Stuffed Bagel Balls (Baked or Air Fryer)

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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!

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!
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 (I have the Nuwave Brio, affiliate link) was much quicker.

These bagel balls are perfect to whip up for breakfast, you bake them ahead and reheat them for the week.

How To Make Cream Cheese 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! 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!

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!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!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!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!

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.

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.

Tips for storing and freezing bagel balls:

  • 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.
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!
Print WW Personal Points
4.82 from 143 votes
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Stuffed Bagel Balls

173 Cals 10.5 Protein 25 Carbs 3 Fats
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4 servings
COURSE: Breakfast, Brunch
CUISINE: American
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!


  • 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**


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.


*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.


Serving: 2bagel balls, Calories: 173kcal, Carbohydrates: 25g, Protein: 10.5g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 3.5mg, Sodium: 549mg, Fiber: 1g, Sugar: 3g
WW Points Plus: 4
Keywords: bagel balls, bagel filled with cream cheese, bantam bagels, starbucks bagel, 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!

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  1. 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!

  2. 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!

  3. 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.

  4. 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???

  5. 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!!

  6. 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.

  7. These are delicious! So fun to make on a Saturday morning and great to have in the freezer for later!

  8. 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?

  9. 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!

  10. 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!!!

  11. I never leave comments – but I love this recipe and the options are endless!

  12. 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! 

  13. 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!

  14. These are absolutely amazing! Added some chopped jalapeno and freshly shredded cheddar cheese and they were incredible!

  15. I don’t like cream cheese, could I still make these balls with no filling? 

  16. 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! 

  17. 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.  

  18. 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:)

  19. 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!

  20. Just made these for my boys and they loved them!!!  So delicious!!!

  21. 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 🙂

  22. 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.

  23. 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. 

  24. 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!!

  25. 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.  

  26. 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.

  27. 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 In the narrative are tips for dairy free. 🙂

  28. Gina, I see you are recommending a different brand of air fryer instead of your skinnytaste one??? I have yours and love it.

  29. 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.

  30. 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.

  31. Can I assemble these the night before and bake them in the morning? 

  32. 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 🙂

  33. 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.

  34. 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!

  35. 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???

  36. 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.


  37. These are unbelievably delicious!! And super easy – thanks so much for the recipe!

  38. 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. 

  39.  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! 

  40. Could you use almond flour as well?

  41. 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 and there are dairy free tips in the narrative. 🙂

  42. 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.

  43. This recipe is great! Made for the first time this morning and everyone approved. Which is hard to come by in my house. 😉

  44. 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!

  45. Taste great for the first time. A little sticky when making them. I  need to perfect  the recipe. So Good!!

  46. 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!

  47. 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.?

  48. I love them make them all the time. Making a bigger batch today does anybody know if they freeze well?

  49. 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?

  50. omg these were so delicious and so easy and dare i say healthy?? i’m amazed! 

  51. 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.

  52. 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.  

  53. Will this work with gluten free oat flour? 

  54. 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

  55. 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!

  56.   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. 

  57. Only bad thing about this is you’ll want to eat all of them!!!

  58. 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 

  59. 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!!!

  60. Oh. My. Gosh.
    How have I lived 46 years without this?
    New family favorite.
    Just make these. Now.

  61. 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

  62. 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?

  63. 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!

  64. 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.

  65. 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. 

  66. Omg!  Amazing and so easy!! 

  67. 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!

  68. 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.

  69. 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!!!  ⭐️⭐️⭐️⭐️⭐️

  70. 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,  

  71. 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. 

  72. 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? 

  73. 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.

  74. 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!  

  75. 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!!

  76. 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.

  77. My husband and I loved them. Thank you for the simple, easy recipe.

  78. 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.

  79. 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.

  80. Super easy and delicious!!! 

  81. 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. 

  82. 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!

  83. Will these work with almond flour?

  84. 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 🙂

  85. Made these today! Super yummy! 

  86. 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!

  87. I used regular Greek yogurt and drained it well, also found keeping my flour in the freezer seems to help make a smoother dough. And froze my cream cheese while I prepped the dough for easy cutting and grabbing. Amazing recipe and very addicting!!

