Garlic Cream Cheese Bagel

Cream cheese packed garlic bagels combine the fullness of classic bagels with rich garlic butter and tangy cream cheese inside. These tasty treats give you the perfect mix of soft, creamy centers and crunchy outsides in every bite, making them an amazing snack or main dish.

I found this recipe during COVID lockdowns when traveling abroad seemed like a dream. Trying to make Calic Bagels at home took my family to Korea's busy streets without leaving our house. My husband actually asked for these three weekends in a row, saying they were better than any restaurant version he'd ever had.

Creamy Filling Ingredients

• Cream cheese: Makes up the base of this filling, adding tangy richness and smoothness. Go for full-fat kinds for the best feel and let it soften at room temp for 30+ minutes to mix it smoothly.
• Granulated sugar: Cuts the tang of cream cheese with a bit of sweetness. This small amount adds depth without making it too sweet, working well with the savory outside.
• Sweetened condensed milk: Adds extra smoothness and slight caramel flavor. This stuff creates that special Korean cheese filling taste that makes these bagels so hard to resist.
• Salt: Makes all other flavors pop and keeps the filling from tasting bland. Just this tiny bit really makes everything taste better by bringing out both the sweet and savory notes.

Flavorful Butter Mixture

• Unsalted butter: Forms the rich base for the outer coating. Good butter with lots of fat gives better taste and nicer browning while baking.
• Fresh garlic: Fills the butter with strong smells you can't get from garlic powder. Chop it really small so it spreads evenly through the mix without big chunks.
• Chopped parsley: Gives bright green color and light herby flavor. Fresh works way better than dried for looks and taste.
• Whole milk: Makes the right thickness to coat bagels evenly. The milk proteins help mix everything together while making the final product richer.
• Mayonnaise: Adds amazing richness and keeps the garlic butter mix stable. The stuff in mayo prevents it from separating in the oven.
• Dried oregano: Brings in flavors that work great with garlic. Its subtle pine-like taste cuts through the richness and adds more smell complexity.
• Parmesan cheese: Adds savory umami that makes garlic taste better while helping create golden color during baking. Use freshly grated for better melting.
• Fresh egg: Holds everything together and helps make a beautiful brown, shiny look. The proteins create that signature golden crust these bagels are known for.
• Salt: Boosts all flavors while balancing the sweetness from the filling. Kosher or sea salt works better than regular table salt for spreading flavor.

Bagel Upgrade Steps

Smart Cutting Method:

Put each bagel flat on your cutting board and make six cuts spaced evenly across the top. Don't cut all the way through - stop about a quarter-inch from the bottom so the bagel stays in one piece. This makes an accordion-like shape that holds lots of cream cheese while staying together.

Adding The Filling:

Put cream cheese mix in a piping bag with a medium round tip or use a sandwich bag with a corner cut off. Push the tip deep into each cut and gently squeeze while pulling out slowly for even filling. Keep going until all sections have plenty of filling.

Butter Coating:

Make the garlic butter mix right before you need it so it doesn't get hard. Dip each filled bagel fully into the mix, letting extra drip back into the bowl. The butter should go into the cuts and cover the whole outside for maximum flavor.

Baking Approach:

Put coated bagels on a parchment-lined baking sheet with about two inches between them. Bake at 350°F for 11-13 minutes until golden brown but not burnt. The filling should be hot all the way through with the outside nice and crispy.

Final Touches:

Right after taking them from the oven, sprinkle more chopped parsley and fresh grated parmesan over the hot bagels. The heat slightly melts the cheese while the herbs release nice smells for a better eating experience.

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My family loves these bagels for weekend brunches. My daughter, who usually doesn't like strong garlic, actually asks for extra garlic in this recipe. The change from normal bagels to these stuffed ones always wows guests who end up asking how to make them.

Ways To Serve

These stuffed bagels taste best warm from the oven when the crispy outside and melty filling create amazing texture. Try to time your cooking so they come out of the oven just as your guests arrive for the biggest wow factor.

Fun Variations

Try different bagel types beyond plain for tons of flavor options. Everything bagels add more seeds and spices while cinnamon raisin makes an interesting sweet-savory mix with the garlic butter.

How To Store

Keep fully cooled bagels in a sealed container at room temp for up to two days. The high amount of butter helps keep them moist and stops them from getting stale too fast like regular bagels often do.

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These cream cheese stuffed garlic bagels show food mashups at their best. They change simple ingredients through good technique into something truly special. When I bring these to gatherings, talking stops for a moment as everyone takes that first perfect bite of crispy garlic outside and creamy filling. These bagels always create food memories that stick around long after the last bite is gone.

Frequently Asked Questions

→ Can I use flavored bagels?

Sure, use any type you like! Plain, everything, or garlic-flavored bagels work best for the taste.

→ What if Kewpie mayo isn't available?

Regular mayo is fine but lacks Kewpie's richness and tang. Skip it if you prefer.

→ Can I get these ready beforehand?

Yep! Assemble them and keep in the fridge for up to a day before baking.

→ What's the best way to keep leftovers?

Put them in a sealed container in the fridge, good for 3 days. Reheat at 300°F for 5-10 minutes.

→ Are they freezer-friendly?

Yes! Bake, cool, and freeze. Thaw in the fridge overnight and warm in the oven before serving.