Stuffed Bagel Bites
Why You’ll Love This
You know those moments when you’re just craving something a bit indulgent but don’t want to commit to a full-blown meal? That’s when I whip up these stuffed bagel bites. My family goes crazy for them because they’re bite-sized, which pretty much means you can eat a dozen without feeling too guilty (though I wouldn’t recommend counting!). I’ve made these for every occasion—from lazy Sunday brunches to hectic weekday dinners—and they never disappoint. Plus, they remind me of that time my aunt tried to make a fancy dinner and ended up with nothing but appetizers… it was a hit!
Ingredients
- 2 cups of all-purpose flour (or whole wheat if you’re feeling fancy)
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1 cup of Greek yogurt (my grandma swears by full-fat, but any will do)
- 4 oz of cream cheese, room temperature
- 1 cup of shredded mozzarella
- 1 egg, beaten (for egg wash, but you can skip this if you’re out)
- Assorted toppings: sesame seeds, poppy seeds (basically anything you’d put on a bagel)
Directions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Is it just me, or does parchment paper make everything feel more professional?
- In a large bowl, mix flour, baking powder, and salt. Stir in the Greek yogurt until the mixture forms a dough. Okay, it’s going to be sticky, but that’s part of the fun, right?
- Turn the dough out onto a floured surface and knead until it’s, well, not sticking to everything. About 5 minutes should do the trick.
- Roll the dough into a log and cut into 12 equal pieces. Or try your best, perfection is overrated!
- Flatten each piece into a circle. Place a spoonful of cream cheese and a bit of mozzarella in the center.
- Fold the dough around the filling, pinching the edges to seal. This is where I usually sneak a taste of the filling… quality control!
- Place your stuffed balls on the prepared baking sheet. Brush with beaten egg and sprinkle with your desired toppings.
- Bake for about 20-25 minutes, or until they’re golden brown. Don’t worry if they look a bit weird at this stage – it always does!
Notes
You know, I’ve tried using different cheese like cheddar or gouda and, honestly, they all work well. The one time I tried a bit of brie, though… let’s just say it was too fancy for my taste.
Variations
I once experimented with a sweet version, stuffing them with a cinnamon-sugar mix instead of cheese. It was… interesting. Not my best work, but if you have a sweet tooth, it could be worth a shot.
Equipment
If you don’t have a rolling pin, use a wine bottle. Trust me, it’s more fun than you’d think!
Storage Information
These can be stored in an airtight container for up to 3 days, though honestly, in my house, they never last more than a day!
Serving Suggestions
I love serving these with a side of marinara sauce for dipping. It’s like a mini pizza party, and who doesn’t love that?
Pro Tips
I once tried rushing the kneading step and regretted it because the dough was just a mess. Take your time with this part—your future self will thank you.
FAQ
Q: Can I freeze these?
A: Totally! Just make sure they’re cool before you pop them into a freezer bag. Reheat them in the oven to keep them crispy.
Q: What if I don’t have Greek yogurt?
A: You can use sour cream in a pinch; it won’t be quite the same, but it’ll do.
Q: Are they good cold?
A: They’re best warm, but we’ve definitely eaten them cold and survived! (Some even prefer it.)