  88. Enjoying these little bagel balls as I’m writing this review. 🙂

    Very easy and straight forward recipe. Even my two year old daughter helped knead and roll the dough with me. One tip I would give is to really seal your balls (pinching together the hole), and then giving the ball a little roll to smooth it out. None of my balls leaked cream cheese with this technique. I made these using my Instant Pot Air Fryer for exactly 12 mins and they came out perfect. Thanks, Gina!

  89. Can you replace the baking powder for baking soda? 

    • Unfortunately, no. They are not interchangeable.
      I found this ink that knows more about it than I do.

  90. These were great, easy to make. I made them in the oven. I’ll add raisins next time. I would reduce the salt a little, as they were too salty for my taste. 

  91. I don’t have plain Greek yogurt on hand, but I do have soy milk. Can I sub the Greek yogurt with soy milk?

  92. These were excellent.. while somewhat of a pain to make (because the dough gets stuck to your hands), they were well worth it. I made a double batch and did half everything but the bagel seasoning from Trader Joe’s  and half with cinnamon sugar. Would definitely make again and will also try to air fryer next time.

  93. What if I don’t have unbleached flour?   I have almond, coconut and regular all purpose..

  94. If bagel bites or bagels have been frozen to reheat in the air fryer what temperature and for how long? Thanks!

  95. This is SO good! Easy and the kids love them! 

    • These were such a lovely treat to make during COVID19.  Such a simple recipe using what I had already. I used Sams Club brand greek yogurt, making sure to scoop from the bottom (avoiding the liquid pooled on top). This resulted in a lovely dough that was not too sticky. 

      They baked perfectly golden brown and only two leaked cream cheese. I’ll be sure to seal them better next time. They were still delicious! I’ll be freezing the rest so I don’t eat them all today! 

  96. LOVED this recipe. Thank you! I used Chobani greek yogurt and the dough was definitely on the more sticky side, but after baking came out great- just a little messier to handle. So don’t be discouraged if the dough is still wet and sticky even after you add more flour and knead as instructed. Recipe notes to add less salt if using table salt or Morton’s. I’d like to add that you should add A LOT less salt when using Morton’s, like less than half the amount even, especially if you’re adding Everything Bagel seasoning on top which has more salt.

    Any tips for reheating these babies? I found the bagel balls FANTASTIC fresh but upon reheat it wasn’t nearly as good. Maybe I’m not doing it right – put them in the oven again at 300 degrees for 15 min to warm them up and get the cream cheese melty again but the dough just tasted off?

  97. I loved these. So easy to make and turned out great. I’ll add more cream cheese next time, I was afraid to over do it. I’m excited to make regular bagels too. 

  98. I used the wrong yogurt, but added some flour and it worked out fine. Full fat regular instead of no-fat Greek. This is a great low-yield recipe and I would love to try some of the variations. 

  99. These are fantastic! Follow all details and they will come out perfect! They are so easy to make… have a batch in the oven ! I have a Bed & Breakfast and make them often for guests as well as the breakfast pizza! Love all your recipe!

  100. All the cream cheese came out except for 2 that I used a skinny cow wedge inside. 

  101. I followed the directions to a T and this just didn’t work for me. I was so hopeful but they just flopped- the only easy part about this recipe was measuring the ingredients. The dough was SO sticky I lost probably 1/8 of it sticking to my hand and having to wash it off. I also was very deliberate to seal the dough and the cream cheese leaked out of every single one. Huge let down. I wanted to try to make the bagels, too, but the dough was a disaster I don’t think I will.

    • That is because of the yogurt you used. What brand?

      • The same happened to me! I ended up adding more flour, do you have other suggestions to prevent it from being so sticky? Otherwise love the recipe!

  102. I made these bagel bats today and they were great. The grown kids love them. I  use the recommended yogurt And didn’t have any trouble shaping them. I rolled them out to about a quarter inch thick round, then cut them with a biscuit cutter. Worked out really well. I want to post a picture but I can’t figure out how to do that.

  103. I used Gold Whole Wheat Flour and Chobani Greek yogurt. This was all I could get because of COVID 19 and the dough didn’t turn out. It was way too sticky. And I measured everything to a T. To fix, I added flour but just couldn’t get it feeling right. And I spent so much time closing and smoothing out all creases but all the cream cheese came out anyway. 

  104. Made these today great recipe  and so easy 

  105. What could I replace the Greek yogurt with?  For some reason we are not able to eat it (nor can we handle regular yogurt but greek is so much worse).  I have been wanting to make this dough but am sad I can’t find an alternative… suggestions would be appreciated! 🙂

    • I’m trying them with avocado in place of Greek yogurt. I’ll let you know foe they turn out! So far, they’re green! 

