Garlic Cream Bagels (Print Version)
# Ingredients:
→ Base
01 -
6 bagels
→ Cream Cheese Filling
02 -
8 ounces cream cheese, softened to room temperature
03 -
1 tablespoon of white sugar
04 -
A splash of sweetened condensed milk (about 1 tablespoon)
05 -
Small pinch of salt
→ Garlic Butter
06 -
1 egg
07 -
½ cup melted unsalted butter
08 -
2 tablespoons garlic, finely chopped
09 -
1½ tablespoons parsley, chopped (reserve extra for topping)
10 -
2 tablespoons milk
11 -
1 to 2 tablespoons kewpie mayonnaise
12 -
1 teaspoon dried oregano
13 -
3 tablespoons grated parmesan cheese (save some for garnish)
14 -
½ teaspoon salt
# Instructions:
01 -
In a mixing bowl, toss in the cream cheese, sugar, condensed milk, and a little salt. Use a hand or stand mixer until it turns into a smooth mixture. Then set it aside.
02 -
In another bowl, combine the egg, melted butter, chopped garlic, parsley, milk, mayo, oregano, parmesan cheese, and some salt. Mix everything until it's well blended, then keep it on standby.
03 -
Heat your oven to 350°F. Slice each bagel six times like you're making wedges, but don't cut all the way through. Pull out a little bit of the center from each cut to leave room for the filling.
04 -
Pop the cream cheese mixture into a piping bag (or use a ziplock with one corner trimmed). Squeeze the filling into the gaps of each bagel.
05 -
Dip each stuffed bagel in the garlic butter blend. Let the extra drip off before putting them on a parchment-lined baking tray.
06 -
Bake in the oven for about 11 to 13 minutes, until the bagels look golden and delicious. Sprinkle some extra parsley and parmesan on top. Let them cool for a few minutes, then enjoy.
# Notes:
01 -
This was inspired by the popular Calic Bagels in Los Angeles.
02 -
Feel free to use plain or flavored bagels for a twist.
03 -
Kewpie mayo adds more depth compared to regular mayonnaise.