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Easy, homemade, mini stuffed bagel balls filled with cream cheese! This copycat Bantam Bagels recipe is made with no yeast, no boiling, no fancy mixer! You can bake them in the oven or make them in the air fryer!
Stuffed Bagel Balls
My husband is obsessed with Bantam Bagels, so when I started testing out this easy 5-Ingredient Bagel recipe he asked me to make them into bagel balls, and they turned out great!
I tested them out with wheat and gluten-free flour, and they both worked although the gluten-free version takes longer to bake and doesn’t rise as much as the wheat version. They came out just is good in the air fryer as they did in the oven, only the air fryer us was much quicker.
These bagel balls are perfect to whip up for breakfast, you bake them ahead and reheat them for the week. They are also freezer friendly so great for meal prep.
How To Make Cream Cheese Stuffed Bagel Balls
Tips for perfect bagel balls:
- Use a silpat sprayed with oil to prevent them from sticking to the baking sheet.
- The bagel balls expand when they bake so you’ll want to make sure they have plenty of room so they don’t stick together.
- Plain yogurt will NOT work, you must use thick Greek yogurt, if there’s any liquid in the yogurt be sure to drain it. I tested with Fage and Stonyfield Greek, both worked great.
- If your dough is sticky add more flour or use less yogurt.
- You can easily double or triple this recipe to make more. You can also half or quarter it to make less.
- Bake on the top rack so the bottoms don’t get too browned.
- Be sure to seal the dough so no cream cheese leaks out.
Tips for gluten-free bagel balls:
I tested the gluten free bagels a few times in the oven and air fryer, both worked but the air fryer worked better, giving the bagels a golden crisp crust, here’s what worked:
- I used Bob’s Redmill Gluten Free 1 to 1 flour
- Once I formed the bagels I dipped my finger in water and smoothed it out.
- In the air fryer I baked 400F 12 min turning halfway. Let cool before eating.
Tips for egg-free bagel balls:
- The egg wash gives the bagels a nice shine and also helps the topping stick, but if you have egg allergies leave it out, you can brush them with water to help the toppings stick.
Stuffed Bagel Ball Variations:
You can get super creative with the cream cheese filling and toppings! Try:
- Add 3 tablespoons chopped scallions to the cream cheese and mix well. Top with dried onion.
- Add 1 ounce chopped lox to the cream cheese. Top with sesame seeds.
- Chop up some raisins and add cinnamon. Top with cinnamon and sugar.
Storing and freezing:
- You can wrap leftover bagel balls in plastic, refrigerate for up to 3 days.
- To freeze, wrap tight with foil or plastic. To reheat pop them back into the oven, toaster or air fryer until warm.
- You can make the dough ahead and keep it wrapped tight with plastic for up to 3 days refrigerated.
More Greek Yogurt Dough Recipes
Stuffed Bagel Balls
Easy, homemade, mini stuffed bagel balls filled with cream cheese! This copycat Bantam Bagels recipe is made with no yeast, no boiling, no fancy mixer!
Yield: 4 servings
Serving Size: 2 bagel balls
Ingredients
- 1 cup unbleached all purpose flour, whole wheat or gluten-free mix*, (5 oz in weight)
- 2 teaspoons baking powder, make sure it’s not expired or it won’t rise
- 3/4 teaspoon kosher salt, diamond crystal, use less if using table salt or mortons
- 1 cup non-fat Greek yogurt, not regular yogurt, it will be too sticky (I recommend Stonyfield)
- 4 tablespoons 4 ounces, or half package 1/3 less fat cream cheese, cut into 8 cubes
- 1 egg white, beaten (whole egg works fine too)
- optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**
Instructions
Oven Method:
- Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
- 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.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
- Divide dough into 8 equal balls. Flatten each ball into circles, then place 1/2 tablespoon cream cheese on each. Cover the dough well and roll into a ball. Repeat with the remaining dough.
- Top with egg wash and sprinkle with seasoning of your choice if desired.
- Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before eating.
Air Fryer Method:
- Spray the basket to avoid sticking.
