Picture this: a lazy Sunday morning with the sun peeking through your window—perfect for whipping up something delightful. These stuffed bagel balls, with their crisp exterior and gooey, savory center, might just become your new go-to comfort food. Think of them as the culinary equivalent of a warm hug or that classic movie you can’t resist watching over and over again.
Steps
- Preheat your oven to 375°F and line a baking sheet with parchment paper or a silpat, spraying with oil to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the Greek yogurt until the mixture forms small crumbles.
- Lightly flour a work surface, then knead the dough until it becomes tacky but not sticky, approximately 15 turns. Divide the dough into eight equal portions.
- Flatten each dough portion into a circle and place 1/2 tablespoon of cream cheese in the center. Enclose the cream cheese fully with dough, forming a ball, and repeat for all portions.
- Brush the top of each dough ball with beaten egg white and sprinkle with your chosen toppings.
- Place the bagel balls on the top rack of the oven and bake for 25 minutes. Allow them to cool for at least 10 minutes before serving.
- For the air fryer method, preheat it to 325°F, spray the basket with oil, and cook the bagel balls in batches for 11 to 12 minutes until golden. Allow them to cool for at least 10 minutes before serving.
Ingredients
- 1 cup unbleached all-purpose flour (whole wheat or gluten-free mix, 5 oz by weight)
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt (use less if using table salt)
- 1 cup non-fat Greek yogurt (recommended: Stonyfield)
- 4 tablespoons (4 ounces) cream cheese, cut into 8 cubes (use 1/3 less fat cream cheese if desired)
- 1 egg white, beaten (whole egg can also be used)
- Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes
Nutritional Values
Calories: 692 kcal | Carbohydrates: 100 g | Protein: 42 g | Fat: 12 g | Saturated Fat: 8 g | Cholesterol: 14 mg | Sodium: 2196 mg | Fiber: 4 g | Sugar: 12 g
FAQ
- Can I use regular yogurt instead of Greek yogurt for this recipe?
- No, regular yogurt will not work as it is too runny. You need to use thick Greek yogurt, and any liquid should be drained to ensure the right dough consistency.
- What can I use as an alternative to egg wash for a shiny finish?
- If you have egg allergies or prefer not to use eggs, you can brush water over the bagel balls to help the toppings adhere and give them a bit of shine.
- How should I store leftover bagel balls?
- You can wrap the leftover bagel balls in plastic wrap and refrigerate them for up to three days. For longer storage, wrap them tightly in foil or plastic and freeze them. Reheat in the oven, toaster, or air fryer until warm.
- What variations can I try with the cream cheese filling?
- You can get creative with the fillings! Try mixing in chopped scallions or lox with the cream cheese, or add chopped raisins and cinnamon for a sweet option. Each variation can be topped with complementary toppings like dried onion or sesame seeds.
- How do I make gluten-free bagel balls?
- To make gluten-free bagel balls, use Bob’s Redmill Gluten Free 1-to-1 flour. In the air fryer, bake them at 400°F for 12 minutes, turning halfway through. The air fryer tends to produce a golden, crispy crust compared to the oven.
Tips
- Use a silpat mat sprayed with oil to prevent the bagel balls from sticking to the baking sheet, ensuring easy removal after baking.
- Ensure the bagel balls have enough space on the baking sheet as they will expand while baking, reducing the chance of them sticking together.
- Opt for thick Greek yogurt instead of plain yogurt, and drain any excess liquid from the yogurt to achieve the right dough consistency.
- For a gluten-free version, using an air fryer can give a better golden crisp crust compared to the oven.
Equipment
- Silpat (silicone baking mat)
- Air fryer
- Baking sheet
- Parchment paper
