I love getting cream cheese stuffed bagel minis anytime a coffee shop offers them, and I just HAD to make them myself.. I prepped so many for such a low cost, and they’re so worth it.
I love making these with jalapeño cream cheese and jalapeño everything bagel seasoning!
If you love soft, chewy bagels with cream cheese in every single bite, these stuffed cream cheese bagel minis are going to be your new favorite thing. They’re perfectly golden on the outside, fluffy and chewy inside, and filled with creamy goodness — no slicing required.
Ingredients
For the Dough
- Warm water
- Yeast
- Brown sugar
- Flour
- Salt
For the Filling
- 8oz Cream cheese spread of your choice
For Boiling
- 3 tablespoons brown sugar or baking soda
For the Egg Wash
- 1 egg
- A splash of water
Toppings
- Anything that pairs with your filling
Flavor ideas below
Step 1: Bloom the Yeast
Combine the warm water, yeast, and brown sugar. Let it sit until it becomes foamy. This tells you the yeast is active and ready to work.
Once foamy, pour it into a large bowl or stand mixer.
Add the flour and salt, mix until combined, and then knead for about 10 minutes until smooth and elastic. The dough should be slightly firm but soft.
Step 2: Divide & Rest
Separate the dough into equal balls — mine made 28 mini bagels.
Cover them and let them rest for a few minutes while you get your cream cheese ready. This short rest makes them easier to shape.
Step 3: Filling the Bagel Minis
To fill them:
Flatten each dough ball slightly to create a small indent in the center.
Add about a small tablespoon scoop of cream cheese.
Bring the edges up and over the filling.
Pinch the top closed very well to seal.
Then gently roll the bottom against your surface to tighten the ball.
Make sure they’re sealed well so the filling doesn’t leak during boiling.
Step 4: Final Rest
Let them rest for 10 to 30 minutes until slightly puffy. The timing depends on the temperature of your kitchen.
Typically when I make them, the first ones are ready to be boiled by the time the last ones are filled.
Don’t overproof them — they should be slightly puffy, not doubled in size.
Step 5: The Boiling Process (The Secret to Chewy Bagels)
In a large pot, bring water to a boil and add 3 tablespoons of brown sugar or baking soda. Reduce to medium heat so it’s a steady boil.
Drop in 4 to 5 bagel balls at a time. Boil for 30 seconds on one side, then flip and boil another 30 seconds.
This step is what gives bagels their signature chewy crust and shiny exterior. Boiling sets the outside of the dough before baking, locking in structure and creating that classic texture.
Remove them with a slotted spoon and lay them on a parchment-lined baking sheet.
Step 6: Egg Wash & Toppings
Whisk together one egg with a splash of water. Brush the egg wash over each bagel.
Then dip or sprinkle with whatever toppings you’d like.
This gives them that beautiful golden, bakery-style finish and helps the toppings stick.
Step 7: Bake
Bake at 400° for 12 to 15 minutes until golden brown.
The tops should be shiny and lightly crisp, while the inside stays soft and creamy.
Let them cool slightly before eating — the cream cheese inside will be warm and melty.
Flavor Ideas
Here are some of my favorite combinations:
- Everything seasoning + jalapeño cream cheese
- Brown sugar cinnamon dough + brown sugar cinnamon cream cheese + cinnamon sugar topping
- Plain dough + regular cream cheese + asiago cheese on top
- Asiago topping + plain cream cheese inside
- Poppy seeds + plain cream cheese
- Sesame seeds + honey walnut cream cheese
- Minced or dried onion and garlic + chive cream cheese
- Cinnamon sugar topping + vanilla cream cheese
These stuffed cream cheese bagel minis are fun to customize, perfect for brunch boards, and amazing for meal prep. Make a variety, freeze extras, and reheat whenever you want a bakery-style treat at home.
They disappear fast.. so you might want to make a double batch.
FREEZING
These freeze perfectly! I freeze them on a tray and then transfer them to a ziplock bag.
to warm them, microwave them for about 60 seconds.
WATCH THE WHOLE PROCESS HERE FOR A VISUAL
Ingredients
Method
- Combine warm water, yeast and brown sugar mix and let it bloom for about 8 to 10 minutes. Until foamy.
- In a big bowl or a stand mixer, combine the flour in salt, once combined, add the yeast mixture to the flour and salt and mix well, knead for 10 minutes.
- Separate the dough into balls. Mine made 28!
- Cover and rest for a few minutes while you get the cream cheese ready.
- Flatten the ball slightly and make a little indent, add a scoop of cream cheese, not too much!, and close the top and seal it well pinching it closed and carefully rolling the bottom to tighten it.
- Rest for 10-30 minutes until they are slightly puffy. This will depend on the temperature of your kitchen. Typically, the ones that I start filling first are ready by the time the last ones are filled. Don’t over proof them!
- In a large pot, boil water with 3 tablespoons of brown sugar (or baking soda) Set the boil to medium heat and then drop in 4 to 5 balls and boil for 30 seconds on each side. Ladle them out on a parchment lined baking sheet.
- Once they are all done, whisk together one egg with some water and brush the egg wash on every bagel mini. Now either dip it or sprinkle on your everything seasoning. Or omit this if you’re doing a sweet flavor. If you’re doing French toast ones sprinkle some brown sugar cinnamon mixture on top! Options are endless
- Bake at 400° for 12 to 15 minutes
- **If you want to make this with blueberry dough or any other fruit to flavored the dough, use 1/4 cup of mashed warm berries and use an 1/4 less water when blooming the yeast! You may need more flour while kneading so adjust as needed!
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