Cream Cheese Stuffed Bagel Bites Recipe By Tasty

MATCHA CREAM CHEESE STUFFED BAGELS RECIPE BY TASTY

Steps:

• In a large bowl, mix together dry ingredients: sugar, salt, flour, and yeast.
• Slowly add in warm water and integrate all the ingredients. Add more water if the dough is too dry, and add more flour if the dough is too sticky.
• Cover bagel dough with a damp, warm towel for 30 minutes.
• Sprinkle matcha powder in the dough and roll to get a marbling effect. Cut the dough into 8 pieces, and roll each piece into a ball. Let this rest for 20 minutes.
• Meanwhile, whip the cream cheese until fluffy with a hand mixer. Add in the matcha powder and powdered sugar. You can adjust sugar and matcha ratios to taste.
• Roll each of the 8 balls of bagel dough into a long, flat strip. The flattened dough should be around 2 inches by 8 inches. Along the long end, spread the whipped matcha cream cheese. Roll up the dough along the long side (hotdog style) and form the bagel by bringing the ends together. Let the dough rest for 30 more minutes.
• Preheat the oven for 360°F.
• Prepare a pot of boiling water and sprinkle in sugar. When the bagel dough is ready, put in the bagel and boil each side for 30 seconds each.
• Take the bagel out of the boiling water and let it briefly rest on a baking pan.
• Bake the bagels for 10 minutes at 360°F. Then, raise the temperature to 390°F for 5 more minutes.
• Bagels are ready when the top is slightly tan. Enjoy!

CREAM CHEESE-STUFFED BAGEL BITES RECIPE BY TASTY

Steps:

• Start by activating the yeast. Add yeast and malt syrup to warm water, stir until dissolved. Once the yeast mix starts bubbling, you'll know the yeast is active.
• Combine the dry ingredients in a large mixing bowl. Add the activated yeast mix and form a loose dough in the bowl.
• Turn dough out onto your surface and knead until everything comes together nicely. (If it's too dry, add more water a little bit at a time.) Transfer dough to an oiled bowl, cover and let the dough rest for 45 minutes.
• While the dough is resting, prep your cream cheese. Freeze cream cheese into 1 tbsp. balls.
• Punch down dough after 45 minutes, knead the dough a few times. Pull a handful of dough, form into a ball then flatten and wrap around a frozen cream cheese ball. Repeat with the rest of the dough. Place bagel balls on a parchment paper, cover and let it rest for 20 minutes.
• While the bagel balls are resting, bring your poaching liquid ingredients to a boil over medium heat.
• Take the rested bagel balls and boil in the poaching liquid for 15-20 seconds. Remove and place on parchment paper.
• Brush with egg wash and sprinkle desired bagel toppings.
• Bake in 325°F (160°C) preheated oven for 20 - 30 minutes until top is golden brown.
• Enjoy!