Stuffed Bagel Balls
User Reviews
4.8
Stuffed Bagel Balls
Description
This recipe blends all-purpose flour, baking powder, and salt, then mixes in Greek yogurt to create a soft dough. The dough is kneaded briefly, divided into portions, and flattened to hold a cube of cream cheese before being rolled into balls. The tops are brushed with beaten egg and sprinkled with traditional bagel toppings for a savory crust. Baking or air frying at controlled temperatures produces a golden exterior with a tender, slightly chewy interior encasing the creamy filling.
The cream cheese filling adds richness and moisture, balancing the mild tang of the yogurt dough. The application of toppings and egg wash mimics classic bagel textures and flavors in a quick, small package. These balls are versatile as snacks or appetizers, easy to prepare and share.
The recipe can be adapted to gluten-free flours and varied toppings per preference. Cooling before eating allows the texture to set properly.
Ingredients
- 1 cup all-purpose flour 5 oz in weight, unbleached; or whole wheat or gluten-free mix
- 2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
- 3/4 teaspoon kosher salt (diamond crystal, use less if using table salt or mortons)
- 1 cup Greek yogurt not regular yogurt, it will be too sticky (I recommend Stonyfield, non-fat
- 4 tablespoons cream cheese 1/3 less fat, 4 ounces or half package, cut into 8 cubes
- 1 egg beaten (whole egg works fine too, white
- everything bagel seasoning optional toppings
- sesame seeds
- poppy seeds
- dried garlic flakes
- dried onion flakes
Instructions
- Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
- Spray the basket to avoid sticking.
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Preheat the air fryer 325F. Transfer in batches without overcrowding and bake 11 to 12 minutes, or until golden.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- No need to turn. Let cool at least 10 minutes before eating.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
- Divide dough into 8 equal balls. Flatten each ball into circles, then place 1/2 tablespoon cream cheese on each. Cover the dough well and roll into a ball. Repeat with the remaining dough.
- Top with egg wash and sprinkle with seasoning of your choice if desired.
- Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before eating.
Notes
- For gluten-free versions, Bob’s Redmill 1-to-1 Flour Mix works well with adjusted baking time and temperature.
- Use fresh baking powder to ensure proper rise in the dough.
- Egg wash helps toppings adhere and creates a shiny crust but can be omitted.
- Toppings like everything bagel seasoning, sesame, poppy seeds, dried garlic, and onion flakes add authentic bagel flavor.
- Let the baked balls cool for at least 10 minutes before eating to allow filling to set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 2bagel balls | |
| Calories | 173kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 10.5g | 21% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3.5mg | 1% |
| Sodium | 549mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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