Stuffed Bagels

Stuffed bagels are my favorite way to enjoy all the classic chew and flavor of a bagel — with a surprise filling inside. Whether I go sweet or savory, these baked treats are perfect for breakfast on the go, a satisfying snack, or a cozy brunch option that everyone loves.

Why You’ll Love This Recipe

I love how versatile these stuffed bagels are. The dough is soft and chewy, just like a traditional bagel, but inside, there’s a warm, melty filling that takes it to the next level. I can fill them with cream cheese, eggs , or even something sweet like Nutella or fruit jam. They’re portable, freezer-friendly, and way easier to make than they look.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
plain Greek yogurt
egg (for egg wash)

Savory filling ideas:
cream cheese (plain or flavored)
shredded cheese
cooked sausage, or scrambled eggs
chopped spinach or herbs

Sweet filling ideas:
cream cheese with honey or cinnamon
fruit jam or preserves
Nutella or chocolate chips

optional toppings: sesame seeds, everything bagel seasoning, cinnamon sugar

Directions

1. I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.

2. In a mixing bowl, I combine flour, baking powder, and salt. Then I stir in the Greek yogurt until a dough forms.

3. I knead the dough on a floured surface for a couple of minutes until it’s smooth and soft.

4. I divide the dough into equal portions (usually 6–8), then flatten each piece into a disk.

5. I add my chosen filling in the center, then wrap the dough around it and seal the edges to form a ball.

6. I place the stuffed bagels seam-side down on the baking sheet and brush the tops with beaten egg.

7. I add toppings if I want, then bake for 20–25 minutes, or until golden brown and cooked through.

8. I let them cool for a few minutes before biting in — the filling is hot!

Servings and timing

This recipe makes about 6–8 stuffed bagels, depending on size. It takes around 10–15 minutes to prep and 20–25 minutes to bake, so I usually have them ready in about 35–40 minutes total.

Variations

• I make pizza-stuffed bagels with mozzarella and pepperoni inside and a bit of marinara for dipping.

• For a breakfast version, I fill them with scrambled eggs, cheese, and cooked sausage.

• When I’m in the mood for dessert, I stuff them with sweetened cream cheese and raspberry jam or chocolate spread.

• I like to try different toppings like garlic powder, poppy seeds, or cinnamon sugar to match the filling.

Storage/Reheating

I store stuffed bagels in an airtight container in the fridge for up to 3 days. To reheat, I microwave them for 20–30 seconds or pop them in a toaster oven until warmed through. They also freeze well — I wrap them individually and reheat straight from frozen in the oven at 350°F (175°C) for 10–15 minutes.

FAQs

Can I use self-rising flour instead of all-purpose?

Yes, I can skip the baking powder and salt if I’m using self-rising flour. It works great for this recipe.

Do I have to boil the bagels before baking?

Nope — these are quick bagels that don’t require boiling. They bake up with a nice golden crust without the extra step.

Can I use regular yogurt instead of Greek?

I prefer Greek yogurt for its thickness, but if I only have regular yogurt, I strain it to remove excess liquid before using it.

What’s the best way to seal the bagels?

I make sure the edges of the dough are pinched tight and smooth the seam with my fingers so the filling doesn’t leak out while baking.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend that includes xanthan gum for a gluten-free version. I just keep in mind that the dough might be a bit more delicate.

Conclusion

Stuffed bagels are such a fun twist on a classic — soft, chewy, and filled with all sorts of delicious surprises. I love how easy they are to customize for sweet or savory cravings, and they make breakfast or snack time way more exciting. Once I started making these at home, store-bought just couldn’t compare.

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