Recipe: Easy Stuffed Bagel Pockets
Weekday breakfast needs to be functional, right? Something that’s been made ahead that you can eat on the run and don’t have to really think about. What if you could just grab a chewy, toasty bagel pocket stuffed with cream cheese and topped with a generous sprinkling of everything bagel spice instead?
With the help of some pizza dough, these make-ahead, freezer-friendly breakfasts can be yours to grab and enjoy with no muss and no fuss. And just wait until you taste them.
Making these is simple, but you’ll need to plan ahead: Pizza dough is filled with frozen cubes of cream cheese and then boiled ever-so-briefly in a water bath that contains baking soda and brown sugar so that they get that coveted shiny exterior and slightly malty flavor that we all know and love in bagels.
Pick up some everything bagel spice blend or make your own to sprinkle on top and you’ll end up with delicious pockets that you can just warm up in a toaster oven and eat throughout the week. As for variations, the sky’s the limit here. Use a flavored cream cheese or sprinkle with cinnamon-sugar on top for a sweet version instead.
Easy Stuffed Bagel Pockets
Makes8 (3-inch) bagel pockets
- 1 pound
pizza dough, thawed if frozen
- 4 ounces
- 2 quarts
(8 cups) water
- 2 tablespoons
packed light or dark brown sugar
- 1 tablespoon
- 1 tablespoon
everything bagel spice blend
Line a baking sheet with parchment paper. Divide the dough into 8 pieces (2 ounces each). Roll each into a smooth ball and place on the parchment. Cover loosely with plastic wrap and let sit in a warm place for 30 minutes to rise slightly. Meanwhile, cut the cream cheese into 8 pieces, place on a plate, and freeze.
Arrange a rack in the middle of the oven and heat to 425°F.
Place 1 of the dough balls on a work surface and gently flatten into a thick disc. Place a piece of frozen cream cheese in the center of the dough, then wrap the dough around the cream cheese to completely encase it. Roll back into a smooth ball and return to the baking sheet. Repeat with the remaining dough balls and cream cheese. Cover loosely with plastic wrap and let rise 15 minutes.
Place the water, brown sugar, and baking soda in a medium saucepan over medium-high heat and bring to a boil. Add 2 of the dough balls and boil for 15 seconds. Using a slotted spoon, remove 1 of the dough balls from the water, let it drain well, then place back on the baking sheet. Repeat with transferring the second dough ball. Repeat with boiling the remaining dough balls. Sprinkle evenly with the everything bagel spice blend.
Bake until golden brown and cooked through, 20 to 25 minutes. Let cool 15 minutes before serving warm.
Storage: Leftovers can be cooled to room temperature and stored in the refrigerator for up to 4 days or frozen for up to 3 months. Thaw frozen pockets overnight in the refrigerator before reheating in a 300°F oven until warmed through, 10 to 15 minutes.