Homemade Bantam Bagel Bites with Cream Cheese Recipe
- 8 ounces Cream Cheese
- 1 1/4 cups Very Warm Tap Water
- 1 package Rapid Rise Yeast
- 1 tablespoon Dark Brown Sugar
- 2 teaspoons Salt
- 1 tablespoon Canola Oil
- 3 1/2-4 cups Bread Flour
For the Bagel Bath:
- 2 quarts Water
- 2 tablespoons Dark Brown Sugar
- 1 tablespoon Baking Soda
Cut the cream cheese into 22 sections and freeze.
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.
Stir in the salt and canola oil and two cups of the flour. Add additional flour until a dough forms, about two more cups.
Knead the dough on a floured surface until the dough is smooth and elastic, several minutes. Turn the dough in a bowl greased with butter or oil, place in a cold oven, and let rise one hour.
Punch down the dough, briefly knead, and divide into 22 pieces.
Wrap each piece of dough around a piece of frozen cream cheese, pinching the dough to seal and rolling in your palms to form a ball. Place on a baking tray lined with parchment paper.
Preheat the oven to 450°F. In a large saucepan, pour the water, additional brown sugar, and the baking soda. Bring to a boil.
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.
Bake until the bagels are golden brown and cooked through, 12 to 15 minutes.
Cuisinart Stand Mixer
KitchenAid Stand Mixer
Le Creuset 3-quart Stainless Steel Saucepan