STUFFED BAGEL BALLS
Easy, homemade mini stuffed bagel balls filled with cream cheese! This Bantam bagel shavings recipe is made without yeast, without boiling, without sophisticated blender!
INGREDIENTS
- 1 egg white, beaten (whole egg works fine too)
- 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 cup unbleached all purpose flour, whole wheat or gluten-free mix, (5 oz in weight)
- optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes
INSTRUCTIONS
First, preheat the oven to 375F. Place parchment paper or silpat on a baking sheet. If you use parchment paper, spray oil to avoid sticking.
Then, 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 it is well mixed, it will look like little crumbs.
Lightly sprinkle the flour on a work surface and remove the dough from the bowl, knead the dough several times until the dough is sticky, but not sticky, about 15 turns (it should not leave dough on your hand when you move away).
Divide the dough into 8 equal balls. Flatten each ball in circles, then place 1/2 tablespoon cream cheese on each. Cover the dough well and roll into a ball. Repeat with the remaining dough.
Garnish with an egg wash and sprinkle with the seasoning of your choice if desired.
Bake on the upper oven rack for 25 minutes. Let cool at least 10 minutes before eating. Happy Cooking Time.
