Stuffed Cream Cheese Bagel Rolls
Deliciously chewy bagel rolls stuffed with herb and garlic cream cheese!
- 450g bread flour
- 1.5 tsp fine salt
- 285ml warm water
- 8g (one sachet) fast action dried yeast
- 2 tbsp caster sugar
- A little olive oil
- 200g full fat cream cheese
- 2 tsp mixed herbs
- 2 tsp finely chopped garlic
- Seeds to top (optional)
- 2 litres water
- 1 tbsp bicarbonate of soda
- In a bowl, mix the water, yeast and sugar and leave for 10 minutes. It should start to develop a layer of foam in this time.
- Meanwhile, mix the flour with with salt.
- When the yeast has become foamy, pour the liquid into the flour and mix until it forms a dough. It should be firm but slightly sticky. If it is too sticky to handle, add a tiny bit more flour, but not too much, it will become less sticky as you knead!
- Transfer to a lightly floured worktop and knead for at least 10 minutes until it is soft.
- Roll into a bowl and leave to prove for around an hour in an oiled bowl, covered with a tea towel or cling film.
- For the filling, mix the cream cheese, mixed herbs and garlic together, and dollop itno 8 even balls onto a lined tray. Leave in the freezer while the dough proves.
- Once the dough has proved, knock back the dough, roll it into a ball, and leave it again to prove for another 10 minutes.
- Pre-heat the oven to 220 C fan.
- Weigh the dough and then divide it into 8 equal pieces.
- Prepare a large pan of water, add the bicarbonate of soda, and bring it to the boil.
- Roll each piece into a ball and then use your hands to flatten it out. Holding it like a cup in one hand, place the frozen cream cheese in the middle.
- Carefully use your other hand to pinch the dough from the outside and fold it into the centre of the dough, working around the roll until all of the filling is enclosed. You want to be very sure that it won't burst through, so pinch the bottom of the roll firmly with your fingers.
- Depending on how large your pan of water is, add as many rolls as you can without letting them touch each other, and boil the rolls for 1 or 2 minutes on each side. The longer you boil them for, the chewier they are!
- Transfer them to a lined baking tray while you continue boiling the other rolls.
- If you wish, sprinkle the rolls with some seeds (poppy/linseed etc)
- Bake for 15 minutes until they are golden brown.
- These are delicious straight from the oven! Enjoy!
If you have a go at this recipe, please tag me on Instagram @alice.fevronia as I would love to see!
Head to my Instagram reel a video on how to make these!