You know what my latest Starbucks obsession is? Surprisingly, not the unicorn Frappuccino, despite my unicorn food obsession. Nope.
The Bantam Bagel bites stuffed with cream cheese. Oh my word. They have a golden, crispy crust and a soft and chewy inside with just enough cream cheese filling.
And of course, they are served warm alongside my cup of hot coffee.
Good news. These fresh, hot, homemade Bantam bagel bites taste just the same served alongside your home-brewed coffee.
As anyone who has ever hunted for good bagels knows, it’s not an easy search. Supermarket bagels are pretty much just bread circles.
Even living in a major city, I’ve had to try my share of local bagel shops to find some that pass my bagel test. Although, now that I have this recipe, I may skip all my bagel scavenger hunts and just make my own.
This recipe can also be used for regular-shaped bagels rather than the balls stuffed with cream cheese. After baking, you may freeze the bagels, so you have fresh, hot bagels every morning for weeks.
I should also note that these are a bit bigger than the Starbucks version, but you may make them smaller if you like.
Traditionally, barley malt syrup is used when making bagels, in the recipe itself and/or in the boiling water. Here, to make this recipe more user-friendly, I use brown sugar.
I also use bread flour instead of all-purpose flour. You may use all-purpose flour, but for bagels, the higher protein bread flour makes for a chewier bagel instead of the dryer, cakier texture (like those aforementioned bread circles you find in the supermarket), so I would opt for the bread flour.
Also note the recipe requires you to freeze the cream cheese ahead of time, so be sure to plan for those hours.
And speaking of “boiling water,” don’t skip the bagel bath! Boiling the bagels in a water, brown sugar, and baking soda bath for just a few seconds before baking is the secret to the thin, crispy, golden crust.
The internet is chock full of advice on making the perfect bagel. This recipe is relatively easy and straight-forward, so if you’re new to bagel making, this is a great place to start. And you might never stop. Hmmm… next I’m going to try stuffing these bagels with Nutella!
Homemade Bantam Bagel Bites with Cream Cheese Recipe
- 8 Cream Cheese
- 1.25 Very Warm Water
- 1 Rapid Rise Yeast
- 1 Dark Brown Sugar
- 2 Salt
- 1 Canola Oil
- 3.5 Bread Flour
- 2 Water
- 2 Dark Brown Sugar
- 1 Baking Soda
- Cut the cream cheese into 22 sections and freeze.
- Pour the warm water into the bowl of a standing mixer fitted with a bread hook. Sprinkle in the yeast and dark brown sugar. Let sit for 5 minutes.
- Stir in the salt and canola oil and two cups of the flour. Add additional flour until a dough forms, about two more cups.
- Knead the dough on a floured surface until the dough is smooth and elastic, several minutes. Turn the dough in a bowl greased with butter or oil, place in a cold oven, and let rise one hour.
- Punch down the dough, briefly knead, and divide into 22 pieces.
- Wrap each piece of dough around a piece of frozen cream cheese, pinching the dough to seal and rolling in your palms to form a ball. Place on a baking tray lined with parchment paper.
- Preheat the oven to 450°F. In a large saucepan, pour the water, additional brown sugar, and the baking soda. Bring to a boil.
- Using a slotted spoon, place several bagel balls into the boiling water at a time. Boil for 15 seconds, drain on the spoon, and return to the tray.
- Bake until the bagels are golden brown and cooked through, 12 to 15 minutes.