Garlic Cheese Bagels (Print Version)
# Ingredients:
→ Bagel Base
01 -
A generous amount of grated Parmesan for sprinkling
02 -
4 big fresh bagels, any type you like
→ Garlic Bliss Sauce
03 -
6 fresh garlic cloves, crushed into a paste
04 -
1 egg, kept at room temperature
05 -
120g of butter, melted but still warm
06 -
2 tablespoons (3g) of dried parsley for color
07 -
1/4 cup (60ml) of sweet condensed milk
→ Creamy Core
08 -
A pinch of salt to bring out the flavor
09 -
1/4 cup (60ml) of heavy cream, rich and thick
10 -
250g of softened cream cheese
# Instructions:
01 -
Switch your oven on and set it to 350°F (180°C). Get a baking tray ready by covering it with parchment paper so nothing sticks.
02 -
With each bagel, make six clean cuts across the top without slicing all the way through. These little slots will hold the filling later.
03 -
Put the cream cheese, salt, and heavy cream in a bowl. Stir until smooth and creamy, then scoop the mixture into a piping bag with a round tip.
04 -
Fill the cuts in each bagel with the cream cheese mixture from your piping bag. Don’t be shy—pack them full.
05 -
Blend the warm, melted butter with garlic, parsley, the egg, and sweet condensed milk. Mix until everything’s fully combined and smooth.
06 -
Coat each stuffed bagel in the garlic butter sauce. Let the extras drip off before placing them onto the prepared baking tray.
07 -
Top each bagel with Parmesan cheese and bake them in the oven for 15 minutes until the tops are golden and crispy.
08 -
Once they come out of the oven, let the bagels cool for 5 minutes. They’ll still be hot, so dig in carefully.
# Notes:
01 -
Warm and fresh, these bagels are perfect when the cheese is gooey and the sauce smells amazing.
02 -
You can make the filling the night before and store it in the fridge for convenience.