  106. Will they work with almond flour ? We do keto ! 

  107. These are so easy and so delicious! I have made these several times for my coworkers and they can’t get enough of them. They are always asking me to make more. I created stuffed bagel ball monsters at work. My husband is always sneaking the ones that leak because he doesn’t want them to have the ugly ones.

  108. I tried 2 times but I can’t make it right. Because the dough is too sticky so I added extra flour.  It comes out super sticky texture. 
    I used all purpose gluten free flour (good for baking) and followed the instructions. 
    What did I made worng? I really want to try it again!!
    Please help!!

    • Hey – I had the same problem. Didnt matter how much flour I added remained too sticky.

      Ended up wetting my hands and handling it that way. If your hands are a little damp you can form the balls. (Tip from other gluten free recipes like this)

      Wasnt sure it would work but cooked in the oven and came out great!

  109. This is THE ONLY email address I’ve used in several years. 

  110. I tried them plain and they were good. Then I tried it with a little Truvia and vanilla mixed with the cream cheese and cinnamon and Truvia coating and they were amazing! Thank you for the ideas!

  111. WOW!  SO easy and SO yummy😍 thanks!!

  112. I just made these yesterday and they were easy to make and came out delicious! In my opinion, they are better than the “brand” name in the frozen section 🙂 *I did use full fat yogurt as that’s all I had in the house, in fact Stonyfield Vanilla, and they were more difficult to work with as they were too sticky but I just kept adding more flour to my work surface and rolling them/working with them until they were no longer super sticky. So is a bit of a pain, but can be done with regular yogurt if that’s all you have on hand. I was worried they may not come out right, but I baked them per the instructions for 25 and voila! Thanks for another great recipe 🙂

  113. I’m trying to stay keto.  Has anyone tried this with almond flour?

  114. Made these this weekend came out great. I used bread flour instead. Will use some of the suggestions for toppings and fillings.

  115. Amazing! First time I ever made dough on my own. Super easy! Air fried them for 11 minutes and they turned out perfect. Thank you for this recipe!

  116. Yummy, delightful little balls! These are going to be a staple in our house, I’m sure! I felt that they came out a little crispy with the full time, so after playing with it we discovered that 400* for 5 min was perfect. I think my air fryer may run a little hot, because most of the recipes I have to reduce the time a bit (I use a Cosori)
    We had fun experimenting with different recipes. Cinnamon raisin mixed with the cream cheese and cinnamon raisin on top, green onion mixed with cream cheese and Parmesan on top. In the end my fav was still the plain cream cheese and everything seasoning on top. 

  117. I made these over the weekend and oh boy they are good. I think i needed to air fry them a little longer. I am enjoying them more now that i reheated them at 340 for 5 minutes in air fryer. They got extra golden brown and crispy on the outside but still stay soft inside. I need more practice in enclosing the cream cheese in the dough because 6 out of the 8 still leaked out. And i took my time to pinch the dough and roll it around. I think next time I’m going to add less cream cheese. Also, i didn’t think i needed the full cup of greek yogurt. Dough was perfect at 3/4 cup. But being the first time i made them, i decided oh im just going to do what the recipe calls for. I know second time will be even better!

  118. Just made these for the first time. I’m new to baking and dough making. This recipe was SUPER easy to follow and turned out great! I cannot wait to try some of these other ideas for stuffing other than cream cheese 🙂

  119. Do you think you could make these in an Instant Pot?? Perhaps using the silicone molds?

  120. These were so easy and so good!  I will definitely make these often! Thanks for the great recipes. 

  121. I  love this recipe but no matter what I do the cream cheese leaks out. Any suggestions?

  122. Made these for work and they were gobbled up in minutes and everyone made me promise to make more. and added what all they would like them stuffed with. This was so easy and so good. Told them all you can’t beat Skinnytaste recipes.

  123. I purchased your book skinnytaste air fryer and today made the mini churros. First of all I notice you didn’t not include any eggs in the recipe was that intentional? Secondly I think my star tip for the pastry bag was too small as I could not get the dough to push through it so I eliminated the star tip. I placed the churros in the air fryer basket and cooked them for 22 min. turning half way through. They didn’t brown much and seemed a little doughy in the center. Oh i forgot to mention this is only my 2nd item to try in the new air fryer. The first was very successful. Could you please advise, still new at this.

