Copycat Dunkin Stuffed Bagel Minis

Copycat Dunkin Stuffed Bagel Minis

I worked for Dunkin for 6 year and loved it but it was hard for me especially trying to be good. It was a struggle with donuts, bagels and all those yummy swirls that was full of sugar and not gluten free. I rose and stumbled but kept going even with all those stuff around me.

The one thing that was my addiction was the stuffed mini bagels they had that was loaded with cream cheese and came in plain and everything topping. If I can make keto and gluten free everything bagels maybe I can make a small version of it too.

Copycat Dunkin Stuffed Bagel Minis
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This copycat recipe is made with no yeast, no boiling, no fancy mixer! You can bake them in the oven or make them in the air fryer!

In this recipe the base I used to make the mini bagels is my fathead dough recipe which the link is HERE. This same recipe I have used for:

Keto Biscuits

Keto Empanadas

Keto Bagels

Pig in a Blanket

Hamburger Buns

Making Delicious Stuffed Mini Bagels (Low Carb Friendly!)

For starters preheat your oven to 400 degrees and line a baking sheet with parchment paper. Then in a microwave safe bowl combine your cream cheese and mozzarella. You will want to microwave it in 30 second intervals mixing in-between until fully melted. Careful not to burn the cheese!

Then add in the egg, almond flour, baking powder, and any extra mix-ins. This could be cinnamon raisin, chocolate chip, ect. Combine using a fork and then your hands or a spatula until it becomes uniform in texture and consistency. Then form into a ball and wrap it with clear wrap. Put in the refrigerator for 15 minutes for it to set.

After you take it out, form the dough into 24 evenly sized balls and place them on a parchment lined baking sheet. Flatten each dough ball and place some cream cheese in the center. Form the dough around the cream cheese, back into the shape of a ball. Alternately, you can press your thumb into the dough ball to create a pocket for the cream cheese and then seal the dough around it.

Copycat Dunkin Stuffed Bagel Minis dough

Egg wash each dough ball and dip into everything bagel seasoning or anything else you want to put as your topping. Put into the oven at 400 degrees for 12 minutes or until its golden brown,

Stuffed bagel creative ideas:

You can get super creative with the cream cheese filling and toppings! Try:

  • Add 3 tablespoons chopped scallions to the cream cheese and mix well. Top with dried onion.
  • Add 1 ounce chopped dill to the cream cheese. Top with sesame seeds.
  • Add 1 tsp of chocolate chips to the cream cheese. Top with sugar or just egg wash and make it plain.
  • Chop up some raisins and add cinnamon. Top with cinnamon and sugar.

TIPS FOR EGG-FREE BAGEL BALLS:

  • The egg wash gives the bagels a nice shine and also helps the topping stick, but if you have egg allergies leave it out, you can brush them with water to help the toppings stick.

TIPS FOR STORING AND FREEZING BAGEL BALLS:

  • You can wrap leftover bagel balls in plastic, refrigerate for up to 3 days.
  • To freeze, wrap tight with foil or plastic. To reheat pop them back into the oven, toaster or air fryer until warm.
  • You can make the dough ahead and keep it wrapped tight with plastic for up to 3 days refrigerated.

Copycat Dunkin Stuffed Bagel Minis

Recipe by Lucy ChesnaCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

123

kcal
Carbs for 3

5

grams
Total time

45

minutes

This copycat recipe is made with no yeast, no boiling, no fancy mixer! You can bake them in the oven or make them in the air fryer!

Ingredients

  • 3 cups shredded mozzarella

  • 2 ounces cream cheese

  • 3 large eggs

  • 2 cups almond flour

  • 1 tbsp. baking powder

  • 1 tsp, xanthan gum

  • 1 tsp. salt

  • 1 tbsp. italian seasoning

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • 6 ounces cream cheese, cold cut into small little cubes

Directions

  • Preheat oven to 4oo°F. Line baking sheet with parchment paper or a silicone baking mat.
  • In a medium mixing bowl, combine the almond flour, baking powder, xanthan gum, garlic powder, onion powder, and dried Italian seasoning. Mix until well combined.
  • Crack one of the eggs into a small bowl and fork whisk. This will be the egg wash for the top of the bagels. The other two eggs will go in the dough.
  • In a large microwave safe mixing bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute and 30 seconds. Remove from microwave and stir to combine. Return to microwave for 1 additional minute. Mix until well combined.
  • To the mixing bowl, add the remaining 2 eggs and the almond flour mixture.
  • Mix until all ingredients are well incorporated.
  • Knead it and wrap it in clear wrap, Put it in the refrigerator for 15 minutes to set.
  • Roll the dough into 24 even sized balls. Cut the block of cream cheese into 24 equal sized squares.
  • Take each dough ball and gently press your thumb into the center of it to create a pocket.
  • Put a piece of cream cheese inside the pocket and shape the dough around it to seal the cream cheese into the center.
  • Pour the bagel seasoning into a shallow bowl.
  • Brush egg wash over each bagel bite and then roll it in the bagel seasoning.
  • Place the coated bagel bites in a single layer across the baking sheet. Bake for 15 minutes or until the dough is golden brown on the outside and cooked through.

Notes

  • NOTES
  • If you have trouble forming the dough, or if it becomes sticky, simply wet your hands with a little bit of water.
  • If you would like to make these ahead of time and freeze them to cook later, they make an excellent bake-from-frozen treat.

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