Meredith found this recipe on Skinny Taste which is a wonderful blog. We've all enjoyed making and eating these. I made them and we had them for breakfast, lunch, and dinner!!
https://www.skinnytaste.com/stuffed-bagel-balls/
Stuffed Bagel Balls
173 calories each!Ingredients
- 1 cup unbleached all purpose flour, whole wheat or gluten-free mix*, (5 oz in weight)
- 2 teaspoons baking powder, make sure it’s not expired or it won’t rise
- 3/4 teaspoon kosher salt, diamond crystal, use less if using table salt or mortons
- 1 cup non-fat Greek yogurt, not regular yogurt, it will be too sticky (I recommend Stonyfield)
- 4 tablespoons 4 ounces, or half package 1/3 less fat cream cheese, cut into 8 cubes
- 1 egg white, beaten (whole egg works fine too)
- optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**
Instructions
Oven Method:
- Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
- Divide dough into 8 equal balls. Flatten each ball into circles, then place 1/2 tablespoon cream cheese on each. Cover the dough well and roll into a ball. Repeat with the remaining dough.
- Top with egg wash and sprinkle with seasoning of your choice if desired.
- Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before eating.
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