- Preheat the air fryer 325F. Transfer in batches without overcrowding and bake 11 to 12 minutes, or until golden.
- No need to turn. Let cool at least 10 minutes before eating.
Last Step:
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Notes
*To make them gluten-free I tested them with Bob’s Redmill 1 to 1 Gluten Free flour mix, see notes above for oven temp and bake time. The points are 4 SP each with this flour.
**Toppings may add calories and points.
Nutrition
Serving: 2 bagel balls, Calories: 173 kcal, Carbohydrates: 25 g, Protein: 10.5 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 3.5 mg, Sodium: 549 mg, Fiber: 1 g, Sugar: 3 g
Categories:
These are fantastic! I’ve made them on a weekly basis for my family for about three months. So delicious. I do use whole fat Greek yogurt as a substitute. They have replaced my run to Dunkin and I feel better knowing there is extra protein in these home cooked versions! And they come out perfectly ball shaped with a bit of sealing and rolling in my hands. Thank you for sharing!
Made these today and they are absolutely delicious! I used Aldi brand Greek yogurt and had to add a little extra flour but they baked up beautifully. I will definitely be making a big batch to freeze for later!
These were great but my kids said they taste too sour. They do have a bit of a sourdough flavor. Is there anything I can add to the dough mixture to combat that taste, that won’t ness up the texture or rise of the dough?
You can use my cottage cheese version instead.
Hmmm. We’d call these stuffed biscuits . They taste good, but they do not come out as balls when you bake them nor taste like stuffed bagels. Way too much cream cheese per “ball.”
I’m going to try to make them again with half the cream cheese with the intent of servicing as a biscuit with a meal. Nothing like Dunkin’s bagel bites though and did not replace our kids Dunkin bites as we hoped.
These are the best, easiest bagel balls. Love them!
I love this recipe! So simple and delicious. I didn’t have any Greek yogurt so I used plain whole milk yogurt. It was definitely sticky and I had to add some extra flour when rolling the balls but it still came out sooo yummy!
My baking skills are not so good but these came out delicious! I know that I messed it up but I am going to keep making these!
I make a double batch of these quite regularly. Great for sending back to the dorm with my son for easy breakfasts. I reduce the salt to half a teaspoon, flavour the cream cheese with Epicure Herb and Garlic, and top with Epicure Everything Bagel Topper.
I’ve made this recipe about twenty times. It’s such a hit! I usually double the recipe and still comes out perfect.
My family LOVES these bagel balls! I even use this recipe to roll out the dough to make Naan bread in a cast skillet. Sometimes I get lazy and just make 4 “bagel biscuits” and let everyone cut them open and put on their own cream cheese.
Hello! Mine always explode =/ do you know what I might be doing wrong? (Still delicious though)
You have to seal them well.
Love this recipe! It gets easier every time I make them because I learn new tricks to make it faster and easier. I stir in about 3/4 of the Greek yogurt, check for consistency and add the remaining based on stickiness. I don’t usually end up adding it all. I’ve also learned to put the cream cheese in the freezer for about 30 minutes prior to cutting it and loading it in the dough portions. It makes it much easier to cut and is less likely to ooze out when baking.
Has anyone tried making these with either goats or soya yoghurt? I’m intolerant to cows milk so thinking about alternatives.
Any advice gratefully received. Cheers
If I put a cube of low fat cheese vs cream cheese would it work still?
sure
If I’m trying to add calories for my kiddo (per doctor’s orders) could I use whole milk Greek yogurt? If so would you recommend adjusting anything?
Oh! I just left a comment regarding the calories not adding up. Ummm. Guess what silly me did?? I used two 8oz packages of cream cheese instead of one. Oops! I fixed it and now it coincides with your recipe.
Omg! So good and so easy to make!!! However, I built the recipe in MyFitnessPal and it calculated 290cal/ per serving of two balls?
I did double recipe so I could have leftovers. And calculated it as 8 servings. I used Fage non fat Greek yogurt because I couldn’t find Stonyfield. Everything else is as listed.
