Cream Cheese Filled Bagel Bites

This sourdough cream cheese bagel bites recipe transforms the classic bagel experience into adorable bite-sized morsels perfect for busy mornings or weekend brunches. The tangy sourdough pairs beautifully with the creamy filling for an irresistible treat that will disappear quickly from your table.

I developed these little gems when my family wanted bagels but I didn't have time for the full bagel-making process. The first batch disappeared so quickly that I now routinely double the recipe.

Ingredients

• 1 3/4 cups flour: provides the structure for these bagel bites while still maintaining a tender crumb
• 1/2 cup sourdough starter: adds that distinctive tangy flavor that makes these truly special
• 1 tsp maple syrup: feeds the sourdough and adds subtle sweetness without overwhelming
• 1/2 cup water: creates the perfect hydration level for a chewy bagel texture
• 1 tsp salt: enhances all the flavors and controls fermentation
• 10 tbsp cream cheese: creates a luscious filling that melts slightly while baking
• 1 tbsp baking soda: for the water bath gives the bagels their distinctive chewy exterior
• Optional toppings: like everything bagel seasoning or parmesan cheese add customizable flavor

Step-by-Step Instructions

Initial Mixing:

Combine the flour, starter, maple syrup, water, and salt in your stand mixer bowl and mix on medium speed for a full 10 minutes. This extended mixing time develops the gluten structure which gives the bagel bites their distinctive chew. The dough should form a cohesive ball that clears the sides of the bowl but might still stick slightly to the bottom.

Long Fermentation:

Let the dough proof until doubled in size which typically takes about 12 hours. This slow fermentation develops complex flavors in your bagel bites that you simply cannot achieve with quick breads. I often mix this dough before bed so it's ready to shape in the morning.

Prepare Cream Cheese:

Drop 2 teaspoons of cream cheese at a time onto parchment paper creating 15 small balls. Place these in the freezer until the dough has completed its proofing. Freezing the cream cheese makes it much easier to encase in the dough without making a mess.

Shape The Bagel Bites:

Divide the proofed dough into 15 equal portions. Take each piece and gently flatten it into a circle about 3 inches across. Place a frozen cream cheese ball in the center then bring the edges up and around to completely seal the cream cheese inside. Roll gently between your palms to create a smooth ball.

Cold Retard:

Refrigerate the filled dough balls for at least 1 hour or up to overnight. This step is crucial as it firms up the dough making it easier to handle during the boiling stage and helps the bagel bites hold their shape.

Water Bath:

Bring 6 cups of water with 1 tablespoon of baking soda to a rolling boil. The baking soda alkalizes the water which creates that distinctive bagel crust. Drop the bagel bites into the water 3 or 4 at a time and boil for exactly 1 minute. Remove them carefully and place on a cooling rack to dry slightly.

Add Toppings:

While the bagel bites are still slightly wet from the water bath sprinkle on your favorite toppings which will stick naturally to the damp surface. Everything bagel seasoning is a classic choice but parmesan, grated garlic salt, or cinnamon sugar work beautifully too.

Baking:

Bake in a preheated 400°F oven for 15 minutes until the bagel bites have turned a beautiful golden brown. The cream cheese inside will be hot so allow them to cool for a few minutes before serving.

The maple syrup in this recipe is my secret ingredient. While traditional bagels use malt syrup I discovered maple adds a subtle complexity that makes everyone ask what makes these so delicious. My daughter once requested these instead of a birthday cake which tells you everything about how beloved they are in our household.

Make Ahead Options

The beauty of this recipe lies in its flexibility. You can prepare the dough and let it ferment in the refrigerator for up to 3 days before shaping. The shaped unboiled bagel bites can be refrigerated overnight making this perfect for preparing ahead for holiday brunches or weekend gatherings. I often make a double batch on Sunday and refrigerate half to boil and bake fresh on Wednesday.

Storage and Freezing

Once baked these bagel bites stay fresh at room temperature in an airtight container for about 2 days. For longer storage refrigerate for up to 5 days or freeze for up to 3 months. To reheat frozen bagel bites simply microwave for 20 seconds then crisp in a toaster oven for the perfect texture. The cream cheese filling maintains its creamy texture even through freezing and reheating making these ideal for meal prep.

Flavor Variations

While the classic cream cheese filling is delicious consider mixing herbs, spices, or other ingredients into your cream cheese before freezing. Scallion cream cheese, everything bagel seasoning mixed into the cream cheese, or even fruit preserves swirled with the cream cheese create exciting variations. My personal favorite is adding chopped jalapeños and cheddar to the cream cheese for a spicy twist that pairs beautifully with the tangy sourdough.

Serving Suggestions

Serve these bagel bites warm when the cream cheese is slightly melty for the best experience. They pair beautifully with fresh fruit, crispy bacon, or a simple green salad for a complete breakfast or brunch. For an elegant presentation arrange them on a wooden board with small dishes of additional cream cheese, honey, and fruit preserves allowing guests to add extra toppings as desired.

Frequently Asked Questions

→ Can I use a different filling instead of cream cheese?

Yes, you can experiment with other soft fillings like goat cheese, ricotta, or even a savory cheese blend. Just make sure the filling can be frozen into balls for easier handling.

→ Do I need to use a sourdough starter?

Sourdough starter adds a unique flavor and chewiness to the bites, but you can substitute with a simple yeast dough if preferred. Adjust water and flour as needed.

→ How long should I boil the bagel bites?

Boil each batch of bagel bites for about 1 minute. This helps set the dough and creates the characteristic chewy texture once baked.

→ What optional toppings work well for these bagel bites?

Popular toppings include everything bagel seasoning, shredded Parmesan, sesame seeds, or coarse salt. Feel free to mix and match for a variety of flavors.

→ Can I make these ahead of time?

Yes, you can assemble the bagel bites, refrigerate them overnight, and bake them the next day. They’re best enjoyed fresh, but leftovers can be stored in an airtight container and warmed before serving.