Quick Recipe Version (TL;DR)
Quick Ingredients
- Dough: 3 1/4 cups (420 g) bread flour, 2 tsp (6 g) instant yeast, 1 tbsp (15 g) granulated sugar, 2 tsp (10 g) fine salt, 1 cup (240 g) warm water (105–110°F / 40–43°C), 1 tbsp (14 g) neutral oil
- Filling: 8 oz (226 g) cream cheese, 2 tbsp (30 g) sour cream, 1 tsp (5 g) lemon juice, 1/4 tsp fine salt
- Topping: 1/4 cup everything bagel seasoning
- Quick bagel dip (optional but recommended): 8 cups (1.9 L) water, 1 tbsp (12 g) baking soda, 1 tbsp (21 g) honey
- Glossy finish: 1 large egg + 1 tbsp water
Do This
- 1. Mix and knead dough 8–10 minutes; rise 60 minutes.
- 2. Mix tangy cream cheese; scoop 16 teaspoons and freeze 20 minutes.
- 3. Divide dough into 16 pieces; flatten, stuff with frozen cream cheese, and pinch sealed.
- 4. (Optional) Dip each ball 10 seconds per side in simmering baking soda-honey water; drain well.
- 5. Brush with egg wash; roll tops in everything seasoning.
- 6. Bake at 425°F (218°C) for 14–16 minutes until glossy and golden.
- 7. Cool 10 minutes before eating (filling is hot).
Why You’ll Love This Recipe
- Soft-chewy mini bagel texture with a shiny, bakery-style finish.
- Freezing the filling makes stuffing easy and helps prevent leaks.
- Everything seasoning on the outside means big flavor in every bite.
- Perfect for brunch boards, party snacks, or a cozy at-home Dunkin’ style treat.
Grocery List
- Produce: lemon (or bottled lemon juice)
- Dairy: cream cheese, sour cream, 1 large egg
- Pantry: bread flour, instant yeast, granulated sugar, fine salt, neutral oil (canola/avocado/vegetable), everything bagel seasoning, baking soda, honey
Full Ingredients
Bagel Mini Dough
- 3 1/4 cups (420 g) bread flour, plus up to 2 tbsp (15 g) more if needed for kneading
- 2 tsp (6 g) instant yeast
- 1 tbsp (15 g) granulated sugar
- 2 tsp (10 g) fine salt
- 1 cup (240 g) warm water, 105–110°F (40–43°C)
- 1 tbsp (14 g) neutral oil (canola, vegetable, or avocado)
Tangy Cream Cheese Filling
- 8 oz (226 g) cream cheese, softened
- 2 tbsp (30 g) sour cream
- 1 tsp (5 g) lemon juice
- 1/4 tsp fine salt
Everything Coating
- 1/4 cup (about 28–32 g) everything bagel seasoning
Optional Bagel-Style Dip (Adds Classic Bagel Chew)
- 8 cups (1.9 L) water
- 1 tbsp (12 g) baking soda
- 1 tbsp (21 g) honey
Glossy Finish
- 1 large egg
- 1 tbsp (15 g) water
Step-by-Step Instructions
Step 1: Make the dough
In a large mixing bowl, whisk together the bread flour, instant yeast, sugar, and salt. Add the warm water and neutral oil. Stir with a sturdy spoon or dough whisk until a shaggy dough forms and no dry flour remains.
If the dough seems very dry (loose flour at the bottom), add 1–2 teaspoons of water. If it feels wet and sticky like batter, sprinkle in 1 tablespoon of flour at a time just until it’s workable.
Step 2: Knead until smooth and elastic
Turn the dough out onto a clean counter (no need to flour heavily; bagel dough is meant to be fairly firm). Knead for 8–10 minutes, until the dough is smooth, elastic, and springs back when lightly pressed.
If kneading by stand mixer: use the dough hook on medium-low speed for 6–8 minutes. The dough should pull away from the bowl and look smooth.
Step 3: Let the dough rise
Lightly oil the mixing bowl, place the dough inside, and turn once to coat. Cover tightly and let rise at room temperature (70–75°F / 21–24°C) for 60 minutes, or until noticeably puffed (it may not fully double; that’s normal for a lower-hydration dough).
Step 4: Make and freeze the cream cheese filling portions
While the dough rises, mix the cream cheese, sour cream, lemon juice, and salt until completely smooth.
