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–+ servings
Cornbread Bagels Stuffed With Cream Cheese

Cornmeal Bagels Stuffed With Cream Cheese

All Purpose Veggies
this recipe makes 4 extra large stuffed bagels (or 2 unstuffed). For larger batches, please adjust the serving size using the 2x 3x buttons below!
4.50 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
resting time 8 hours
Course Breakfast
Cuisine American
Servings 4 bagels
Calories 399 kcal

Ingredients
  

  • 1 cup canned whole kernel corn (no salt added) , or about ⅔ cup corn puree*
  • 1 ¾ cup bread flour
  • ¼ cup corn meal , or almond flour
  • 1 ½ tsp instant yeast
  • 2 Tbsp sugar
  • ½ tsp salt

Filling Ingredients

  • 6 oz cream cheese of choice
  • ½ cup whole corn kernels , I used what was leftover from the canned corn that wasn't pureed

Instructions
 

Combine the Dough Ingredients

  • Prepare corn puree*** by blending the corn kernels in a mini blender until creamy.
    If using regular (salt added) canned corn, be sure to rinse the corn with water a few times to remove the excess salt. Also, remember to set aside the leftover corn to use in the stuffing.
  • Mix all the dry ingredients (bread flour, corn meal, yeast, sugar, salt) in a clean bowl of the stand mixer.
  • Add the corn puree to the dry ingredients
  • At a low setting (speed 2), knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
    NOTE: the bagel dough is supposed to be firm and somewhat stiff, since bagels require a lower water-to-flour-ratio. You can add additional 1-2 Tablespoons of water if there are still dry ingredients, but be sure to add one tablespoon at a time, so you don’t overhydrate the dough.
  • Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
  • Let rise, at a slightly warm place, for 60-90 minutes, until puffy.

Shaping the Dough

  • Punch down the dough, then remove from bowl. Place on a generously floured surface.
  • Shape the dough into a ball, and divide into 4 equal sized pieces

Filling the Bagel Dough

  • In a clean mixing bowl, mix the filling ingredients. Set aside.
  • Use a rolling pin to roll out each piece of the bagel dough into a thin, 5 x 7 inch rectangle (thinner the better!)
  • Spoon about 2-3 Tablespoons of the cream cheese & corn filling onto the bagel dough.
    TIP: For a thick cresent-shaped filling, place the filling towards one end of the rectangle. For a swirled effect, spread the filling throughout the dough so that it is evenly distributed.
  • Roll the bagel dough over the filling, and seal the ends by pinching the seams of the dough.
    TIP: wet your fingers with some water to help with the sealing
  • Bring together the two ends of the bagel dough by inserting one end of the rolled dough into the other end and pinching the seams together so that it won't fall apart during the boiling process.
  • Place the stuffed bagels on a parchment lined baking pan, and loosely cover with plastic wrap or clean wet paper towel.
  • Let rise for 40-60 minutes, until the bagels look slightly puffed up.

Boil the Bagels

  • Bring a pot of water to boil. Bring the heat down to medium-hot so that it's gently boiling.
    Also, preheat the oven to 350F
  • Use a wide slotted spoon or spatula to gently transfer 1 bagel into the water.
  • Cook the bagel for just 30 seconds on each side.
    TIP: If the bagel won't float up to the surface by the end of the 60 seconds, it probably means the bagel needs to proof longer.
  • Take the bagel out of the boiling water using a wide slotted spoon or spatula and back to the parchment lined baking sheet.
  • Repeat the boiling process for the rest of the bagels.

Bake the Bagels

  • Sprinkle with 1 tsp of corn meal on top of the boiled bagels for additional texture (if desired).
  • Bake the boiled bagels in the preheated oven for 20-25 minutes, until the tops are glossy and slightly browned.
  • Let cool to room temperature before serving.
    TIP: If slicing the bagels crosswise, you'll get the cleanest cut if the bagels (and the filling) are completely cooled.

Notes

*one 15 oz canned corn was 1 ½ cups of corn kernels. I set aside ½ cup for the filling and pureed the other 1 cup of corn which yielded about ⅔ cup of puree.
*I used canned corn, but the corn can be from fresh, or from frozen. Here’s how you should prep the corn depending on which you use:
  • Canned Corn – For best results, drain and rinse the corn with water before using. It’s best if you can find a “no salt added” corn. If not, we can also adjust the salt that’s added to the bread by using half the amount of salt called for in the recipe.
  • Frozen Corn – cook the frozen corn in the microwave or over stovetop at least until it’s thawed or warm.
  • Fresh Corn – Remove the corn kernels from the corn using a sharp knife. Since the corn will be cooked with the bread, there’s no need to pre-cook the corn before using.
  • Cooked Corn – no prep required on this one
 
 

Nutrition

Calories: 399kcalCarbohydrates: 67gProtein: 14gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 690mgPotassium: 295mgFiber: 4gSugar: 10gVitamin A: 276IUVitamin C: 1mgVitamin D: 0.1µgCalcium: 106mgIron: 1mgZinc: 1mg***Net Carbs: 63g
Keyword bagels, breakfast, corn
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