I have made these a few times for my husband who has celiac disease. They are awesome with the GF flour (I used Cup 4 Cup)
I made these and they turned out well but I definitely used closer to 2x flour vs yogurt. (2 cup flour, 1 cup yogurt)
Sounds like the yogurt you used wasn’t thick enough.
Can these be frozen after baking?
Yes, I freeze them in a ziplock bag.
I love getting these at DD, but so happy to be able to make a healthier version I can eat for the whole week. Definitely will be making again!
Have made these a few times in the last month and even eyeballed the measurements and they still came out perfect! I use melted butter to brush the top and I feel like the flavor is even better. Great recipe!
Great recipe to make with kids😊
Great Recipe💕so fun to do with children
So easy and good!. Made a double batch and they are going fast. so good out of oven!. I like the Dunkin’ bites and now I can make my own for less $$$!!!. Thanks!
So good and so easy to make. I used the air fryer for mine!
My daughter is obsessed with the Bantam Bagel balls, but they have disappeared from my store shelves for months now, so I finally broke down and tried this recipe. While I still think the frozen Bantam ones taste a little better, and are certainly easier, these were really good, not very hard, and I love how healthy they are and knowing exactly what is in them. They reheat really well from the fridge. I’m happy to have an alternative to the frozen ones that is healthy enough to give her every day and give her a boost of protein as well. I want to try using flavored cream cheese for the filling. They really were a lot easier than I expected.
Having never before baked anything in my life, I didn’t have very high expectations.
I was very pleasantly surprised.
Very easy recipe with a perfect outcome! Preferred the bagel over the local bagel stores bagels!
Thank you for posting the recipe!
I know these would have been amazing if my cream cheese hadn’t curdled while baking. I’m so sad. Any idea why it would have done that? It was a new block of cream cheese and not expired. I followed the recipe. (I make the bagel recipe all the time.)
I thought these would be good but they are great! Don’t know how they can taste like a bagel but they do. Super easy to make and absolutely delicious. I will make these again. I love this recipe. Thanks for much for posting it.
Question: The tips section says bake in the air fryer at 400 for 12 minutes and turn half way. However, the actual recipe says 325 and no need to turn. Which should I follow?
I did this recipe a while ago with greek yogurt and wanted to try it again because it was so delicious. Today I only had regular yogurt and, despite the note against it, I decided to give it a try. It was definitely a lot more sticky than with greek yogurt, but I managed to make it work. I had to wet my hands when rolling the balls so that they would not get stuck. Overall, the taste was very similar and they baked well, so I’d call it a success!
My family and I really enjoyed this recipe. It’s simple but very tasty and can be done without stress for a fun breakfast or brunch. There are lots of options to fill the bagel balls with or toppings to experiment with. Thank you for sharing!
I placed the balls in parchment cups. One ball did leak, but the parchment cup contained the cream cheese. I also baked the bagel balls in the air fryer. I cannot wait to try different fillings!
OMG, DELISH! I didn’t have cream cheese, so I stuffed it w/ a mixture of vegan mozzarella, vegan parmesan & sundried tomatoes. This is a new STAPLE in my cooking rotation, BTW, it was VERY easy to do.
Just a quick mention. It should say makes 16 and servings 8. The direction regarding this is a little confusing. I figured it out but only after I made it incorrectly first. Thank goodness I caught it before putting in the oven!
These taste just like a New York bagel!
Fantastic. I sprinkled in cinnamon and about 2 oz of raisins into a double batch and they are incredible. I pop them into the air fryer on reheat or in the microwave for 30 seconds and the cream cheese is warm.
So easy to make and delicious too!
If I freeze the extras how do I reheat them?
Thanks for this.
For sodium free/low sodium diets, what modifications can be made?
I imagine using no sodium baking powder is an easy 1:1 substitute.
I’m how about the kosher salt? I imagine salt is there for taste. M Is there any thing else that can be used?
Thanks again.
I am not sure if it will rise as well but feel free to remove it and see how it works. Salt and baking powder combine make it rise.
Could you use self rising flour?
Get creative with fillings. We did Jalapeño cheese
This looks amazing, but I won’t make it because the I would 20 of them all at once! LOL.
