured surface for 10 minutes until it’s smooth and elastic, developing gluten that gives our bagels their chewy bite. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 hour until it doubles in size—the aroma of yeast will fill your kitchen, signaling it’s ready for the next step.
Stuff the Bagels
With the dough risen, it’s time to add the creamy, garlicky heart of our bagels. Punch down the dough to release gases, then divide it into 8 equal portions on a floured surface. Roll each portion into a ball, then use your thumb to create a well in the center. In a small bowl, blend the softened cream cheese with the minced garlic and chopped chives until evenly mixed, forming a flavorful filling. Stuff about 2 tablespoons of this mixture into each dough well, then pinch the edges closed to seal—be gentle to avoid leaks during baking, ensuring a surprising burst of rich, tangy creaminess in every bite.
Boil and Bake
To achieve that classic shiny crust and chewy exterior, we boil the bagels first. Bring a large pot of water to a rolling boil and add 1 tablespoon baking soda for enhanced browning and flavor. Carefully drop 2-3 stuffed bagels into the boiling water at a time, cooking for 1 minute per side until they puff up and float. Remove them with a slotted spoon and place on a parchment-lined baking sheet. Brush each bagel with 1 tablespoon olive oil for a golden finish, then sprinkle with optional toppings like sesame seeds or everything bagel seasoning. Bake in a preheated oven at 425°F for 20-25 minutes until they turn a deep golden brown, filling your home with an irresistible garlicky scent that promises a satisfying crunch.
Tools and Equipment
Before we dive into preparing our Cream Cheese Stuffed Garlic Bagels, having the right tools ensures a seamless process from mixing the dough to baking the perfect batch. We prioritize quality equipment to achieve that signature chewy texture and garlicky aroma.
Essential Tools List
We recommend gathering these key items, organized by their role in the recipe:
- Mixing Bowls: Large and medium-sized bowls for combining ingredients like flour, yeast, and the cream cheese filling. Opt for stainless steel or glass for easy cleaning and durability.
- Measuring Cups and Spoons: Accurate sets for precise measurements of water, sugar, and garlic to guarantee consistent results every time.
- Stand Mixer or Hand Mixer: A stand mixer with a dough hook attachment speeds up kneading the bagel dough until it’s smooth and elastic, or use a hand mixer for smaller batches if you prefer a hands-on approach.
- Rolling Pin: Ideal for rolling out the dough evenly before stuffing it with the cream cheese mixture, ensuring each bagel holds its shape.
- Baking Sheet and Parchment Paper: A sturdy baking sheet lined with parchment paper prevents sticking and promotes even browning during the final bake.
- Large Pot: For the bagel bath—boil the shaped bagels in water with baking soda to create that shiny, authentic crust we’re aiming for.
- Oven and Timer: A reliable oven preheated to the right temperature is crucial for baking, while a timer helps track the process for optimal results.
- Knife and Cutting Board: A sharp knife for mincing garlic and chives, plus a cutting board for prep work to keep everything organized and safe.
With these tools in your kitchen, we’re set to create bagels that are as fun to make as they are to eat. Always check that your equipment is clean and in good condition for the best outcome.
Make-Ahead Instructions
One of the joys of our Cream Cheese Stuffed Garlic Bagels recipe is its flexibility for busy schedules. We can prepare key components in advance to save time while preserving that fresh, garlicky aroma and chewy texture. This approach ensures make-ahead strategies align seamlessly with the tools and steps we’ve already outlined, making your bagel-making experience even more efficient.
Preparing the Dough Ahead
To get a head start, we recommend making the dough up to 24 hours in advance. Here’s how:
- Activate and knead the dough as described: Begin by dissolving the yeast in warm water, adding sugar, salt, and flour, then kneading until smooth and elastic.
- Let it rise initially: Cover the dough in a lightly oiled bowl and allow it to rise in a warm spot until doubled in size, which typically takes 1-2 hours.
- Refrigerate for slow proofing: After the first rise, punch down the dough, shape it into a ball, and wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 24 hours. This slow proofing enhances flavor and texture.