  124. do you think it would be ok to use just plain mozzarella cheese in them. my kids don ‘t like cream cheese so im trying to find something I can substitute. you know how picky kids can be.

  125. Hi! I just tried this recipe for the first time with a little modification (added honey and lowered the amount of yogurt proportionally). The taste was great, but the texture was too chewy for me. Any tips for preventing this tough texture?

  126. Amazing!!!! I added melted butter after they baked. So surprised they really taste like bagels without the hassle of yeast and boiling in water etc. added trader joes everything but the bagel seasoning on top too! 10/10 this new yorker loves these!!!

  127. I have a new favourite recipe. They’re a lot softer and tangier than a regular bagel but still delicious. I love that they’re dead simple and really flexible too – going to be trying them with mozza next, or maybe going all-out and doing pizza bagel bites.

    Oh, and for the record they work really well with skyr instead of Greek yogurt.

  128. How many did you fit in the air fryer?

  129. Love this recipe! 3pts on weight watchers. Made a sweet version with cinnamon, a bit of splenda and loads of blueberries. My favorite savory version is topped with shaved Parmesan cheese. Makes a great ham and egg sandwhich. Chewy enough that you feel like you ateveating something!

  130. I really love this basic bagel recipe but wish it was a little sweeter. Any suggestions for healthy additions to enhance the sweetness?

  131. These. Are. The. Best.

    I make your regular skinny bagel recipe all the time and today I tried these for the first time. WOW. They are SO good!

    Thank you for sharing your amazing recipes 🙂

  132. These looked like a fun solution for a baby shower breakfast at a venue where I have no oven and have to get creative!  I tried them last night and they are delish . I made some with plain cream cheese and sesame seeds last night, and for the party I think I’ll add a flavored cream cheese choice as well (maybe a honey praline?).  The nice thing is that I had one for breakfast this morning and it had held together very well…just warmed it for 10 seconds in the microwave and it was delish!  They’re a bit of work, but very tasty.

  133. Amazing! These are SO good and so easy! The perfect grab and go snack or breakfast for kids and adults alike! Thank you!

  134. These are incredible!!!!! We have made these a dozen different ways… all amazing. Thank you

    Cinnamon raisin
    Everything with ham and pickles… we love dill pickles on our bagels!!

    Thank you!!!

  135. If I use all purpose flour, do I need to leave anything out of the recipe? 

  136. These are beyond amazing! I’ve been meaning to make them for forever now and finally got around to it. Hubby says they are a favorite of his and is requesting them often 😉 Made exactly as written and they came out perfect. Not leaks or anything. 

  137. Just made these and they turned out great. Doubled the recipe and topped with garlic powder, salt, and toasted flax seed. I had to use a little extra flour for rolling out the dough but other than that I stuck to the recipe! Will definitely make these again. 

  138. Tried this recipe yesterday with chopped lox mixed into the cream cheese and these were absolutely delicious! Unfortunately mine didn’t come out nearly as “pretty” as the ones pictured but I’ll perfect them in time (basically I didn’t seal the dough well because the filling oozed out). Thanks for taking two Ingredient bagels to the next level!

  139. Just made these, followed recipe just as printed and topped the balls with Trader Joe’s Everything but the Bagel Seasoning blend. Totally delicious and so easy.

  140. Hi Gina, Can you use full fat Greek yoghurt also please .

  141. I cant believe how easy – and delicious- these bagel balls are to make and eat!! I made an experimental batch before committing to them for a church get together and I’m happy I did – I got to eat them by myself lol! I did double the recipe and I made them smaller (1/2 the size) and they came out 100% perfect! Thanks for a great recipe Gina, I can’t wait to keep experimenting with flavor options!

  142. Will an alternative flour work? – almond?

  143. Cn you make these with sour cream instead of yogurt?

  144. These were excellent! I stuffed the bagel balls with nacho sliced jalapeños (after baking) and it was even more delicious!

  145. These were absolutely delicious and perfect for breakfast. I just started WW a little over a week ago and your recipes are such a gift. Thank you!

