Mouthwatering Mini Bagel with Cream Cheese

There’s something about mini foods that just makes me happy. Mini muffins, mini pancakes, and now these mini bagels. They’re the perfect size for a quick breakfast or an after-school snack for the kids. Plus, they’re ready in about half the time it takes to make regular bagels.

I started making these with just Greek yogurt and flour because I couldn’t believe it actually worked. No yeast, no boiling water, no waiting around for dough to rise. Just mix, shape, and bake. The cream cheese is already built into my ingredient list because let’s be real—what’s a bagel without cream cheese?

These little guys freeze really well too. I make a double batch on Sunday and pull them out throughout the week. Toast them up, add a quick schmear, and breakfast is done. Way better than the drive-through, and my kids can grab them on their way out the door.

What Kind of Greek Yogurt Should I Use?

For these mini bagels, you’ll want to stick with non-fat plain Greek yogurt as called for in the recipe. The thick, creamy texture of Greek yogurt is what helps create that chewy bagel texture we’re after, and the non-fat version works perfectly without making the dough too wet. Make sure you’re grabbing Greek yogurt specifically, not regular yogurt, since regular yogurt has way too much liquid and won’t give you the right consistency. If your Greek yogurt has any liquid sitting on top when you open it, just stir it back in or drain it off before measuring. Whatever brand you have on hand should work fine, just double-check that it’s plain and not flavored or sweetened.

Options for Substitutions

This simple bagel recipe is pretty forgiving when it comes to swaps:

• Greek yogurt: Regular plain yogurt works fine here, though you might want to strain it through a cheesecloth for 30 minutes to remove excess liquid. Sour cream is another option that gives similar results.
• Flour: All-purpose flour is what you need for the right texture. You can try whole wheat flour for half the amount, but using all whole wheat will make the bagels dense and heavy.
• Cream cheese: Feel free to use any spread you like – plain cream cheese, flavored cream cheese, butter, or even hummus if you’re going savory.
• Everything bagel seasoning: Don’t have this blend? Make your own by mixing sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes, and coarse salt. Or just use plain sesame seeds, sea salt, or leave them plain.
• Baking powder: This ingredient is essential for the bagels to rise properly, so don’t skip it or substitute with baking soda.

Watch Out for These Mistakes While Baking

The biggest mistake when making these bagels is not kneading the dough enough, which can leave you with a crumbly texture instead of the chewy bite you’re looking for – aim for a smooth, elastic dough that holds together well.

Another common error is sealing the cream cheese poorly inside the dough balls, so make sure to pinch the edges tightly and place them seam-side down on the baking sheet to prevent the filling from leaking out during baking.

Skipping the egg wash might seem like no big deal, but it’s what gives your bagels that golden-brown color and helps the everything bagel seasoning stick properly.

Finally, resist the urge to skip the cooling time – biting into these right out of the oven means burning your mouth on molten cream cheese, and waiting those 5 minutes also helps the bagels firm up for easier handling.

What to Serve With Mini Bagels?

These mini bagels are perfect for breakfast or brunch, and they’re great with your favorite bagel toppings beyond just cream cheese. I love setting up a little spread with sliced tomatoes, cucumbers, red onion, and smoked salmon for a mini bagel bar that everyone can customize. If you want something heartier, try topping them with scrambled eggs and a bit of bacon or sausage for a breakfast sandwich situation. They also work well alongside a fruit salad or some fresh berries, and don’t forget a hot cup of coffee or fresh orange juice to round out the meal.

Storage Instructions

Store: Keep your mini bagels in an airtight container or zip-top bag at room temperature for up to 2 days, or in the fridge for up to 5 days. They taste great either way, though the fridge will keep them fresher longer if you’re not planning to eat them right away.

Freeze: These bagels are perfect for freezing! Just let them cool completely, then store them in a freezer bag with as much air pressed out as possible. They’ll keep for up to 3 months, which is great for busy mornings when you need a quick breakfast.

Warm Up: To bring your bagels back to life, toast them straight from frozen or thawed in a toaster or toaster oven until they’re warm and slightly crispy on the outside. You can also microwave them for about 20-30 seconds if you prefer them soft, then add your cream cheese and enjoy!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-680
• Protein: 25-32 g
• Fat: 13-20 g
• Carbohydrates: 85-95 g

Ingredients

For the dough:

• 1 cup King Arthur all-purpose flour
• 1 cup non-fat Greek yogurt
• 1 1/2 tsp baking powder
• 1/4 tsp salt

For the filling:

• 3 oz Philadelphia cream cheese

For the topping:

• 1 large egg
• 1 1/2 tbsp everything bagel seasoning
• 1/2 tsp honey (mixed with egg wash)

Step 1: Prepare Dough and Preheat Oven

• 1 cup all-purpose flour
• 1 cup non-fat Greek yogurt
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Start by preheating your oven to 375°F.