I appreciate the starter recipe, but this is not a bagel…it is a biscuit. That’s fine if you like biscuits with cream cheese, but it’s not what I was hoping for. I was able to tweak it to come away with a hit my family can’t stop eating. Never would’ve thought of using yogurt. Thanks!
OK, so how did you tweak it? Inquiring minds want to know!
Any tips on how to make them so they won’t explode the cream cheese? I’ve made many of times and every time time all the cream cheese come out when I cook. What am I doing wrong?
Hi Kellie. That’s really frustrating. I’m not sure whether these tips will help, but they’re based on my experience, and maybe something will click for you. These are the things I’ve tried – I’m thinking the cream cheese trick might be the winner. Put your cream cheese in the freezer for 10 minutes or so before you cut it into pieces. I’m guessing this keeps the cream cheese from overheating and bubbling through the dough. I also make sure the thickest part of the bagel ball is on the bottom of the air fryer – the part I scrunch together over the cheese. It goes without saying that you need to make sure you have no obvious holes, and if you’re having trouble, use a little egg wash to smooth the holes closed. Hope this helps. I make these with all white whole wheat flour (King Arthur), and they so good that even my white-bread husband loves them!
Baking is NOT my strong suit, but this recipe was so easy to follow and they came out amazing. I mentioned to my fiancé that I could make another batch next week to keep in the freezer and he said he’d probably eat them all right away because they’re too good to ignore 🙂 my cream cheese did pop out a little like some people said, but that didn’t bother us and I’m sure if I tried the dumpling technique that could be avoided.
I love these and have made them several times. However every time the cheese leaks out. I’ve tried everything I can think of. Any tips???
Love this recipe. I made some with a little blueberry jam along with the cream cheese. They are a little harder to seal but soooo good!!
Where did you get your silicone basting mop? It is just what I have been looking for! And thanks for the recipe. Can’t wait to try it.
These are delicious! So fun to make on a Saturday morning and great to have in the freezer for later!
@kitchenoncourt
I tried this in the air fryer but only the outside cooked, the inside was raw. Added it for a little longer at a lower temp but still not successful. What did I do wrong?
Was hesitant about this recipe but it was so flipping delicious! My 4 yo helped me make these and loved it, he also loved the finished results as he added chocolate chips to his. So so good definitely give this one a try!
I just wanted everyone to know as I saw a few questions related to freezing…
I made a huge batch of these, rolled them up, rolled in egg white, rolled in sesame seeds and everything bagel seasoning, and then froze them raw. Once they were rock hard, I threw them in a bag and now I just pull out two every morning and throw them in the air fryer for 13 minutes at 350 with a little bit of cooking spray. They are PERFECT. I’ve made them fresh before and froze the cooked ones and I was so disappointed, they got chewy and were not as good. They are much better fresh out of the air fryer and freezing them this way makes them fantastic every single morning!! Thank you Gina for this awesome recipe that has saved breakfast for me!!!
Thank you for this, Kayla! I was looking for a way to freeze these! Very helpful info.
Not all heroes wear capes — thank you so much!!
I never leave comments – but I love this recipe and the options are endless!
Gluten Free folks! Important discovery! Make the gluten free dough. Stuff these with pepperoni and cheese and it’s a great GF stand in for pepperoni rolls!
These are super easy and crazy good. Made them for my son visiting from NYC and he said they were excellent. Thanks for the recipe!
These are absolutely amazing! Added some chopped jalapeno and freshly shredded cheddar cheese and they were incredible!
I don’t like cream cheese, could I still make these balls with no filling?
I have before and they turned out great!
I’ve made these several times and loved them. However on some the cream cheese leaked out. Any tips to prevent thar from happening.?
after stuffing them, I twisted the dough around the hole like a dumpling, then rolled them into a full ball in my hands with a bit of flour
Have made these so many times now that I thought I should comment, such a great recipe! Perfect for kids lunches. Have been playing with different fillings like jam, pizza style and ham + cheese, all good!
Can you use sour cream instead of yogurt in the stuffed bagels? My family has health issues with yogurt.
I love and make MANY of your recipes.
