Cream Cheese-Stuffed Bagel Pockets

Recipe by Jonathan Brasil
Not Yet Reviewed

These cream cheese–stuffed "pockets" look more impressive than a bagel with schmear, yet they come together with hardly any effort thanks to our Classic Chewy Bagel Mix Kit. Just wrap the stir-together bagel dough around mounds of cream cheese, dip in glaze, and bake — no boiling required. Savory, chewy, and satisfying, these stuffed bagels elevate any brunch spread (don’t forget the lox and tomatoes!) but are simple enough to brighten up a weekday morning, too.

Prep
15 mins
Bake
22 to 28 mins
Total
45 mins
Yield
16 stuffed bagels
Mix Tips
Cream Cheese-Stuffed Bagel Pockets on a cooling rack - select to zoom
Cream Cheese-Stuffed Bagel Pockets on a cooling rack - select to zoom
Cream Cheese-Stuffed Bagel Pockets - select to zoom
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Instructions

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  1. Line a baking sheet with parchment, then grease it with nonstick spray.

  2. To make the filling: In a medium bowl, combine the filling ingredients and stir until evenly mixed (not light and fluffy). 

  3. Use a level tablespoon scoop to portion 16 mounds of the filling (about 22g each) onto the prepared baking sheet. 

  4. Place the pan in the freezer to chill while you make the dough. 

  5. To make the dough: Line another baking sheet with parchment, then grease with nonstick spray. 

  6. In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the dough ingredients. The dough will look a little dry at first, but continue stirring and it will become a soft, somewhat cohesive dough. (It may look a little rough at this stage; that's OK.)

  7. On a lightly floured or greased work surface or in the bowl of the mixer, knead the dough until it becomes smooth and bouncy, about 3 to 4 minutes if kneading by hand or 2 to 3 minutes in the mixer. Cover the dough and let it rest for 30 minutes. 

  8. While the dough rests, preheat the oven to 425°F with a rack in the center. 

  9. To fill and glaze the bagels: In a medium bowl, combine the water and glaze packet. 

  10. Transfer the dough to a clean work surface. Divide it into 16 equal pieces (about 50g each) and roll each into a ball, lightly sprinkling the work surface with flour as necessary to prevent the dough from sticking.  

  11. Once all the dough pieces are shaped, flatten each ball until it’s about 3 1/2" in diameter. 

  12. Remove the filling from the freezer. Place a scoop of the filling, flat-side up, onto the middle of the round, then pull the dough up around the filling, pinching the edges together as securely as possible. Round the stuffed bagel into a smooth ball. 

  13. Roll the stuffed bagel in the glaze, making sure to scrape off any excess glaze from the bottom on the side of the bowl. 

  14. Place the stuffed bagel, seam-side down, onto a parchment-lined baking sheet. 

  15. To top the bagels: Sprinkle generously with Everything Bagel Seasoning, if desired.

  16. Repeat the filling, glazing, and topping process (steps 12 through 15) with the remaining dough and filling. (Discard any remaining glaze once all the stuffed bagels are coated.) 

  17. Bake for 22 to 28 minutes, or until the stuffed bagels are browned on top and the sides are lightly golden. Remove from the oven and allow them to cool on the pan for at least 15 minutes before serving. 

  18. Storage information: Store the stuffed bagels, well-wrapped, in the refrigerator for up to 2 days; freeze for longer storage. To serve, reheat (or thaw and reheat) before enjoying. 

Tips from our Bakers

  • For a cheesier filling that will stay creamy and soft even as the stuffed bagels cool, add 6 slices (128g) of white American cheese, finely chopped, in step 2. 

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