Skinnytaste > Recipes > Breakfast & Brunch > Stuffed Bagel Balls (Baked or Air Fryer)

Stuffed Bagel Balls (Baked or Air Fryer)

This post may contain affiliate links. Read my disclosure policy.

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!

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!

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.

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!

More Greek Yogurt Dough Recipes

Stuffed Bagel Balls

4.82 from 149 votes
5
Cals:173
Protein:10.5
Carbs:25
Fat:3
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!
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!
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
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:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Video

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:

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!

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




331 comments on “Stuffed Bagel Balls (Baked or Air Fryer)”

  1. 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!

  2. 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.

  3. 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.

    1. 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.

  4. 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!

  5. 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?

    1. 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!

  6. 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.

  7. 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???