While it heats, combine the flour, baking powder, and salt in a bowl.

Add the Greek yogurt and stir until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead gently for about 1 minute until it comes together—this dough doesn’t need much kneading since yogurt-based doughs are naturally tender.

Step 2: Portion Dough and Prepare Filling

• dough from Step 1
• 3 oz Philadelphia cream cheese

Divide the dough into 16 equal balls—I like to roll them between my palms to keep them nice and uniform, which helps them bake evenly.

While you’re shaping, cut the cream cheese into 16 small cubes about the size of small marbles.

Having everything portioned and ready will make the assembly step much faster.

Step 3: Assemble Bagels with Cream Cheese Filling

• portioned dough balls from Step 2
• cream cheese cubes from Step 2

Take one dough ball and gently flatten it into a small disc about 2 inches wide.

Place one cream cheese cube in the center, then carefully fold the edges up and over to seal it completely, pinching gently to create a ball with the cream cheese tucked inside.

Repeat with remaining dough balls and cream cheese cubes.

This sealing step is important—any exposed cream cheese can leak out and brown too quickly during baking.

Step 4: Apply Egg Wash and Seasonings

• sealed bagels from Step 3
• 1 large egg
• 1/2 tsp honey
• 1 1/2 tbsp everything bagel seasoning

Beat the egg with the honey and 1 tablespoon of water to create an egg wash.

Arrange the sealed dough balls on a parchment-lined baking sheet, leaving about 1 inch between each one.

Brush each bagel generously with the egg wash, then immediately sprinkle the everything bagel seasoning on top.

The egg wash helps the seasonings stick and creates a beautiful golden exterior.

Step 5: Bake and Cool

• seasoned bagels from Step 4

Bake for 25 minutes until the mini bagels are golden brown on the outside.

They should look set and lightly browned on top.

Remove from the oven and let them cool on the baking sheet for 5 minutes—this initial cooling helps them set without becoming too hard.

Serve warm or at room temperature with additional cream cheese on the side if desired.

Mouthwatering Mini Bagel with Cream Cheese

Delicious Mouthwatering Mini Bagel with Cream Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 16 mini bagels

Calories: 640

Ingredients Method

Ingredients

  

For the dough

• 1 cup King Arthur all-purpose flour
• 1 cup non-fat Greek yogurt
• 1 1/2 tsp baking powder
• 1/4 tsp salt

For the filling

• 3 oz Philadelphia cream cheese

For the topping

• 1 large egg
• 1 1/2 tbsp everything bagel seasoning
• 1/2 tsp honey (mixed with egg wash)

Method

 

1. Start by preheating your oven to 375°F. While it heats, combine the flour, baking powder, and salt in a bowl. Add the Greek yogurt and stir until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead gently for about 1 minute until it comes together—this dough doesn't need much kneading since yogurt-based doughs are naturally tender.
2. Divide the dough into 16 equal balls—I like to roll them between my palms to keep them nice and uniform, which helps them bake evenly. While you're shaping, cut the cream cheese into 16 small cubes about the size of small marbles. Having everything portioned and ready will make the assembly step much faster.
3. Take one dough ball and gently flatten it into a small disc about 2 inches wide. Place one cream cheese cube in the center, then carefully fold the edges up and over to seal it completely, pinching gently to create a ball with the cream cheese tucked inside. Repeat with remaining dough balls and cream cheese cubes. This sealing step is important—any exposed cream cheese can leak out and brown too quickly during baking.
4. Beat the egg with the honey and 1 tablespoon of water to create an egg wash. Arrange the sealed dough balls on a parchment-lined baking sheet, leaving about 1 inch between each one. Brush each bagel generously with the egg wash, then immediately sprinkle the everything bagel seasoning on top. The egg wash helps the seasonings stick and creates a beautiful golden exterior.
5. Bake for 25 minutes until the mini bagels are golden brown on the outside. They should look set and lightly browned on top. Remove from the oven and let them cool on the baking sheet for 5 minutes—this initial cooling helps them set without becoming too hard. Serve warm or at room temperature with additional cream cheese on the side if desired.