These are fantastic! Although I like your other bagel recipes, these are even better!!!! So easy to take on the go! I sprinkled a little garlic powder on the top which gave it fantastic flavor:)
So easy and so good! I used cubes of swiss in some of them and think tomorrow I will make them again with some ham in with the swiss. Oooh..and maybe add a bit of sugar to the cream cheese ones and roll in cinnamon and sugar. So many possibilities!
Just made these for my boys and they loved them!!! So delicious!!!
These were incredible! I used a smidge less yogurt and 1 T cream cheese in each. I doubled the recipe based on all the positive comments. Nothing leaked – you just have to flatten the dough enough, pinch it well and roll into a nice ball. Pure perfection 🙂
My dough was still slightly raw on the inside…I tried cooking longer but it didn’t help. Any tips? We used an air fryer.
OOooooOooh. I wish I could share a photo of how beautiful these babies are! I used the Bobs Redmill GF 1 to 1 flour mix and they are perfect!
By the oven method they still had a fantastic rise!
I will say, I subbed the suggested cream cheese for a “whipped” cream cheese with added diced scallions, so the extra moisture may have helped increase the rise from the steam inside.
I cannot have yeast, so I greatly miss bread! These made me so happy.
Yay!!
I hate cooking and I’m pretty bad at it too but these are so easy and delicious. It’s great that they are healthy too. Would they still turn out okay if I assembled them and refrigerated the night before and then baked them in the morning? I think they are best fresh and sometimes I don’t have enough time in the morning to make them. Thanks for a fantastic and easy recipe that makes me look better at cooking than I am!!
Yum! I made 4 with fresh dill in the cream cheese and everything bagel seasoning on top, the other four I used plain cheese and a cinnamon sugar sprinkle on top.
Why is the WW point value (Blue) 5 pts. on this recipe, but the exact same recipe in the Meal Prep cookbook index is 8 pts.? I realize the recipe is doubled in the cookbook, but the serving size is the same. This is a pretty substantial point difference so I hope you can clarify which is correct.
I need to be dairy free. I have a cream cheese that will work, but do you have any suggestions for the Greek yogurt? Coconut Creme? Thank you!
Look at my bagel recipe https://www.skinnytaste.com/easy-bagel-recipe/?swcfpc=1. In the narrative are tips for dairy free. 🙂
Gina, I see you are recommending a different brand of air fryer instead of your skinnytaste one??? I have yours and love it.
I love mine too, but unfortunately it is not being manufactured at this time.
These are delicious and easy to make. Next time I will try some jam mixed with the cream cheese. I am also going to try savory with capers and a bit of chili sauce.
This recipe tasted great. My crew likes lots of filling so next time will make smaller circles and more filling. I was really nervous as I struggle with making bread type recipes. This recipe was super easy and quick. Will definitely make these again.
Can I assemble these the night before and bake them in the morning?
I have never left a review and count myself not a routine baker and recipes hardly ever turn out for me! First time making this and could not believe how easy it was and how perfect they came out! The taste? Take me home to the states and real bagels 🙂
So glad you enjoyed it!
Oh My! Just made these for the first time. Very easy and so yummy. Also, very filling. A definite keeper! Next time I will use a little less k. salt to suit my tastes.
Absolutely LOVE these! I didn’t realize they would be so filling, which I suspect is because of the greek yogurt in the dough. A bonus: they are toddler approved! I just cut it in half to make sure it can cool down enough. Phenomenal recipe, will definitely make them over and over!
I made these from the Meal Prep cookbook meal plan and my girlfriend LOVED them as she did many of the meals I cooked from this cookbook. I was a little less floored by them because I found the cream cheese a bit blah, I have a bit of a sweet tooth. Any suggestions on how to make the filling a bit sweeter???
Serve with a little fruit or fruit preserves. The first thing my daughter asked is if I was serving with jam 🙂
You, woman, are some sort of a sorceress! These are sooooooo tasty. I can’t believe how wonderful these are with such a simple ingredient list and none of the fidgetyness of making bagels.
THANK YOU
These are unbelievably delicious!! And super easy – thanks so much for the recipe!
