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Stuffed Bagel Minis

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Course: Bread, Breakfast
Ingredients Method

Ingredients
  

Dough
  • 2 1/4 c warm water
  • 1.5 tbsp yeast
  • 3 tbsp brown sugar
  • 5 1/4 Cups flour
  • 1 tbsp salt
Filling
  • 8 oz cream cheese spread of choice
Boiling
  • 3 tbsp brown sugar or baking soda
Egg wash
  • 1 Egg
  • 2 tbsp Water
Topping option ideas
  • Everything bagel seasoning
  • Brown sugar cinnamon
  • Salt
  • Asiago Cheese
  • Poppy seeds
  • Minced or dried onion/garlic
  • Sesame seeds

Method
 

Make the dough
  1. Combine warm water, yeast and brown sugar mix and let it bloom for about 8 to 10 minutes. Until foamy.
  2. 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.
  3. Separate the dough into balls. Mine made 28!
  4. Cover and rest for a few minutes while you get the cream cheese ready.
To Fill
  1. 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.
  2. 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!
Boil
  1. 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.
  2. 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
  1. Bake at 400° for 12 to 15 minutes
  2. **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!