Cheesy Garlic Bagels (Print Version)
# Ingredients:
→ Base
01 -
Fresh Parmesan, grated to top the dish
02 -
4 big, fresh bagels of your choice
→ Heavenly Garlic Sauce
03 -
6 cloves of garlic, smashed and fresh
04 -
A room-temperature egg, large in size
05 -
60ml (1/4 cup) condensed milk, sweetened
06 -
3g (2 tablespoons) dried parsley flakes
07 -
120g melted butter, kept warm
→ Creamy Filling
08 -
A quarter cup (60ml) of heavy, rich cream
09 -
One teaspoon to add salt to taste
10 -
250g softened cream cheese, at room temp
# Instructions:
01 -
Heat your oven up to 350°F (180°C). Lay down some baking paper on a big cookie sheet so nothing sticks as it bakes.
02 -
Gently divide each bagel into 6 spaces across the top, careful not to slice through the entire thing. These will be where we stuff the filling later.
03 -
In a bowl, mix softened cream cheese, heavy cream, and salt together until the mixture is smooth and creamy. Load this into a piping bag with a big round tip.
04 -
Squeeze your creamy cheese mix into every cut you made in the bagels, making sure they’re packed full.
05 -
Using a whisk, blend garlic, melted butter, condensed milk, parsley, and egg until you have an aromatic and smooth mixture.
06 -
Dip those stuffed bagels right into the garlic-butter mixture, coating them fully. Let the extra drip off before putting them on your prepared tray.
07 -
Scatter lots of grated Parmesan across the tops of each bagel. Bake for 15 minutes until golden and irresistible.
08 -
Give them 5 minutes to cool down before serving - they’ll still be steaming hot!
# Notes:
01 -
They’re most delicious when eaten warm, with that gooey cheese and aromatic sauce.
02 -
The cream cheese filling can be made ahead and kept in the fridge for a whole day.