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Bite into these snack-sized bagel buns, stuffed with a flavored onion and chive cream cheese! They are perfect for an on-the-go breakfast or as a snack.
Enjoy a twist on the classic bagel and make these stuffed bagel buns which are easier to handle and eat, especially when on-the-go. I was first introduced to stuffed bagels when I purchased a package of Bantam Bagels at my local grocery store and instantly became amused by them. What a genius concept! Bantam bagels were bite-sized, but the ones I made today are slightly larger, about 2 inches in diameter.
The great thing about this recipe is that it is surprisingly easy to make, and many of the ingredients are pantry staples. These buns are entirely vegan, but I made the non-vegan version as well and it tastes essentially the same. If you do not use a nut-based vegan cream cheese, regular full-fat cream cheese is the way to go. I stuffed the buns with a homemade onion and chive cream cheese, but you may customize your cream cheese in any way; sweet or savory! I have included some recommended flavors below:
- Honey and Cinnamon (Add 1 tbsp. honey + 1/2 tsp. cinnamon)
- Ranch Dip powder (Add 2 tbsp.)
- Garlic and Herb (Add 1/4 tsp. garlic powder + 1 tsp herbs)
- Strawberry (Add 1 tbsp. strawberry puree)
- Roasted Pepper (Add 2 tbsp. of my Roasted Pepper Spread)
As you can see, the combinations are endless! If you use a sweet spread, remove the everything bagel seasoning topping since the flavor combo would not match. This recipe yields 16 buns and will likely be devoured in a few days, but the great thing is these buns freeze well. You can consider doubling the recipe to make some buns for the days ahead.
Stuffed Bagel Buns (Vegan)
yield: 16 buns (2 in. diameter)
- 3 c. bread flour
- 1 tsp. active yeast
- 2 1/2 tbsp. brown sugar
- 1/2 tsp. salt
- 1 c. lukewarm water
- 3/4 c. vegan cream cheese, slightly softened (Use regular cream cheese if not vegan)
- 2 tbsp. chives
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- pinch of salt
- 1-2 tbsp. bagel seasoning (Trader Joe’s Everything But the Bagel seasoning works great!)
For Water Bath:
- 6 c. water
- 1 tbsp. granulated sugar
- 1 tbsp. brown sugar
- In a stand mixer or using your hands, combine the bread flour, yeast, brown sugar, salt, and the lukewarm water and knead until soft. Place in a large oiled bowl, cover with a clean towel or lid, and allow to rise for 1 1/2 hours in a warm place.
- While the dough is rising, combine the cream cheese, chives, garlic powder, onion powder, and salt and use a teaspoon to scoop 16 heaping spoonfuls of cream cheese onto a piece of parchment paper or non-stick mat and place in the freezer for at least 45 min.
- Preheat oven to 425 F. When the dough has risen, pour the dough out onto a clean surface and separate into 16 pieces. Cover with foil lightly and allow to rise for about 20 min.
- Remove the frozen cream cheese balls from the fridge.
- Take a piece of the dough, lightly flatten out the edges, and place a ball of frozen cream cheese in. Pinch all the edges of the dough and roll the ball up.
- In a pot, add the water, granulated sugar, and brown sugar and bring to a boil. Add in the bagel buns (about 4 at a time) and allow the bottom side of the bun to sit in the water for about 30 sec. Flip the buns around and allow the other side to sit in the water for an additional 30 sec.
- Place the buns on a non-stick baking tray and sprinkle the top with bagel seasoning.
- Bake the buns in the oven for 18-20 min or until buns are completely baked. Remove from the oven and allow to cool on a cooling rack for at least 10 min.
- Break open the buns and enjoy!
The buns are soft, flavorful, and filled with cream cheese. Enjoy these anytime during the day and pair it with a drink!
As mentioned previously, these buns freeze extremely well. Store in an airtight container and place in the fridge for up to 1 month for freshness.