Last week, we told you about how Bantam Bagels, a New York bagel balls shop had signed a deal with Starbucks to take their bite sized bagels nationwide in Starbucks stores.
About Bantam Bagels
Bantam Bagels was born in 2012 when co-founder Nick Olesak had a dream about bagel balls stuffed with cream cheese. After the dream, he and his wife Elyse began Bantam Bagels which sells stuffed bagel balls in flavours like Hot Pretzel (pretzel salt bagels stuffed with cheddar Dijon cream cheese), Strawberry Delight (a bagel stuffed with strawberry cream cheese).
Make Your Own?
Sadly, we live in India and bagel balls are yet to hit Starbucks stores. So, we thought we’d share a recipe for making your own at home. Have these as a snack for tea or with a cup of coffee for breakfast.
Print Recipe Bagel Balls Recipe
Stir the barley malt and yeast into the water.
Allow to stand for three minutes.
Add the flour and salt and knead with a wooden spoon for three minutes.
Cover with a towel and allot it to sit for five minutes.
Knead on a floured surface.
Coat a large bowl with cooking spray.
Place the dough in this bowl and cover.
Allow the dough to rise for an hour.
Line a baking sheet with parchment paper and scoop the cream cheese into 16 balls.
Place on the parchment paper and freeze.
Separate the dough into 16 equal pieces.
Coat a baking sheet with cooking spray and roll the 16 pieces of dough out into flat discs.
Place the cream cheese into the center of each and gather the ends of the dough together making a ball.
Refrigerate the balls overnight.
Take the dough balls out of the fridge and allow to sit out for an hour.
Boil water in a large pan and bring it down to simmer.
Add the baking soda and the barley malt syrup into the water.
Dip the bagels into the water and boil for two minutes.
Place them on an oiled baking sheet.
Combine the seeds and seasoning together.
Brush the bagels with the egg whites and sprinkle the seasoning over them.