Stuffed Garlic Cheese Bagels (Print Version)
# Ingredients:
→ Base
01 -
6 plain bagels
→ Cream Cheese Filling
02 -
8 oz of cream cheese, softened
03 -
1 tbsp white sugar
04 -
1 tbsp condensed milk, sweetened
05 -
A small pinch of salt
→ Garlic Butter
06 -
1 egg, beaten
07 -
Half a cup of melted butter, unsalted
08 -
2 teaspoons finely chopped garlic
09 -
1½ tbsp parsley, chopped (save a little extra for topping)
10 -
2 tbsp milk
11 -
1-2 tbsp Japanese-style kewpie mayo
12 -
1 tsp dried oregano
13 -
3 tbsp shredded parmesan cheese (plus some for sprinkling at the end)
14 -
A tiny bit of salt (about ½ tsp)
# Instructions:
01 -
Blend the cream cheese, sugar, condensed milk, and salt in a bowl. Use a mixer (hand or stand) to get it smooth. Set it aside for now.
02 -
In another bowl, whisk together the egg, butter, garlic, parsley, milk, mayo, oregano, parmesan, and salt until everything's combined. Keep this mixture handy.
03 -
Preheat your oven to 350°F. To get started, cut 6 slits into each bagel, stopping just before cutting through completely. To make room for filling, remove a little bit of each slice.
04 -
Spoon the filling into a piping bag or a ziplock bag with a corner snipped. Squeeze the cream cheese mixture into the slices on each bagel.
05 -
Dunk the stuffed bagels into the garlic butter, letting the extra drip off. Place them on a baking sheet lined with parchment paper.
06 -
Put the tray in the oven and bake for about 11-13 minutes until you see a nice golden top. Sprinkle parsley and parmesan as garnish. Let them rest for a bit before serving.
# Notes:
01 -
Inspired by popular LA spot Calic Bagels
02 -
You can use flavored or regular bagels
03 -
Kewpie mayo adds a richer, tastier edge over regular mayo