Stuffed Bagel Minis Recipe

Mix and Knead

In a large mixing bowl or stand mixer fitted with a dough hook, combine 3 1/2 cups all-purpose flour, 2 tsp instant yeast, 2 tbsp sugar, and 1 1/4 tsp salt. Stir to blend. Add 1 1/4 cups warm water (about 105–115°F / 40–46°C) and 1 tbsp vegetable oil. Mix until a shaggy dough forms, then knead by machine 6–8 minutes (or by hand 10–12 minutes) until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tbsp additional flour, 1 tbsp at a time.

First Rise

Form the dough into a ball, lightly oil the mixing bowl, place the dough back in, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until roughly doubled in size, about 60 minutes.

Divide and Rest

Punch down the risen dough gently and transfer to a lightly floured surface. Divide the dough into 18 equal pieces (about 45–50 g each). Roll each piece into a tight ball, cover with a towel, and let rest 10 minutes to relax the gluten before shaping.

Prepare Filling

While the dough rests, make the filling. In a medium bowl, combine 8 oz softened cream cheese, 1 cup shredded sharp cheddar, 3 tbsp finely chopped scallions, 3 oz finely diced deli ham, 1/2 tsp freshly ground black pepper, and 1/4 tsp salt. Stir until evenly mixed and smooth. Taste and adjust seasoning if needed. Chill briefly if filling becomes too soft to handle.

On a lightly floured surface, flatten each rested dough ball into a 3–3.5 inch (7.5–9 cm) disk using your fingers or a rolling pin. Place about 1 tablespoon of the cream cheese filling in the center of each disk (adjust to fit — the goal is a compact mound, roughly 1 tbsp or 15–20 g). Bring the edges of the dough up and around the filling, pinching seams tightly to seal and forming a smooth, stuffed ball. Roll gently between your palms to round. Place seam-side down on a parchment-lined baking sheet. Repeat with all pieces.

After shaping all mini bagels, cover loosely with lightly oiled plastic wrap or a towel and let them rest for 20 minutes to puff slightly.

Preheat the oven to 425°F (220°C) and position a rack in the middle. Bring 6 cups of water and 2 tbsp baking soda to a rolling simmer in a wide shallow pot. Reduce to a gentle simmer (not a rapid boil).

Working in batches of 4–6, gently lower the stuffed bagel minis (seam-side down) into the simmering water using a slotted spoon. Boil 30–45 seconds on the first side, then flip and boil another 30–45 seconds on the second side. Remove with the slotted spoon and drain briefly on a wire rack or clean towel.

Whisk 1 large egg with 1 tbsp cold water to make an egg wash. Lightly brush the tops of each boiled bagel mini with egg wash, being careful not to force out the filling.

Immediately sprinkle each with sesame seeds or everything bagel seasoning (about 1/8–1/4 tsp per mini).

Arrange the boiled, egg-washed bagel minis on the parchment-lined baking sheet about 1 inch apart. Bake in the preheated 425°F (220°C) oven for 12–15 minutes, or until the tops are deep golden brown and the bottoms sound hollow when tapped. If the filling oozes and browns too quickly, tent loosely with foil for the last 3–5 minutes.

Remove from oven and transfer to a wire rack to cool for at least 10 minutes. Cooling allows the filling to set slightly and makes them easier to handle.

Serve warm or at room temperature. These stuffed bagel minis are ready to eat on their own or sliced and spread with extra cream cheese. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat briefly in a 350°F oven or toaster oven to refresh the crust.