Making the Filling in Advance
The cream cheese filling is straightforward to prepare ahead, ensuring it’s ready when you assemble the bagels.
- Mix the ingredients early: Combine softened cream cheese, minced garlic, and chopped chives in a bowl until well blended. For best results, let it chill to allow flavors to meld.
- Store properly: Transfer the mixture to an airtight container and refrigerate for up to 48 hours. Remember to soften it slightly before stuffing to make handling easier.
Assembling and Storing the Bagels
If you want to go further, we can stuff and shape the bagels ahead of time for a quick bake later.
- Stuff and shape in advance: After the dough has risen and chilled, divide it, stuff each piece with the cream cheese mixture, and seal as per our step-by-step instructions. Place the shaped bagels on a parchment-lined baking sheet.
- Freeze for later use: Arrange the bagels on a tray and freeze until solid (about 1-2 hours), then transfer to a freezer-safe bag or container. They can be stored for up to 1 month. Freezing at this stage locks in the garlicky freshness.
Storage Tips and Reheating Guidelines
For optimal results, here’s a quick reference on storage durations and methods:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration (dough only) | Up to 24 hours | Thaw in the fridge overnight and let it come to room temperature before boiling and baking. |
| Refrigeration (filling only) | Up to 48 hours | Stir well after removing from the fridge to maintain creamy consistency. |
| Freezing (assembled bagels) | Up to 1 month | When ready to bake, boil directly from frozen, adding 1-2 minutes to the boiling time, then proceed with baking as normal. |
By following these make-ahead instructions, we ensure our Cream Cheese Stuffed Garlic Bagels remain a convenient, delicious treat without compromising on quality. Always use fresh ingredients for the best garlicky punch when you bake.
Conclusion
We’re thrilled you’ve followed along with our Cream Cheese Stuffed Garlic Bagels recipe. It’s a game-changer for cozy mornings or quick treats that bring bold flavors to your table. Trust us—these bagels deliver that perfect chewy texture and garlic punch every time. Try them today and let them elevate your homemade baking game.
Frequently Asked Questions
What are Cream Cheese Stuffed Garlic Bagels?
Cream Cheese Stuffed Garlic Bagels are homemade treats that combine soft, chewy bagels with a creamy, garlicky filling. They’re a modern twist on traditional bagels, perfect for breakfast or snacks, offering a comforting blend of flavors that’s simple to make at home.
What ingredients are needed for Cream Cheese Stuffed Garlic Bagels?
You’ll need dough ingredients like warm water, active dry yeast, sugar, salt, and all-purpose flour. For the filling, use softened cream cheese, minced garlic, and fresh chives. Don’t forget baking soda for the bagel bath, olive oil for brushing, and optional toppings like sesame seeds or everything bagel seasoning for extra flavor.
How do I make Cream Cheese Stuffed Garlic Bagels?
Start by preparing the dough: mix and knead ingredients until smooth, then let it rise. Stuff with a cream cheese, garlic, and chive mixture, seal, and shape into bagels. Boil in a baking soda bath, bake until golden, and brush with oil for a shiny crust. The process takes about 1-2 hours total.
What tools are required to make these bagels?
Essential tools include mixing bowls, measuring cups and spoons, a stand or hand mixer, rolling pin, baking sheet with parchment paper, a large pot for boiling, an oven, a timer, and a knife with cutting board. Quality equipment ensures a chewy texture and easy preparation.
Can I make Cream Cheese Stuffed Garlic Bagels ahead of time?
Yes, prepare the dough up to 24 hours in advance and refrigerate for slow proofing. Mix the filling and store for up to 48 hours. Shape and freeze bagels for later; this keeps them fresh and convenient for busy schedules.
How should I store and reheat Cream Cheese Stuffed Garlic Bagels?
Store baked bagels in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Freeze for up to 3 months. To reheat, warm in the oven at 350°F for 5-10 minutes or toast for a fresh, chewy texture.