Copycat Dunkin Stuffed Everything Bagel Minis

Newest breakfast fixation: a mini chewy bagel that’s loaded with cream cheese and topped with everything bagel seasoning. This killer Dunkin’ Stuffed Bagel copycat makes busy breakfasts a tasty breeze.

My Favorite Stuffed Bagels

This is a copycat recipe for Dunkin Stuffed Bagels and it is very, very good! We take my standard )supremely soft and easy) bagel recipe and stuff it with a dollop of cream cheese, finishing it off with a sprinkling of everything bagel seasoning. These stuffed bagel minis contain all of the yumminess of a regular bagel, in one (easier to eat, less messy, quicker) package. Perfect for breakfast on the go or a fast snack, these might just be my kiddos new favorites.

But hey, if stuffed bagels aren’t your thing, I also have a fantastic Everything Bagel , Cheddar Bacon Everything Bagel and even a Pickle Everything Bagel to test.

Ingredients in Stuffed Bagel Minis

• Warm water – You’ll want warm (but not too hot) water to facilitate yeast growth. Aim for 105°F-113°F. 
• Dry active yeast – Instant yeast will work, too! 
• Brown sugar – This is a replacement for a popular bagel ingredient, barley salt. 
• Bread flour – You need bread flour here. All-purpose will not cut it if you want soft bagels. 
• Salt
• Cream cheese, cold – Just the regular bar of cream cheese! 
• Egg wash: 1 egg white + 1 tbsp water
• Everything bagel seasoning – You can buy this in the spice aisle of your grocery store or whip up your own with this Everything Bagel Seasoning Recipe.

How to Make Dunkin Stuffed Bagels

1. In a small bowl, add the warm water, dry active yeast and brown sugar. Stir to combine and set aside.
2. In a large bowl or in the bowl of a stand mixer, add 2 1/4 cups of bread flour and salt. Stir to combine.
3. After a few minutes, your yeast mixture should be bubbly and foamy. If it is, add the yeast mixture to the dry ingredients. 
4. If using a stand mixer, use the dough hook and knead for 10 minutes, you will most likely need to add up to an extra 3 tbsp of flour to keep the dough workable but soft.
5. If mixing by hand, start by stirring the dry ingredients into the yeast mixture until a shaggy dough forms. 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. Repeat this for 10 minutes.
6. Once the dough has finished kneading, allow the dough to rest for 5 minutes.

Shaping, Stuffing & Baking your Bagel Minis

1. 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).
2. Cut the block of cream cheese into 8 equal squares.
3. Flatten each piece of dough, place a square of cream cheese in the center and then fold the dough over the cream cheese and pinch shut. Place on a silicone lined cookie sheet.
4. Repeat with the remaining dough and then cover the dough.
5. Preheat the oven to 425°F. In a large pot, boil about 4 inches of water. Once the water is at a rolling boil, carefully drop the bagel minis into the boiling water. You may have to do this in a few batches. Boil the bagel minis for about 1 minute, flip over to the other side and boil for an additional minute.
6. Using a large slotted spoon or spider strainer, remove the bagels and return to the lined cookie sheet.
7. Repeat with the remaining bagels. While the next batch of bagels are boiling, brush with the egg wash mixture and sprinkle the top with everything bagel seasoning.
8. Once all of the bagels have boiled and are topped with the seasoning, bake in the 425° F oven for 13-15 minutes or until golden brown.
9. Allow the bagels to cool for 10 minutes before enjoying.
10. Store leftovers in the fridge for up to 3 days. Reheat by microwaving at 50% power for 30 seconds.

Can I use flavored cream cheese in these?

Certainly! This is a great base recipe for all stuffed bagels. Feel free to omit the everything bagel topping and switch out the cream cheese flavorings!

Storing Stuffed Bagel Minis

Once your bagel minis have cooled, store leftovers in the fridge for up to 3 days! I recommend eating these warm, so be sure to pop them in the microwave for a few seconds to warm up before eating.

Little Breakfast Triumphs

• Mini Bagels 
• Microwave Egg Sandwich
• Breakfast Sliders

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5 from 6 votes

Copycat Dunkin Stuffed Everything Bagel Minis

By: Karli Bitner

Newest breakfast fixation: a mini chewy bagel that’s loaded with cream cheese and topped with everything bagel seasoning. This killer Dunkin Stuffed Bagel copycat makes busy breakfasts a tasty breeze.

Prep Time: 40 minutes minutes

Cook Time: 13 minutes minutes

Servings: 8 bagels

Ingredients

• ▢ 1 cup warm water (105°F-113°F)
• ▢ 3/4 tbsp dry active yeast
• ▢ 1 tbsp brown sugar
• ▢ 2 1/4 cups bread flour
• ▢ 1 tsp salt
• ▢ 4 oz block cream cheese, cold
• ▢ egg wash: 1 egg white + 1 tbsp water
• ▢ 2 tbsp everything bagel seasoning

Instructions 

• In a small bowl, add the warm water, dry active yeast and brown sugar. Stir to combine and set aside.
• In a large bowl or in the bowl of a stand mixer, add 2 1/4 cups of bread flour and salt. Stir to combine.
• After a few minutes, your yeast mixture should be bubbly and foamy. If it is, add the yeast mixture to the dry ingredients.
• If using a stand mixer, use the dough hook and knead for 10 minutes, you will most likely need to add up to an extra 3 tbsp of 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. 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. Repeat this 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).
• Cut the block of cream cheese into 8 equal squares.
• Flatten each piece of dough, place a square of cream cheese in the center and then fold the dough over the cream cheese and pinch shut. Place on a silicone lined cookie sheet.
• Repeat with the remaining dough and then cover the dough.
• Preheat the oven to 425°F. In a large pot, boil about 4 inches of water. Once the water is at a rolling boil, carefully drop the bagel minis into the boiling water. You may have to do this in a few batches. Boil the bagel minis for about 1 minute, flip over to the other side and boil for an additional minute.
• Using a large slotted spoon or spider strainer, remove the bagels and return to the lined cookie sheet.
• Repeat with the remaining bagels. While the next batch of bagels are boiling, brush with the egg wash mixture and sprinkle the top with everything bagel seasoning.
• Once all of the bagels have boiled and are topped with the seasoning, bake in the 425° F oven for 13-15 minutes or until golden brown.
• Allow the bagels to cool for 10 minutes before enjoying.
• Store leftovers in the fridge for up to 3 days. Reheat by microwaving at 50% power for 30 seconds.

Nutrition

Calories: 134kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 489mg | Potassium: 41mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 7mg | Iron: 0.3mg

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