Stuffed Bagel Balls Skinnytaste Food
CREAM CHEESE-STUFFED BAGEL BITES RECIPE BY TASTY
Here's what you need: water, instant dry yeast, malt syrup, bread flour, salt, water, salt, baking soda, malt syrup, egg wash, onion, poppy seed, sesame seed, garlic, cream cheese
Provided by Tasty
Categories Snacks
Yield 10 bites
Number Of Ingredients 15
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!
Nutrition Facts : Calories 168 calories, Carbohydrate 34 grams, Fat 0 grams, Fiber 1 gram, Protein 5 grams, Sugar 3 grams
BASIC STUFFING BALLS WITH VARIATIONS
These stuffing balls are a good side dish with poultry and pork dishes. For an appetizer, make the stuffing balls smaller, reduce the baking time accordingly, and serve them with homemade or purchased cranberry relish for dipping. If baking the stuffing balls with a meat dish, place stuffing balls in the oven for the final 30 minutes of cooking. You can use other breads too. I usually use good quality homebaked-style plain white bread and stuffing bread when it is available. You can use up odds and ends of white bread, brown bread, rye bread, hot dog buns, and rolls for this recipe too. Adjust the seasonings to suit your tastes. Add one cup chopped apples, raisins, or cranberries for a fruit stuffing, or add one cup of chopped walnuts or pecans. The variations are endless. You may need to add a little more chicken broth, just enough to hold the stuffing balls together. Use canned broth or dissolve a couple teaspoons soup base mix in warm water. Garnish chicken or pork dishes with the stuffing balls and grilled bacon rolls. To make the bacon rolls: Cut bacon strips in half; roll them up and secure with a toothpick; and grill or fry until well done; Drain on paper towels.
Provided by foodtvfan
Categories < 60 Mins
Time 40m
Yield 8 stuffing balls, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Line a baking sheet with foil paper and lightly grease the foil for easy clean up.
- Heat butter or margarine in a large skillet.
- Add onion and celery and sauté gently until soft.
- Combine remaining ingredients with the celery and onion mixture, adding any variations you like.
- Shape mixture into 8 balls. Dampen hands with cold water if necessary.
- Place stuffing balls on prepared baking sheet.
- Bake at 375 degrees Fahrenheit for about 20 minutes or until set.
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