Have you ever tried in a convection oven? Would the temp be similar to air fryer? I also noted that in the body of the text it says 400 for air fryer but 325 in the direction card.
No I haven’t
I used the dough hook on my mixer them kneaded a little (on parchment paper) before flattening out, stuffing, and air frying. So darn tasty!
Could you use almond flour as well?
no
Any thoughts on how to make these bagel balls dairy free? I can use Tofutti for the cream cheese but wondering if there would be any suitable substitute for the Greek yogurt. Thanks!
Hi Danielle! Look on my bagel recipe https://www.skinnytaste.com/easy-bagel-recipe/ and there are dairy free tips in the narrative. 🙂
I have made these 4 or 5 times this past week! This morning I made them for breakfast, adding some sun-dried tomatoes to the cream cheese. Incredibly good! I’m anxious to try some pesto next time.
This recipe is great! Made for the first time this morning and everyone approved. Which is hard to come by in my house. 😉
These are great and so easy to make! I used full fat greek yogurt and cream cheese and a whole egg for the egg wash because I don’t do low fat. Looking forward to trying with different fillings!
Taste great for the first time. A little sticky when making them. I need to perfect the recipe. So Good!!
Oh yum! SO Easy! SO good! I can’t wait to make more, and my husband loves them too. This is the first recipe I’ve tried in my brand-new air fryer, and I’m looking forward to making more. Gina, I’ve made a lot of your recipes, and they’ve always been delicious. I’m not a weight watcher, and I did use regular cream cheese here, but I really appreciate your healthy recipes. Thank you!
We made these twice this weekend! Love them! How do we keep the cream cheese from “breaching” the bagel? We thought we sealed them enough🤷♀️
Cream cheese ALWAYS leaks out for me…..I feel like the dough is sealed well. This time I even partially froze the cream cheese before adding it. So frustrating that I might not make these again 😥
Do you think I would have better results using the air fryer instead of the oven? Any tips? Thank you
I’ve made these several times and loved them. However on some the cream cheese leaked out. Any tips to prevent thar from happening.?
I love them make them all the time. Making a bigger batch today does anybody know if they freeze well?
i was so excited to make these, but mine came out really chewy or doughy???? after being baked.
is this just how the texture is given the ingredients or did i do something wrong?
omg these were so delicious and so easy and dare i say healthy?? i’m amazed!
These were absolutely delicious. I read comments before making and used less yogurt, but I still found it really sticky so I ended up adding a lot of extra flour – still delicious though! I didn’t have any issues with the cream cheese leaking out. I really want to try experimenting with this by adding eggs to the batter – I’m a big fan of egg bagels and I think they’d be great with it! Definitely one of my new favorite low cal snacks.
This was very easy and came out so good…need to double it next time. I was afraid it wouldn’t work because my baking powder date said Sept 2019 but made them anyway. I think they were still really great, I will buy new baking powder before making them again. . I am not a baker so I was really proud of myself that they turned out so good. To help with making equal sized dough balls, I used my 2tbs sized cookie dough scooper, worked perfectly.
Will this work with gluten free oat flour?
Perfect! I made a batch gluten free with the above directions as well as a full gluten batch. Looking forward to storing in fridge and eating over the next few days!
I made these because I was tired of my teenagers running out to get bagel bites from Starbucks and Dunkin’ Donuts. They both agreed if these are in the house they don’t need to spend money and they are easy enough they will make them themselves! Win win
Lol perfect!
Hi! Just made them and they are so delicious! Just curious if you have any suggestions how to prevent the cream cheese from curdling?? Thanks!
I actually plugged this into me WW Purple and it says 2 points!! Idk if it’s the cream cheese I used or what but these are AMAZING. Definitely a staple in my WW diet now. And my son LOVED making the dough.
Only bad thing about this is you’ll want to eat all of them!!!
