Garlic Cheese Bagels (Print Version)
# Ingredients:
→ Base
01 -
Fresh Parmesan cheese for sprinkling on top
02 -
4 big bagels, fresh from the bakery
→ Heavenly Garlic Sauce
03 -
1 large egg, nice and warm at room temperature
04 -
A handful (2 tablespoons) of dried parsley leaves
05 -
6 garlic cloves, crushed into a paste
06 -
60ml (1/4 cup) sweetened condensed milk
07 -
120g warm melted butter
→ Creamy Filling
08 -
1 teaspoon of salt to bring out the flavor
09 -
60ml (1/4 cup) thick heavy cream
10 -
250g softened cream cheese, left out beforehand
# Instructions:
01 -
Set your oven to 350°F (180°C) and get it warmed up. Line a large tray with parchment paper so nothing sticks.
02 -
Carefully score the tops of the bagels with 6 evenly spaced cuts without slicing all the way through. These cuts will hold the filling.
03 -
Blend the softened cream cheese with salt and heavy cream in a bowl. Keep stirring until smooth, then spoon it into a piping bag with a wide tip.
04 -
Generously squeeze the cream cheese filling into the slits you've made, ensuring every pocket is packed.
05 -
In another bowl, combine the melted butter, egg, sweetened milk, garlic mash, and parsley until it's a silky liquid.
06 -
Dip the cream cheese-filled bagels into the garlic butter mix, covering them completely, then let any drip off before putting them on the tray.
07 -
Cover each bagel with a generous amount of Parmesan cheese and bake them for 15 minutes until golden and crispy.
08 -
Give them 5 minutes to cool down a bit before enjoying - they'll still be steaming inside.
# Notes:
01 -
Eat them fresh out of the oven when the cheese is melty and the sauce smells divine.
02 -
You can prep the cream cheese filling the day before and keep it cold in the fridge.