Garlic Cream Cheese Bagels (Print Version)
# Ingredients:
→ Base
01 -
4 large, fresh bagels
02 -
Freshly grated Parmesan cheese for topping
→ Heavenly Garlic Sauce
03 -
120g melted butter, still warm
04 -
60ml (1/4 cup) sweet condensed milk
05 -
6 plump cloves of garlic, freshly crushed
06 -
3g (2 tablespoons) dried parsley
07 -
1 large egg, at room temperature
→ Creamy Filling
08 -
250g cream cheese, softened to room temperature
09 -
60ml (1/4 cup) rich heavy cream
10 -
1 teaspoon salt to enhance the flavors
# Instructions:
01 -
Start by getting your oven nice and hot at 350°F (180°C). While it's heating up, line a large cookie sheet with baking paper to prevent sticking.
02 -
Take each bagel and carefully make 6 evenly-spaced cuts across the top, being gentle not to slice all the way through. These will become perfect little pockets for our cream cheese filling.
03 -
In a mixing bowl, combine your room-temperature cream cheese with heavy cream and salt. Mix until it becomes silky smooth, then transfer this creamy goodness into a piping bag fitted with a large round tip.
04 -
Carefully pipe your cream cheese mixture into each cut you made in the bagels, making sure to fill them generously.
05 -
Whisk together the warm melted butter, sweet condensed milk, crushed garlic, parsley, and egg until you have a smooth, aromatic sauce.
06 -
Dunk each filled bagel into your garlic butter sauce, making sure to coat it completely. Let any excess sauce drip off before placing on your lined baking tray.
07 -
Sprinkle each bagel generously with fresh Parmesan cheese, then bake for 15 minutes until they're beautifully golden brown.
08 -
Let these beauties cool for about 5 minutes before serving - they'll be piping hot!
# Notes:
01 -
These bagels are best enjoyed warm when the cheese is still gooey and the garlic sauce is fragrant
02 -
You can prepare the cream cheese filling a day ahead and store it in the refrigerator