Cream Cheese Stuffed Everything Bagel Bites Food

CREAM CHEESE STUFFED EVERYTHING BAGEL BITES

Steps:

• Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
• In a medium mixing bowl, combine the almond flour, baking powder, garlic powder, onion powder, and dried Italian seasoning. Mix until well combined. I like to put the mixture through a flour sifter to ensure that all the baking powder gets mixed in with the rest of the ingredients.
• Crack one of the eggs into a small bowl and fork whisk. This will be the egg wash for the top of the bagels. The other two eggs will go in the dough.
• In a large microwave safe mixing bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute and 30 seconds. Remove from microwave and stir to combine. Return to microwave for 1 additional minute. Mix until well combined.
• To the mixing bowl, add the remaining 2 eggs and the almond flour mixture. Mix until all ingredients are well incorporated. If the dough gets too stringy and unworkable, simply put it back in the microwave for 30 seconds to soften and continue mixing.
• Roll the dough into 24 even sized balls. Cut the block of cream cheese into 24 equal sized squares.
• Take each dough ball and gently press your thumb into the center of it to create a pocket. Put a piece of cream cheese inside the pocket and shape the dough around it to seal the cream cheese into the center.
• Pour the bagel seasoning into a shallow bowl.
• Brush egg wash over each bagel bite and then roll it in the bagel seasoning.
• Place the coated bagel bites in a single layer across the baking sheet. Bake for 10 to 12 minutes or until the dough is golden brown on the outside and cooked through.

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!