Line a plate or small tray with parchment. Scoop 16 level teaspoons (about 2 packed teaspoons each) onto the parchment. Freeze for 20 minutes, until firm. This step makes stuffing much easier and helps prevent blowouts in the oven.
Step 5: Divide and shape the dough balls
Line a rimmed baking sheet with parchment paper. Set aside.
Turn the risen dough onto the counter and divide into 16 equal pieces (about 45–50 g each). Roll each piece into a tight ball. Cover the dough balls with a clean towel while you work so they don’t dry out.
Step 6: Stuff and seal
Working with one dough ball at a time, flatten it into a 3-inch round (thicker in the center, thinner at the edges). Place one frozen cream cheese portion in the middle.
Bring the edges up and around the filling like a little pouch, then pinch firmly to seal. Roll seam-side down on the counter for 5–8 seconds to create a smooth ball.
Place each stuffed ball seam-side down on the prepared baking sheet, spacing them about 2 inches apart. If any seam looks questionable, pinch again; good sealing is the best leak prevention.
Step 7: Prep for a bagel-like crust (dip) and add the everything coating
Heat the oven: Arrange a rack in the middle position. Preheat to 425°F (218°C).
Optional dip (recommended for a more bagel-like chew): In a wide pot, bring 8 cups (1.9 L) water to a gentle simmer. Stir in the baking soda and honey (it may foam briefly). Dip each stuffed dough ball for 10 seconds per side (20 seconds total). Use a slotted spoon to lift out, let excess water drip off for a few seconds, then return to the baking sheet seam-side down.
Egg wash for gloss: Whisk the egg and 1 tablespoon water. Brush the tops and sides of each mini (avoid pooling egg on the parchment).
Sprinkle everything seasoning generously over the tops (or roll just the tops into a shallow bowl of seasoning). Press lightly so it adheres.
Step 8: Bake until glossy and soft-chewy
Bake at 425°F (218°C) for 14–16 minutes, until the tops are deep golden and glossy and the dough looks set. For even color, rotate the baking sheet at the 10-minute mark.
Cool on the baking sheet for 10 minutes (the filling will be very hot), then serve warm.
Pro Tips
- Freeze the filling portions: 20 minutes is the sweet spot—firm enough to handle, but not so frozen that they pop through the dough while sealing.
- Seal like you mean it: Pinch the seam until it feels welded, then roll seam-side down to smooth it out. Poor sealing is the #1 cause of leaks.
- Use bread flour for chew: All-purpose works, but bread flour gives a more bagel-like bite.
- Dip + egg wash = best texture and shine: The baking soda-honey dip adds that bagel-style exterior, while the egg wash gives the glossy Dunkin’-style finish.
- Everything seasoning varies in salt: If yours is very salty, reduce the dough salt to 1 3/4 tsp (9 g).
Variations
- Chive cream cheese: Add 2 tbsp finely sliced chives to the filling mixture for a savory, deli-style version.
- Spicy: Mix 1–2 tsp hot sauce into the filling, or add 1/4 tsp crushed red pepper to the everything seasoning before coating.
- Sesame-only or plain: Skip everything seasoning and use sesame seeds, poppy seeds, or leave uncoated for “plain stuffed bagel minis.”
Storage & Make-Ahead
Room temperature: Because of the cream cheese filling, don’t leave these out for more than 2 hours.
Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Warm in a 350°F (177°C) oven or toaster oven for 8–10 minutes, or until heated through. (Microwaving 15–25 seconds works in a pinch, but the exterior will soften.)
Freeze (best for make-ahead): Freeze baked, fully cooled minis on a sheet pan until solid, then transfer to a freezer bag. Freeze up to 2 months. Reheat from frozen at 350°F (177°C) for 12–15 minutes.
Make ahead, unbaked: Stuff and seal, then freeze on a parchment-lined tray until solid. Store frozen up to 1 month. Bake from frozen at 425°F (218°C) for 16–18 minutes (dip and egg wash just before baking; add 2–3 minutes if needed).
Nutrition (per serving)
Approximate per serving (2 minis): 310 calories, 12 g protein, 38 g carbs, 12 g fat, 5 g saturated fat, 560 mg sodium, 2 g fiber, 3 g sugar. Values vary by brand of everything seasoning and dairy.
