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Stuffed Bagel Balls



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Amarante




 
 
    
 

Post Fri, May 15 2020, 11:31 am
These were very easy to make and as the notes indicate, they can be freezes and cooked individually as the mood strikes.

I cooked in the oven as I don't have an air fryer.

Notes are those of the author.

Stuffed Bagel Balls

Gina Homolka

Excerpt From: Penguin Random House. “Family Meal.

Serves 8

My husband, Tommy, is obsessed with Bantam Bagel balls stuffed with cream cheese! But since they’re often sold out when we try to buy them at our neighborhood Starbucks or in the frozen aisle of the supermarket, I was determined to make them at home for him. We usually eat half on a Sunday morning or for a special occasion, like his birthday, and freeze the rest in a ziptop bag for up to three months—they reheat well and taste like they’re fresh out of the oven. Just pop them in the microwave for a few seconds until they are heated through and soft.

You can get super creative with the cream cheese filling and toppings! Try adding chopped scallions to the cream cheese and top with dried onion, or add chopped lox to the cream cheese and top with sesame seeds. For a sweeter option, add chopped raisins and cinnamon to the cream cheese and top with cinnamon and sugar.

1 (8-ounce) package ⅓-less-fat cream cheese
2 cups (10 ounces) unbleached all-purpose or white whole-wheat flour, plus more for dusting
4 teaspoons baking powder
1½ teaspoons Diamond Crystal kosher salt (use less if using table salt or Morton kosher salt)
2 cups nonfat Greek yogurt (I like Stonyfield)
1 egg white, beaten
Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes
Olive oil spray

Place the cream cheese block on a small cutting board and cut into 16 cubes of equal size. Transfer to the freezer while you make the dough so it stays cold and firm.

In a medium bowl combine the flour, baking powder, and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined. It will look like small crumbles.

Turn out the dough onto a lightly floured work surface. Knead the dough a few times until it is tacky but not sticky (the dough should not stick to your hands), and no longer lumpy. You may need to add more flour to your hands and work surface.

Divide the dough into 16 balls of equal size. Working with one at a time, flatten each ball, then place 1 cube of cream cheese in the center of each. Cover the cream cheese with the dough, sealing well, and roll into a ball.

Brush the dough with egg white and sprinkle with your toppings of your choice (if using).

Oven Method

Position an oven rack about 6 inches away from the heating element and preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. If using parchment paper, spray with oil to avoid sticking.

Arrange the balls on the baking sheet, spaced one inch apart, and bake 22 to 25 minutes, until golden. Let cool for at least 10 minutes before eating.

Air Fryer Method

Preheat the air fryer to 330°F. Spray the basket to avoid sticking.

Add just enough dough balls to the basket to make a single layer without overcrowding. Cook for 11 to 12 minutes, turning halfway, until golden. Remove from air fryer and place on a wire rack to cool for at least 10 minutes before eating. Repeat with the remaining dough balls.

Note

For gluten-free bagel balls, swap the flour with Cup4Cup gluten-free mix. Add 5 minutes to the bake time.
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