How To Make Bantam Bagels
Recreate scrumptious bantam bagels for fluffy Starbucks-inspired goodies. These perfectly golden-baked treats are filled with smooth cream cheese.
Serves:
Ingredients
- 8ozcream cheese
- 1¼cupsvery warm water
- 1pkgrapid rise yeast
- 1tbspdark brown sugar
- 2tspsalt
- 1tbspcanola oil
- 4cupsbread flour
For Bagel Bath:
- 8cupswater
- 2tbspdark brown sugar
- 1tbspbaking soda
Instructions
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Cut the cream cheese into 22 sections and freeze.
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Pour the warm water into the bowl of a standing mixer fitted with a bread hook. Sprinkle in the yeast and dark brown sugar. Let sit for 5 minutes.
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Stir in the salt and canola oil and 2 cups of flour. Add the remaining flour until a dough forms.
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Knead the dough on a floured surface for several minutes until the dough is smooth and elastic. Turn the dough in a bowl greased with butter or oil, place in a cold oven, and let rise for 1 hour.
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Punch down the dough, briefly knead, and divide into 22 pieces.
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Wrap each piece of dough around a piece of frozen cream cheese, pinching the dough to seal and rolling in the palms to form a ball. Place on a baking tray lined with parchment paper.
Bagel Bath:
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Preheat the oven to 450 degrees F. In a large saucepan, pour the water, brown sugar, and baking soda. Bring to a boil.
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Using a slotted spoon, place several bagel balls into the boiling water at a time. Boil for 15 seconds, drain on the spoon, and return to the tray.
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Bake for 12 to 15 minutes until the bagels are golden brown and cooked through.
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Serve and enjoy.
Nutrition
- Calories: 140.82kcal
- Fat: 4.70g
- Saturated Fat: 2.11g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.40g
- Polyunsaturated Fat: 0.51g
- Carbohydrates: 20.37g
- Fiber: 1.04g
- Sugar: 1.61g
- Protein: 4.26g
- Cholesterol: 11.34mg
- Sodium: 323.25mg
- Calcium: 18.41mg
- Potassium: 56.43mg
- Iron: 1.18mg
- Vitamin A: 37.73µg
- Vitamin C: 0.00mg
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