Copycat Dunkin Stuffed Bagels (Stuffed Bagel-Bites)

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Copycat Dunkin Stuffed Bagels (Stuffed Bagel-Bites)

You can use plain cream cheese, pumpkin spice, maple pecan, or whatever cream cheese you like best! In testing, I have found that reduced-fat cream cheese may burst out more than the full fat but that's ok.

They take a couple hours from start to finish, but they are pretty easy, and you can freeze and reheat them later! Start by scooping and freezing your cream cheese of choice, then make the dough and let it rest. Divide the dough into little balls and fill them with the frozen cream cheese then boil them for a nice chewy bagel texture then bake.

You can make these in two hours!

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Prep Time2 hrs

Cook Time25 mins

Course: Appetizer, Breakfast, Snack

Cuisine: American

Servings:

Calories: 205kcal

Equipment

small cookie scoop
parchment paper - not necessary but helpful
cookie sheet or container (to freeze cream cheese balls)
measuring cups and spoons
plastic wrap and/or tea towel
cookie sheet
large bowl
large pot to boil water
slotted spoon or spider

Ingredients

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.

Boiling Liquid

1 tbsp honey or molasses
1 tbsp salt
½ tbsp baking soda
2 quart water

Toppings

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

Instructions

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.

Bagel Dough

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°.

Boiling Liquid

Bring water, honey, salt, and baking powder 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!

Notes

I've made this with a half packet of yeast, and a whole packet of yeast and the results are similar. I let the half packet dough rest and rise a little longer.

Full-fat cream cheese seems to work better, but not so much better that I can't recommend low-fat cream cheese. I recommend freezing the cream cheese balls the night before if you have time.

If your kitchen is cold, warm 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. It makes for a nice proofing box!

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