  146. I have made these many, many times and I’ve already commented how awesome they are.  I have a question for you or maybe one of your subscribers.  Has anyone made the dough, rolled them out into disks and frozen them.  I always make the dough ahead of time so I can just roll ’em out and bake them but I would be great if I could pull frozen flattened disks out of freezer, let them thaw for 15 mins, stuff ’em and bake ’em and eat them!! I’m not sure if it would work with the yogurt in it.  Not sure if you or anybody has tried it so figured Id ask.  If nobody has tried it, I’m going to try it with about 2 dough disks next time. 

  147. Made this for the first time last week for a brunch with cream cheese and everything topping.  Everyone loved them.  Made them again this morning.  Tried a few with strawberry cream cheese, raisins & cinnamon with cinnamon & sugar topping for my husband.  He raved about them.  Now we can’t wait to experiment with other fillers.  Definitely a keeper just like so many of your recipes.  Thanks for sharing!

  148. I have made these about 5 times.  I now double up on the dough because I just want to make more and more of them.  I have made some and then reused the leftover dough a few days later which makes for an easy breakfast.   I stuff mine with vegan sausage (since I’m a vegetarian), olives and cheese.  I find the leftovers are delicious. I also make some cream cheese one’s but I add dried dill and a pinch of salt to my cream cheese for more flavor.  These would be great served at a brunch.  I’m going to make more today and bake them off tomorrow and see how that works out.   I’m sure it will work out just fine.   The dough is super simple to make.   Loving this website!!!

  149. What about making them with chicken? Would you cook the chicken first?

  150. I have made over 100 of these bagels… for home, with my students and for my fellow teachers. I have tried different varieties: everything bagel seasoning, cinnamon/raisins, pumpkin pie spice, cheddar, onion soup mix, frozen berries, sunflower seeds, and even cream cheese balls. There are still a few varieties I want to try: herb, apple and cinnamon, jalapeño cheddar and flavour cream cheese balls. I have passed along this site so many times and know if at least 3 people that have tried, succeeded and loved these bagels. 

  151. Hi Gina!  
    I love the idea of warm bagel bites for my girls in the morning before school.  Do you think I could make the dough ahead for the week and pop a couple in the oven each morning?  Or do you think there would be an issue with the dough drying out?  Thanks for your input!

  152. Gave this recipe a try today, I doubled the recipe made half with sesame seeds topping and half no topping for my picky kids. They came out better than I imagined. They taste like a bagel shop bagel. I am not the greatest cook but your recipes are so easy to follow. I did use the Chobani yogurt (it was on sale), and used a bit less than what the recipe called for. The dough was a bit sticky but just adding a bit more flour solved the problem, next time around I’ll make sure to go easy on the yogurt. Some of my bagels leaked cream cheese from the top, I think in my efforts to get them to seal properly I may have stretched the center of the dough too much. Can’t wait to try making these with guava paste and cream cheese. 

  153. my family absolutely loved these, I made them as an appetizer so i cut them smaller & got 16 bagel balls instead of 8, they were so easy to make. I will be making these again.

  154. I made these yesterday in my air fryer and they were perfect!

    Loved them!

  155. Has anyone had any problems with the cream cheese curdling? We made them last weekend and were amazing until we noticed the cream cheese had curdled.

  156. If I could give these a 10 I would! I roll my cream cheese ball in chopped dried chives and pop those in the fridge to be as firm as possible before putting in the middle of the dough and I find they are less likely to leak while cooking. These are also so easy to reheat in the air fryer, so I make them ahead for a quick breakfast on the go! I had several explode while cooking when I had to leave the dough at room temp before I could shape it. These hold their shape best when made quickly.

    Thank you for your wonderful recipes!!!!!!

  157. Can you prepare the balls and freeze then bake? Or only prep balls and refrigerate for a few days?

  158. A houseguest found this recipe and has been making them about every other day and we have been LOVING them. She is leaving us tomorrow, so I had her supervise me while I made them. Now we can. have them often! I am interested to try the gluten free flour to see how that goes, but I don’t have an air fryer. 

  159. Hello, I make the bagels and LOVE THEM! I am going to make these bites and add hot banana peppers in the cream cheese to give it some zing.
    I am also going to try and make a batch as PIZZA BITES! Yum ? I hope they turn out good. The WW points should not be too high either. Just a basic homemade pizza sauce..tomato paste, water, and spices. Then add low fat mozzarella cheese, veggies of choice, and lean meat like ground turkey or beef. 
    This recipe is also really good as a full pizza. Only thing is that if you use this for a pizza dough crust it’s a good idea to brown the top a little bit before adding your sauce as it can be a little mushy if not. Otherwise it’s awesome! ? 

