Go Back
–+ servings
Bertha Jones

Garlic Cream Cheese Bagels

Enjoy these delightful Garlic Cream Cheese Bagels topped with a savory garlic butter and a creamy filling, perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 30 minutes
Servings: 6 bagels
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Bagels
  • 6 pieces 6 bagels Use store-bought or homemade bagels.
Cream Cheese Filling
  • 8 ounces 8 ounces cream cheese, softened Substitute with your favorite spread if desired.
  • 1 tablespoon 1 tablespoon granulated white sugar
  • 1 tablespoon 1 tablespoon sweetened condensed milk
  • 1 pinch Pinch of salt
  • 1 piece 1 egg Beaten for egg wash.
Garlic Butter Topping
  • 1/2 cup 1/2 cup unsalted butter, melted
  • 2 tablespoons 2 tablespoons minced garlic Fresh garlic preferred.
  • 1 1/2 tablespoons 1 1/2 tablespoons chopped parsley
  • 2 tablespoons 2 tablespoons milk
  • 1 to 2 tablespoons 1 to 2 tablespoons Kewpie mayo
  • 1 teaspoon 1 teaspoon oregano
  • 3 tablespoons 3 tablespoons grated parmesan Optionally, sprinkle more on top before baking.
  • 1/2 teaspoon 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. In a mixing bowl, combine the cream cheese, sugar, condensed milk, and a pinch of salt until smooth.
  3. In another bowl, mix the melted butter, minced garlic, chopped parsley, milk, Kewpie mayo, oregano, parmesan, and salt to make the garlic butter.
  4. Slice each bagel in half, then spread a generous layer of the cream cheese mixture on each half.
  5. Brush the garlic butter generously over the cream cheese.
  6. Place the bagel halves on a baking sheet and bake for 11 to 13 minutes or until golden brown.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 450mgFiber: 1gSugar: 2g

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Unbaked bagel halves can be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!