I know right!! 🙂
Hi, is there anyway of making these with Almond Flour or Coconut Flour to make it Keto??? Plz advise
I just did almond flour and it works but has a gritty texture, I think my yogurt was off cause it tasted salty too,
I’m trying half almond and 1/4 coconut flour rn we will see I guess
OMG, I am having so much fun with this recipe! I have made them with ham and cheese and I have made them as dessert balls too. I used strawberry cream cheese for the filling and I used the oikos strawberry cheesecake greek yogurt. I also topped it with either cinnamon and sugar or a light lemon sugar glaze. Sooooo goood!!!
Ok this sounds absolutely AMAZING! what a genius twist on the recipe. I’m definitely going to have to try it this way!
Oh. My. Gosh.
How have I lived 46 years without this?
Amazing.
New family favorite.
Just make these. Now.
I love your recipe. Bagels were just perfect and delicious 😋 gone in no time 😄 do you have such a good recipe for buns/ dinner rolls? Thanks so much
When I input the ingredients from the recipe- so substitutions- into my WW app, it shows me they’re 6 points per serving (blue). How did you get 5?
I absolutely love this recipe! I have made it about six times now and I’ve gotten so much better at it that now I have it down to a science. I have found that store-brand and Chobani Greek yogurt is much wetter than Fage, so I only use 3/4 a cup. I have also found that weighing my ingredients out gives me a much better dough!
I also use my silpat dusted in flour to roll my dough out into balls so it doesn’t stick to the counter and bake it on parchment paper instead. I also spray my hands with a bit of cooking spray so it doesn’t stick to my hands as badly. Floured hands work too.
I also tried this with whipped cream cheese and it didn’t work as well, the cream cheese cut into cubes works the best 100%.
Thanks for the awesome recipe! It’s really helped me for a filling and quick breakfast low in calories!
I love love love this recipe! It was passed on to me by a friend and I have been making it ever cents. The bagel recipe at the top of this is also fantastic! Wow wow wow.
How would you store these if you make a bunch for the week? Fridge?
I keep mine in the fridge for 3-4 days. I put the rest in the freezer and take them out as needed and microwave or air fry them to warm up.
Omg! Amazing and so easy!!
These are SO good, and really easy once you get the hang of it. If you’re struggling with the dough being too sticky when you’re trying to flatten them, a trick I like is to cut a small square of parchment paper. You use the paper to push them down, they don’t stick to the paper, voila everyone is happy!
That is an amazing trick! I make these every week and don’t look forward to it because of how hard it can be to flatten the dough – this made it so much easier and cleaner! Genius!
This really turned out as good as advertised! I am a very novice baker, so I’m really pleased with the results. I used Vanilla flavored Greek yogurt and topped the bagel bites with Cinnamon and Nutmeg.
Made these today In my NINJA FOODI XL AIRFRYER basket with all exact ingredients and they came out spectacular Sprayed air fryer basket with cooking spray and Preheated basket for 5 minutes at 325 on bake, then cooked them at 325 degrees 12 minutes – did 2 batches of 4 not to overcrowd. I made 4 everything with Aldi everything seasoning and 4 with a cream cheese, cinnamon sugar and raisin filling and topped with the cinnamon sugar. I used light cream cheese as well. They were cooked perfect inside and out. Will definitely make these often. Would love to know if they stay nice i refrigerator and then just brush the egg white and topping on before air frying. Made two more batches and am going to see how that works tomorrow. So simple. So easy and so delicious. Five stars!!! ⭐️⭐️⭐️⭐️⭐️
I correct my previous comment. I preheated airfryer basket for 5 minutes and then cooked at 325 degrees (not 335) in my NINJA FOODI XL AIRFRYER BASKET,
Made these today In my NINJA FOODI XL AIRFRYER basket with all exact ingredients and they came out spectacular Preheated bake at 335 degrees for 12 minutes – did 2 batches of 4 not to overcrowd. I made 4 everything with Aldi everything seasoning and 4 with a cream cheese, cinnamon sugar and raisin filling and topped with the cinnamon sugar. I used light cream cheese as well. They were cooked perfect inside and out. Will definitely make these often. Would love to know if they stay nice i refrigerator and then just brush the egg white and topping on before air frying. Made two more batches and am going to see how that works tomorrow. So simple. So easy and so delicious. Five stars!!! ⭐️⭐️⭐️⭐️⭐️
Correction – Baked at 325 degrees not 335 in NINJA FOODI XL. Preheated for 5 minutes first amd sprayed basket with cooking spray.