  160. This is a serious game changer for me and my family! I feel great about letting my kids eat these, the serving size is satisfying and they are so easy to customize. I cannot thank you enough for your creative and delicious recipes!

  161. Also curious if Siggi’s icelandic yogurt can be used – it has a very thick consistency and I use it as a sour cream/mayo substitute all the time. I’m not a fan of greek yogurt. Thanks!

  162. Amazing and very easy

  163. Loved this recipe! I tried this one and the plain bagel version. Big fan! However, I’m cooking for one so I tend to freeze a lot. I accidentally misread your instructions and I froze my extras before cooking them. Do you have any suggestions for cooking them from frozen?

  164. Just made these and they are delicious! The one problem I had was that the dough didn’t seem to rise enough even though I used non-expired baking powder. Any other ideas for what I could do next time? Thanks. 

    • I find cold dough rises more.

    • It says not expired baking powder but I’m guilty as
      mine was just past due and I said meh, I’ll try it anyway and well, they turned out great ? 
      Try kneeding it a bit more maybe? Or is your oven hot enough when putting them in? Myself I preheat right when I start getting everything out to make it that way it’s nice and ready for when I put them in the oven.  Not sure if this helps at all but good luck to you!  

  165. Another amazing recipe! Thank you Gina for your amazing site.

  166. Made these in the airfryer! They went perfectly with my favorite fire roasted tomato soup recipe. I sprinkled mine with the McCormick Crushed Red Pepper Flakes with Garlic and Oregano seasoning blend and they were divine. I’m making them again tonight. Thank you so much for your blog – I’ve made countless recipes of yours and they fit in well with my lifestyle.

  167. Gina, We love these! so quick and easy to make. Thank you for so many great recipes!

  168. I don’t often leave reviews, but these are fantastic!! Most things we have tried from your website have been things we have made more than once, but my three year old hasn’t stopped asking for these since we made them two days ago! They were so easy to make, and make the perfect breakfast. Making our second batch now. 

  169. These were amazing! I ran out of yogurt, but substituted some fat free sour cream. I  needed to use extra flour to make the dough less sticky. They came out perfect. Hard not to eat them all in one sitting!

  170. I am not a dough expert – but I am impressed with how easy this dough was to make and work with! I am definitely going to make these again and again. I used Fage Total 2% yogurt. I used a cinnamon-y topping on some of them, and poppy seeds / sesame seeds / dry chopped onion on the others. I think they could have baked for a minute or 2 more than 25, but they basically came out great. Thanks for a great recipe!

  171. Yes I made this delicious bad boys!!!   I just found this website four days ago and I’ve made these bagels and the eggplant meatballs.  Both AH-mazing.  I didn’t even have enough yogurt so I substituted for almond milk and it was still delicious.   I’m sure if I made them with the full amount of yogurt they would even better.  I made both the bagels and the stuffed bagel balls…….just for fun. My bagel balls kept exploding but I’m sure that’s due to putting too much cream cheese in them (if there is even such a thing as too much cream cheese).  I did read the reviews for the stuffed bites, so I doubled the recipe.  I also seasoned the cream cheese inside the bagel bites with dried dill and a little salt.     I wonder how they will be tomorrow???  Not sure and if I don’t stop stuffing them in my mouth, I will never find out.  Super simple, super flavorful, super excited to have another new and easy recipe under my belt!!

  172. Do you think these could be frozen and reheated? They look so good!

  173. I used white whole wheat flour and mine were definitely darker in color than the pictures. Also, it was super sticky. I had to keep adding flour. I ended up just making them while the dough was sticky and they came out fine, if not very pretty. I sprinkled cinnamon and sugar on to them served with slightly heated berries. Dipped the bagels in the berry juices, YUM!

  174. How would you store these? I made them a day ahead of a brunch. I don’t want to refrigerate and dry them out by heating them up!

      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.

    • Can I use any non dairy yogurt instead?

