Bite-sized cream cheese stuffed bagels! So many options to choose from when you make my Copycat Dunkin Stuffed Bagels! Try pumpkin spice cream cheese filling, or low-fat veggie!
Have you tried the Stuffed Bagel Minis from Dunkin’ Donuts yet? They are puffy, warm, cheesy, and delicious! They are so good that I had to make a recipe for Copycat Dunkin Stuffed Bagels! And, it’s pumpkin spice season, so I’m using some Pumpkin Spice Philadelphia Cream Cheese Spread to fill my stuffed bagels, and some low-fat veggie Philadelphia cream cheese spread with everything bagel seasoning on top.
Sometimes you just don’t want to leave the house or don’t have time for the drive-thru but you want Dunkin Donuts Stuffed Bagel Bites! I recently discovered these little breakfast delights on a road trip with my niece. As usual, I was skeptical and assumed they’d taste like something from the freezer section at the grocery store. But, I was pleasantly surprised! They are great as a grab-and-go breakfast, and you can switch up the flavor with different fillings and toppings. Not only are they delicious, but they are fun to make!Jump to Recipe
There are too many variations to list, but I recommend Philadelphia low-fat Garden Vegetable Spread, plain cream cheese with everything bagel seasoning on top, and Philadelphia Pumpkin Spice Spread with pumpkin pie spice blend on top.
My number one tip is to scoop and freeze your cream cheese ahead of time, even the night before. This will make them easier to wrap in bagel dough and help prevent the filling from coming out during baking. In testing, I have found that reduced-fat cream cheese may burst out a little more than the full fat.
Resist the urge to overfill them. Just a tablespoon is all you need for one bagel bite. Too much and they will pop during baking.
It’s really not a problem if they do burst in the oven, just wait until they cool, spoon the cream cheese into a zip-top bag, snip the end, and pipe it back into your bites in the same hole it came out of.
Add honey or molasses to your boiling water, along with some salt and baking soda. I don’t know how it works, but it does make them nice and chewy!
If your kitchen is cold like mine is heat a mug of water in your microwave. Then when it’s nice and warm, put your bowl of dough next to it and close the door. Your microwave can be a nice warm proofing box to raise and rest your dough!
These reheat nicely in the oven for a few minutes, or 10-30 seconds in the microwave. Make a double batch and freeze some! Be careful to let them cool! Hot cream cheese is like molten lava!
Copycat Dunkin Stuffed Bagels (Stuffed Bagel-Bites)
- cookie sheet or container (to freeze cream cheese balls)
- plastic wrap and/or tea towel
- cookie sheet
- large bowl
- large pot to boil water
For the Bagel Dough
- 1 packet active dry yeast I use Fleischmann's about 2 tsp per packet
- 1½ tsp sugar You can substitute with maple syrup or honey, or add an additional teaspoon
- ¾ cup warm water 105°F to 110 degrees F (may need an additional tbsp or two)
- ¼ tsp salt
- 1½ cup bread flour or all-purpose flour
- ½ cup white whole wheat flour optional, can use ap or bread flour instead
- olive oil to oil bowl to proof dough
Cream Cheese Filling
- 7½ oz Philadelphia Pumpkin Spice Cream Cheese Spread If you can't find pumpkin spice, add sugar and pumpkin pie spice. Variation: Use any non-whipped cream cheese/spread, like low-fat Philadelphia Garden Vegetable, or Neufchâtel. Be sure to freeze it in 16 1 tbsp-sized balls of cheese.
- 1 tbsp honey or molasses
- 1 tbsp salt
- ½ tbsp baking soda
- 2 quart water
- 1 egg Optional. For egg wash adds a nice texture and helps the toppings to stay on.
- cinnamon sugar, pumpkin pie spice, everything bagel seasoning, sea salt flakes, za'atar
Prepare/Freeze the Filling
- Using a 1 tbsp scoop, make 16 balls of cream cheese and place them on a parchment-lined tray. Freeze until ready to assemble bagel bites.
- In a large bowl add the warm water, sugar, salt and yeast and stir to combine.
- Add the white whole wheat flour, stir to combine.
- Add the rest of the flour in two batches and mix. Pour the mixture onto a floured surface to combine thoroughly. (Add a little more water if it's too dry.)
- Knead it at least 4 – 10 minutes and roll it into a ball.
- Place the dough ball in an oiled bowl and cover with plastic wrap. Set it aside to rest for about 45 minutes.
Assemble Bagel Bites
- Pour the dough ball out onto a cutting board and cut into 16 equal pieces.
- Flatten each piece of dough slightly and place a cream cheese ball in the center. Gather the dough around each ball and pinch several times until completely sealed.
- Place bagel bites on a parchment-lined cookie sheet. Lightly oil a piece of plastic wrap and place it on top of the bagels. Let them rest for 20-30 minutes.
- While the bagel bites are resting, prepare your boiling liquid (below) and preheat your oven to 325°.
- Bring water, honey, salt, and baking soda to a boil.
Boil Bagel Bites
- In a small bowl, beat an egg with a fork for the egg wash. (optional)
- Using a slotted spoon or spider, gently place each bagel bite into the boiling liquid, about 4-5 at a time, swirl the water to prevent sticking to each other.
- If they sink to the bottom, stir and wait for them to float to the top. Gently flip them over so that they've boiled on each side at least 30 seconds. Remove with the slotted spoon to a parchment-lined baking sheet.
Season and Bake
- Brush the tops with egg wash and sprinkle the tops with your topping of choice.
- Bake in a 325°F oven for fifteen minutes. Rotate pan and cook for another five to ten minutes, or until nice and browned.
- Allow to cool at least fifteen minutes before eating. Caution: Hot cream cheese is like molten lava!
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