I have made these twice now and the inside is always underdone even after adding 5 mins cooking time (cooking in oven @ 375) . I did double the recipe both times. Do you think the double quantity could be preventing it from cooking right?
These are great grab and go breakfasts!!! I made once using store brand yogurt then again using Stonyfield- huge difference!! Dough was so much easier to work with using Stonyfield.
Finally had a chance to make these!!! Love them! They are so cute and perfect size.
The only thing I did different was use pink Himalayan sea salt as I didn’t have kosher salt. My salt was fine so I chose to use less 1/4 teaspoon) since I wasn’t sure if 3/4 teaspoon would be too much. I think I could’ve used more but it wasn’t too bad since I did use the everything bagel seasoning.
I did try to close these pretty well. I was successful on some and others did leak but not too much. I could tell which ones would leak. I worked slower so it took me longer to make. Also, the Fage worked great!!!
Now that I made them “as specified” I do want to try maybe adding the everything bagel seasoning to the dough. I don’t know how it’ll work but I’m willing to give it a shot. I love that seasoning and to have it throughout the bites might be heavenly! So many options to make!
I wasn’t sure if I could prep these and then freeze to bake later. I’d love to try my handle at doubling or tripling this at least. I’d love to make these to share with my office once we’re back.
Thank you for sharing this recipe, Gina!
I made these today, followed the recipe exactly. Both hubby & I really loved them, so easy. I think a great accompaniment would be smoked salmon! Delicious!!
Question please. How can you make these if you are dairy free- in terms of the Greek yogurt. Any suggestions? Thank you!!
There are notes for dairy free in the narrative of the recipe, but you can use a thick dairy-free Greek yogurt, Kite Hill (blue label) was the brand I found and tested.
My husband and I loved them. Thank you for the simple, easy recipe.
OH MY GOODNESS!! I just started back on Weight Watchers (or rather plan to go full force after the quarantine lifts) and started researching foods I could take to work when I go back. Saw these, thought they would be great for breakfast. I doubled the recipe and put everything bagel on half and cinnamon sugar on half. These might be my new favorite thing!! Definitely a bright spot in the lockdown.
These were incredible! Couldn’t believe how simple and quick these were to make. I halved the salt, topped with cinnamon sugar before baking and drizzled with honey when they came out of the oven.
Super easy and delicious!!!
Super easy to make and turned out great! I didn’t have Greek yogurt, but I used sour cream instead. I had to add a bit more flour to the dough because of the moisture in the sour cream. But they turned out beautifully.
I can not believe how easy this was to make. This recipe was filed in my “to try” for months and now I wish I made it sooner! Super simple ingredients and fairly easy steps. The dough was a bit sticky but thats when you know the consistency is right! I doubled the recipe and I noticed that my second batch all leaked cream cheese. I think that the quicker you can roll out the balls and then sooner you can place them in the airfryer the better so that the yogurt dough and the cream cheese don’t soften too much. I’m going to try putting pizza toppings in them next! Thank you for a great recipe!
Will these work with almond flour?
Do you have a secret to rolling these? I have made them several times and the cheese always leaks out.
I usually pinch them closed then roll. You just have to be sure you seal them.
After dividing the dough into 8 pieces, I roll and then flatten with my fingers, patting out a disk shape to put the cream cheese in,. then pinch them closed. Re roll in your hands to bring them back to shape. No leakage for my first try 🙂
First try. Stuffed them with cream cheese and salmon. Absolutely delicious!!
Made these today! Super yummy!
This is absolutely fantastic. I am nowhere near a baker, but this recipe was so easy to follow – and turned out to be addicting golden brown dinner (breakfast for dinner concept always!). I definitely recommend sealing the dough once it’s filled with cream cheese carefully – two or three leaked out but they still tasted fantastic!
I didn’t have plain greek yogurt, but had a cinnamon/vanilla one – and no joke, couldn’t taste it at all! Definitely making these again, thanks, Gina!