  175. What is the name of your cookbook that includes the Weight Watcher smart points

  176. I’m curious if these could be made using almond flour?

  177. Had a friend coming over for coffee and decided to try these. I cannot say enough about how good they are! Not to mention so easy and quick to make!   I did 4 with Trader Joe’s everything bagel seasoning and the other 4 with cinnamon sugar.  Will be making these again very soon, probably this weekend. 😉

  178. Mine turned out great! Thanks for the fantastic recipe!!
    I had a question about storing and reheating.
    If I plan to eat them throughout the week for breakfast what would be your recommendation for storing/reheating. Thanks

  179. This was fantastic. We topped with truffle sea salt on some and Trader Joe’s Everything But the Bagel seasoning on the others. Going to use this base recipe to try other fillings like ham and cheese next!

  180. I do not have an air fryer. Is there another way to bake/fry these?
    Thank you. 

  181. Gina, I found an amazing greek cream cheese that is higher in protein. It does have a slightly sweeter flavor but it taste amazing in this recipe. Its Green Mountain Farms. Most low fat cream cheese on WW are 2 TB = 3 Points. Greek is 2 TB = 2points. Every point counts on WW 🙂
    Thank you for all the great recipes. This is a go to favorite for sure.

  182. Gina, I’m so happy I found your blog last year and I tell people about it all the time. I’ve learned so much about cooking and I’ve gifted your recipe books and meal planners. Every recipe is amazing and these bagel variations with the bagel recipe are awesome. I feel like a rockstar in the kitchen making these bagels! Who knew they could be so easy. I’m glad food is your calling life! Thank you!

  183. Are you familiar with siggi’s non-fat yogurt (skyr)? Can that be used in plac of the greek yogurt?

  184. These are every bit as good as the real Bantams! Thanks for this . Made the perfect Valentine’s Day breakfast for my hubby! Bonus: my toddler loves them too!

  185. I made a calzone with your easy bagel recipe. Super excited to try this little tasty treat. definitely going sweet with the cinnamon and raisin. thank you for all your great recipes!

  186. Thank you very much for adding directions for gluten free! I want to try these. They look sooo good!
    Where would I find everything bagel seasoning? Never heard of it.

  187. Can you use self rising flour instead and omit bakuing powder

  188. Made these and their were delicious but the cream cheese leaked out of the bagel why?

  189. These are quite tasty! I added scallions to the cheese and they turned out delicious! I’m thinking about putting PB & J in the middle for the kids. It would be something they can grab out of the fridge on their own or eat on the go!

  190. I would like to see a low card version for us healthy folks on Keto!  I think I will give it a try and ketofy it!  

  191. Can’t wait to try these in my new Air Fryer.
    I’ve tried ever grocery store looking for the “Everything Bagel Seasoning “.
    I’ve had NO luck. Please tell me where I can find it?

  192. These were SO GOOD! I made them for my coworkers as a Valentine’s Day treat. I made them with Trader Joe’s everything hit the bagel shake and they were perfect. So far I’ve made 18 of your recipes and my goal this year is to make as many as I can! I just adore you ????

  193. How do you store them?

  194. Btw I just sprayed with olive oil to make toppings stick and it worked perfectly!

  195. These were really easy and tasty.  Whole family gobbled them up.

    Note:  I didn’t have greek yogurt, but strained regular plain stony field farms yogurt.  You were right – the dough was really sticky.  I ended up adding more flour until the dough was kneed-able.
    I also used whipped cream cheese as that was all I had on hand.
    Came out quite tasty!  I can’t wait to try them with proper ingredients next time…and even add herbed cream cheeses.  

    Thanks so much for all your great recipes!

  196. Can I make this recipe with self rising flour? Can’t wait to try recipe. I love your recipe for bagels.

  197. These look so tasty! Little balls of heaven. Can’t wait to try them!

  198. Now that the ball amount is handled… 🙂 I am super excited to try these I love the texture of bagels and
    I will be giving these a try. You make great food…thank-you for real food that tastes great and has points calculated for us…makes life easier! Again thanks!!

  199. Line 5:   1/2 tablespoon of what?  Sorry am specification writer and something is missing I think
                   Looks great, Love the Lox idea, cannot wait to try.

  200. I adore the garlic knots using this basic dough recipe, I cannot wait to try these ones! So easy to make, thanks for all the great options Gina!!

  201. Have you tried this with dairy free soy free yogurt..

  202. These look so good, I can’t wait to make them for my kids. I noticed a “4” before calories. I think that’s a typo. The “4” is on the easy bagel recipe nutrition info too.

