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Here’s your excuse to eat dessert for breakfast: oreo bagels. Soft & tender with delicious oreo pieces throughout, these sweeten the most important meal of the day.

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An oreo bagel cut in half. One half is covered in cream cheese and stacked next to full bagels.

Why You Need to Try Oreo Bagels

I get that at first glance Oreo Bagels may sound a little unconventional, they are supremely delicious. Imagine a slightly sweet bagel that is tender, chewy, soft and absolutely studded with oreo cookies – yum, right? You can eat cookies and cream bagels as a dessert or as a sweet way to start your day.

Ingredients in Homemade Bagels with Oreo Pieces

Warm water (105° F- 113°F) – Make sure your water is warm enough to help the yeast rise, but not hot enough to kill the yeast.
Yeast
Brown sugar – This helps flavor your bagels and takes the place of a popular bagel ingredient, barley malt.
Bread flour – You definitely need bread flour here rather than all-purpose. It will give your bagel a tender softness you’ll love.
Salt
Oreo cookies, chopped

Two oreo bagels stacked on top of each other.

How to Make Cookies and Cream Bagels

In a small bowl, add the warm water, dry active yeast and 1 tbsp brown sugar. Stir to combine and set aside.
In a large bowl or in the bowl of a stand mixer, add 4 1/2 cups of bread flour, 1/4 cup brown sugar and salt. Stir to combine.
At this point, your yeast mixture should be bubbly and foamy. If active, go ahead and add the yeast mixture to the dry ingredients.
If using a stand mixer, use the dough hook and knead until you have a shaggy dough. Add the chopped Oreo cookies to the dough and then knead for 10 minutes, you may need to add in a bit of extra flour to keep the dough workable but soft.
If mixing by hand, start by stirring the dry ingredients into the yeast mixture until a shaggy dough forms and stir in the chopped Oreo cookies. At this point, pour the contents onto a clean surface and knead by hand for 10 minutes. Add the extra 2-3 tbsp of bread flour as needed to keep the dough soft but workable. Knead by pushing the dough, turning and folding it in half for 10 minutes.
Once the dough has finished kneading, allow the dough to rest for 5 minutes.
Use a sharp knife or bench scraper to cut the dough into 8 equal sized pieces. (Cut the dough in half, then each half in half again and then once more).
Shape your bagels! Take each portion of dough and knead into a tight ball. Once in a ball, press your thumb into the center of the ball and gently squeeze and pull the dough while rotating it around your thumb to create the bagel shape. Place onto a parchment or silicone lined 3/4 cookie sheet (this is just a larger cookie sheet).
Repeat with the remaining dough.
Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20-30 minutes.
Preheat the oven to 425°F once the bagels have risen.

Boiling & Baking your Bagels

In a large pot, boil about 4 inches of water. Once the water is at a rolling boil, carefully drop the risen bagels into the boiling water one by one. You may have to do this in a few batches. Boil the bagels for about 1 minute, flip over to the other side and boil for an additional minute.
Using a large slotted spoon or spider strainer to remove the bagels and return to the lined cookie sheet.
Once all of the bagels have boiled, bake in the 425° F oven for 15-17 minutes or until golden brown.
Allow the bagels to cool for 10 minutes before cutting and enjoying.
Store in a zip top bag in the fridge for up to 4 days. Enjoy!

How do I store my Cookies and Cream Bagels?

Once your bagels have cooled fully, place in an airtight container or zip top bag and store in the fridge for up to 4 days.

What should I serve my Oreo Bagels with?

These are seriously so good toasted and topped with regular cream cheese. But if you’re really leaning into the dessert for breakfast vibe, you can also top this with a cream cheese frosting (it’s delish).

A stack of oreo bagels cut in half. Across the top it says "cookies & cream bagels super easy 6 ingredient bagels"

Love sweet bagels? Check these out:

An oreo bagel cut in half. One half is covered in cream cheese.

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5 from 1 vote

Oreo Bagels

By: Karli Bitner

Here’s your excuse to eat dessert for breakfast: oreo bagels. Soft & tender with delicious oreo pieces throughout, these sweeten the most important meal of the day.

Prep Time: 30

Cook Time: 15

Rise Time: 30

Servings: Bagels

Ingredients

▢ 2 cups water, warm (105° F- 113°F)
▢ 1 1/2 tbsp yeast
▢ 1/4 cup + 1 tbsp brown sugar, divided
▢ 4 1/2 cups bread flour, plus more, if needed
▢ 2 tsp salt
▢ 20 chopped oreo cookies

Instructions

In a small bowl, add the warm water, dry active yeast and 1 tbsp brown sugar. Stir to combine and set aside.
In a large bowl or in the bowl of a stand mixer, add 4 1/2 cups of bread flour, 1/4 cup brown sugar and salt. Stir to combine.
At this point, your yeast mixture should be bubbly and foamy. If active, go ahead and add the yeast mixture to the dry ingredients.
If using a stand mixer, use the dough hook and knead until you have a shaggy dough. Add the chopped Oreo cookies to the dough and then knead for 10 minutes, you may need to add in a bit of extra flour to keep the dough workable but soft.
If mixing by hand, start by stirring the dry ingredients into the yeast mixture until a shaggy dough forms and stir in the chopped Oreo cookies. At this point, pour the contents onto a clean surface and knead by hand for 10 minutes. Add the extra 2-3 tbsp of bread flour as needed to keep the dough soft but workable. Knead by pushing the dough, turning and folding it in half for 10 minutes.
Once the dough has finished kneading, allow the dough to rest for 5 minutes.
Use a sharp knife or bench scraper to cut the dough into 8 equal sized pieces. (Cut the dough in half, then each half in half again and then once more).
Shape your bagels! Take each portion of dough and knead into a tight ball. Once in a ball, press your thumb into the center of the ball and gently squeeze and pull the dough while rotating it around your thumb to create the bagel shape. Place onto a parchment or silicone lined 3/4 cookie sheet (this is just a larger cookie sheet).
Repeat with the remaining dough.
Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20-30 minutes.
Preheat the oven to 425°F once the bagels have risen.
In a large pot, boil about 4 inches of water. Once the water is at a rolling boil, carefully drop the risen bagels into the boiling water one by one. You may have to do this in a few batches. Boil the bagels for about 1 minute, flip over to the other side and boil for an additional minute.
Using a large slotted spoon or spider strainer to remove the bagels and return to the lined cookie sheet.
Once all of the bagels have boiled, bake in the 425° F oven for 15-17 minutes or until golden brown.
Allow the bagels to cool for 10 minutes before cutting and enjoying.
Store in a zip top bag in the fridge for up to 4 days. Enjoy!