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Move over doughnuts, bagel holes are coming through! That’s right, we now have doughnut holes to even that delicious playing field!  ..yeah umm, this is only fair. Bagels need their day in the sun.. and today is that day! 🙂

Not to mention that sometimes, ok.. ALL most of the time, we just want to pop a toasty, tender, cream cheese-stuffed, bagel bite into our mouths and continue on like nothing happened! Am I right? .. of course I am lol!  

Go ahead and try to prove me wrong! 🙂

Make LOTS!

What you’ll need:

1 container of Pillsbury Pizza Crust (about 13 oz. if pizza dough) 

water

salt

1 beaten egg

bagel seasoning.. your fave!

Cream cheese: any flavor you like, I used garden veggie, and jalapeno! *AND/OR adding some Smoked Salmon in there would also be SO AMAZING!

A pastry bag with tip OR a filling injector, like THIS ONE 

Directions:

  1. Pop open tube of dough and roll it into as many 1″ balls as you can…

Place bagel balls on floured surface, cover with damp paper towel, and let rise another 20 minutes. In the meantime, bring a stockpot of salted water to boil and preheat oven to 450 degrees.

Boil each bagel ball approximately 2 minutes on each side and place on baking sheet lined with wax or parchment paper…

Brush each bagel with the beaten egg and douse in the topping(s) of your choice…

Bake for 15 minutes to produce very soft, chewy bagels; 20 minutes for browner bagels with a crunch, let them cool.

Now, gently fill each bagel hole with the cream cheese! Use a pastry bag, or a filling injector (see above ‘what you’ll need)..

..and DIG IN! ~Enjoy! 🙂

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