  203. I love your recipes and these look wonderful! I’ll try them this weekend, although my husband will probably eat the whole batch in one go 🙂

  204. just a thought I wonder how that Josephs chocolate hummus would taste 1 T is 1.5 points . might be a little decadent

  205. Wow. Just wooooooow….
    Sooooo trying these!

  206. Can’t wait to make them. Can I make them plain without the cream cheese?

  207. I think these look delicious! Thanks for sharing. Pretty sure my husband would eat all of them at one sitting:) So much for a serving size of 2 balls!

  208. I’m curious whether you use parchment paper or spray your NuWave air fryer when making these? I have had sticking issues with the bagels, and have used parchment paper, but then the bottom does not brown as well, so I turn them later.

  209. they were good. they didn’t come out as nice looking but they were good. I love your bagels better. I also tried lots of different items in the middle. Ham and ff cheese. And hard cheeses. And I used the whole wheat flour. I love so many of your recipes. Thank you for all that you do for us! Keep those recipes coming along with WW points with each recipe!!!

  210. I hate wasting an egg for an egg wash to help toppings stick. I have aquafaba stored in ice cube-sized units in the freezer, so I thaw one and it works great. As it did for your easy bagel recipe. This one is a must-try.

    • I made these last night , and they are delicious . I stuck them in a Tupperware and left them out of the fridge. Do u think they are ok to eat still? Will the cream cheese go bad if I️t is cooked ? 

    • I just tried these with almond flour and they turned out delish!! Definitely needed to add additional flour to get it to a working consistency. The dough was still tacky when working with it, but they came out great!! Keto Bagels.. I never thought I would see the day! 

  211. These look great! Question, I have a strong disliking for the smell/taste of yogurt. Once these are baked and finished can you tell/taste that  yogurt was used?

  212. These are delicious and easy to make. But they are NOT bagels and not just because of the shape. More to the point they have neither the taste nor the texture of bagels. No need to call them what they aren’t. They can stand as a great roll!

  213. Can you please add the weight of the cream cheese. It’s much easier I believe to get the correct amount required when cutting from a brick of cream cheese. 

  214. It’s great to have a recipe for these, I love Bantam Bagels!

  215. I’m thinking they could use a hit of flavour. Add some herbs/garlic or spices to the cheese. Or a bit of jam

    • Yes, she has some great tips for that up at the top, before the recipe.  She suggests scallions mixed in, or lox.  Also raisins, with cinnamon as a topper.  Endless possibilities..yum!

  216. Gina, these look amazing.  Can’t wait to try them!  Same question as above on serving size.

  217. I think you left out the word cream cheese in Step 5. Can’t wait to make!

  218. I am confused you made 8 balls , it says Yield: 4 servings, Serving Size: 1 bagel ball , so is it 2 bagel balls?

  219. Hi Gina. These look great! Quick question about the serving size. It states to make 8 balls. Serving size is 1 ball and there are 4 servings. I’m thinking maybe there is a typo. I want to make these later so I’m curious if it’s 2 balls per serving and there are 4 servings. Or if it’s 8 servings, 1 ball each??? Thank you so much!!

  220. Is a serving for 2 balls or 1? The recipe seems to make 8 but the nutrition says 4 servings of 1 ball. The skinnytaste FB community is dying to know. 🙂

  221. These look great and can’t wait to try them. One question – it says that there are 4 servings in the recipe with 1 bagel ball per serving yet the recipe makes 8 bagel balls. So is the serving size 2 bagel balls or should it read that the recipe makes 8 servings?

  222. This looks delicious!  Just curious why so many freestyle points (5)?  The normal bagels (which this would make 4) are 3sp each, but this recipe is making 8 items so say, 1.5 sp each and then 1/2 tbsp of 1/3 fat cream cheese is 1 sp each so at worst I would think these are only 3 sp each. Have I done something wrong in my calculation?  (Actually, I think the error is that a serving is two bagel balls since you say there are 8 balls in the recipe and 4 servings.  5 sp would then make sense). 

  223. I was curious about the serving size. The recipe says to divide the dough into 8 pieces, but the bottom of the recipe says it only makes 4 servings at 1 ball per serving. Is it actually 2 balls per serving?

  224. FYI. I think there is a type re: serving size. Based on your directions, it would appear to be 2 bagel balls.