Photo: Carmen Cheung
These make-ahead bagel bites stuffed with cream cheese are perfect for early mornings and double as yummy after-school snacks.
600-g pkg store bought pizza dough
125 g cream cheese, cut in 1/2in. cubes
1/2 cup honey
1 tbsp toasted sesame seeds
1 tbsp dried garlic flakes
1 tbsp dried onion flakes
2 tsp poppy seeds
1 tsp kosher salt
Combine sesame seeds, garlic and onion flakes, poppy seeds and salt on a large plate. Set aside.
On a lightly floured work surface, divide dough into 4 portions. Roll each portion into a 12-in. log, then cut each log into 1-in. sections. Flatten each piece in your palm into a 2-in.-wide circle and place 1 cheese cube in centre. Pull up edges of dough to cover cheese and roll into a ball. Transfer balls to a lightly floured baking sheet. Cover with a damp tea towel and let rise for 20 min.
Preheat oven to 325F. Line 2 baking sheets with parchment.
Bring 4 cups of water to a boil in a medium saucepan. Add honey, then reduce heat to medium-high. Cook balls in batches of 6 until they begin to float, about 30 sec. Remove with a slotted spoon, shaking off excess water before transferring to plate with seasoning. Roll to coat. Arrange balls on prepared sheets.
Bake balls until golden brown, 20 to 25 min. Bagel bites can be kept refrigerated in a sealed container for up to 5 days.
Calories 44, Protein 2g, Carbohydrates 7g, Fat 2g, Fibre 1g, Sodium 64mg.
Originally published in the Today’s Parent July/August 2019 issue. Photo by Carmen Cheung.
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