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Garlic butter bagels with cream cheese filling bring together the satisfying chewiness of regular bagels with rich garlic butter and a zingy cream cheese center. Each bite gives you the perfect mix of soft, gooey inside and crunchy outside, making these an amazing snack or standout dish.
I came up with this idea during lockdown when traveling wasn't an option. Making these homemade versions of Calic Bagels took my family to Korea without leaving home. My hubby actually asked for them three weekends in a row, saying they were better than any he'd eaten at restaurants.
Delicious Filling Ingredients
- Cream cheese: This is the key to your filling, giving that tangy richness and smooth texture. Go for full-fat for the best results and let it sit out for 30 minutes so it's completely soft and easy to mix.
- Granulated sugar: This cuts through the tang with a bit of sweetness. We just use enough to add depth without making it too sweet, so it works nicely with the savory outside.
- Sweetened condensed milk: Adds extra smoothness and hints of caramel flavor. This stuff is what gives that classic Korean cheese filling taste that'll keep you coming back for more.
- Salt: Makes all the other flavors pop and keeps the filling from tasting bland. Just a pinch makes a huge difference by bringing out both the sweet and savory elements.
Flavorful Butter Mixture
- Unsalted butter: Makes a tasty base for coating the outside. Better butter with more fat will give you more flavor and nice browning in the oven.
- Fresh garlic: Gives the butter that amazing smell and taste you can't get from garlic powder. Chop it really small so it spreads evenly through the mix without big chunks.
- Chopped parsley: Adds nice green color and mild herby flavor. Fresh works way better than dried for both looks and taste.
- Whole milk: Helps the coating stick evenly to the bagels. The milk proteins also mix everything together well and add some richness.
- Mayonnaise: Brings amazing richness and keeps the butter mixture from separating. The stuff in mayo holds everything together while baking.
- Dried oregano: Adds Mediterranean flavors that work great with garlic. Its subtle pine-like taste cuts through the richness.
- Parmesan cheese: Brings savory umami that makes garlic taste even better while helping everything turn golden brown. Grate it fresh for better melting.
- Fresh egg: Holds everything together and helps create that beautiful golden brown, shiny outside. The proteins make that distinctive crust these bagels are known for.
- Salt: Makes all flavors stronger while balancing the sweetness from the filling. Sea salt or kosher salt works better than regular table salt.
Making Your Bagels Amazing
- Cutting Your Bagels:
- Put each bagel flat on your cutting board and make six cuts across the top. Don't cut all the way through - stop about 1/4 inch from the bottom so it stays in one piece. This makes an accordion shape that can hold more cream cheese but keeps the bagel together.
- Adding The Filling:
- Put your cream cheese mix in a piping bag with a medium round tip or use a sandwich bag with the corner cut off. Push the tip deep into each cut and squeeze gently while pulling out slowly to fill evenly. Keep going until all cuts are nicely filled.
- Dipping In Butter:
- Mix up your garlic butter right before you need it so it doesn't get hard. Dip each filled bagel completely, letting extra drip back into the bowl. The butter should get into all the cuts and cover the whole outside for maximum flavor.
- Baking Them Right:
- Place your coated bagels on a baking sheet lined with parchment paper, leaving 2 inches between each. Bake at 350°F for 11-13 minutes until they're nice and golden but not burnt. The filling should be hot all the way through and the outside should be crispy.
- Final Touches:
- As soon as they come out of the oven, sprinkle more chopped parsley and fresh parmesan on top. The heat will melt the cheese slightly and release the herb flavors for an even better taste.
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We love having these bagels for weekend brunches at our house. My daughter usually doesn't like strong garlic stuff, but she actually asks for extra garlic in these. Whenever we have guests over, they're always amazed at how different these are from regular bagels and always want to know how to make them.
Ways To Enjoy
These stuffed bagels taste best when they're still warm from the oven since you get that amazing contrast between the crunchy outside and melty filling. Try to time it so they're just coming out when your guests arrive for the best reaction.
Fun Variations
Try using different types of bagels besides plain for tons of flavor options. Everything bagels add extra seeds and spices while cinnamon raisin creates an interesting sweet and savory mix with the garlic butter.
Keeping Them Fresh
Let your bagels cool completely, then put them in an airtight container at room temperature for up to two days. All that butter helps keep them moist and stops them from getting stale too quickly like regular bagels do.
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These cream cheese stuffed garlic bagels show how mixing food traditions can make something amazing. They turn simple ingredients into something really special through good technique. When I serve these at get-togethers, everyone goes quiet for a moment as they take that first bite with the crispy garlic outside and creamy filling. These bagels always create food memories that stick around long after they're gone.
Frequently Asked Questions
- → Can flavored bagels be used?
- Absolutely! Plain, everything, or garlic bagels work best, but any flavor is fine.
- → What if Kewpie mayo isn't available?
- Substitute it with regular mayo for a similar texture. Kewpie just adds a deeper and tangy touch.
- → Can I get this ready early?
- Stop at the baking step and refrigerate for up to a day before baking to save time later.
- → How can I store leftovers?
- Pack in a sealed container and keep for up to 3 days in the fridge. Reheat at 300°F for 5-10 minutes.
- → Is freezing an option?
- Bake them first, let them cool, and freeze. Defrost in the fridge and heat up before serving.