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Savory Garlic Parmesan Bagels with Whipped Herb Cream Cheese

Golden, chewy homemade bagels infused with parmesan and garlic, generously topped and filled with a light, fluffy whipped cream cheese loaded with fresh herbs.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 hour 40 minutes
Total Time 2 hours 30 minutes
Servings: 8 bagels
Course: Breakfast, Brunch, Snack
Cuisine: American, Baking
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Bagel Dough
  • 4 cups bread flour plus extra for dusting
  • 2.25 tsp active dry yeast 1 packet
  • 1.25 cups warm water 105°F - 110°F
  • 1 tbsp granulated sugar
  • 2 tsp fine sea salt
  • 2 tbsp unsalted butter melted and slightly cooled
  • 1 large egg room temperature
  • 0.5 cup Parmesan cheese freshly grated
  • 1 tbsp garlic powder or 3 cloves mashed roasted garlic
  • 1 egg beaten with a splash of milk for egg wash
Whipped Herb Cream Cheese
  • 16 oz cream cheese softened, full-fat
  • 0.25 cup heavy whipping cream
  • 2 tbsp fresh chives finely chopped
  • 1 tbsp fresh thyme leaves finely chopped
  • 1 tbsp fresh parsley finely chopped
  • 1 clove garlic finely minced
  • 0.5 tsp black pepper freshly cracked

Equipment

  • Stand mixer with dough hook
  • Baking sheets
  • Parchment paper
  • Mixing bowls
  • Electric hand mixer

Method
 

  1. In a stand mixer bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
  2. Whisk melted butter and the room-temperature egg into the yeast mixture.
  3. Add bread flour, salt, Parmesan cheese, and garlic powder. Mix with a dough hook on low until a shaggy dough forms, then knead on medium-low for 8-10 minutes until smooth and elastic.
  4. Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
  5. Punch dough down, divide into 8 equal pieces, and roll into balls. Poke a hole in the center of each and stretch gently to form a bagel shape.
  6. Place on parchment-lined baking sheets, cover loosely, and let rest for 30-45 minutes.
  7. Preheat oven to 400°F (200°C). Brush risen bagels with egg wash and sprinkle with coarse salt.
  8. Bake for 18-22 minutes until deep golden brown. Transfer to a wire rack to cool completely.
  9. For the spread: Beat softened cream cheese until smooth. Gradually pour in heavy cream and whip on high until light and fluffy.
  10. Fold chopped herbs, minced garlic, salt, and pepper into the whipped cream cheese.
  11. Top or stuff cooled bagels generously with the whipped herb cream cheese and serve.

Notes

Ensure bagels are completely cool before adding the cream cheese to prevent melting. Store leftover cream cheese in the fridge for up to a week.