Lets Make A Bagel With Cream Cheese
LETS MAKE A BAGEL WITH CREAM CHEESE is a easy American recipe that serves 8. 350 calories per serving. Recipe by Phillip Kuoch on YouTube.
Prep: 1 hr 45 min | Cook: 30 min | Total: 2 hrs 30 min
Cost: $2.72 total, $0.34 per serving
Ingredients
- 4 cups Bread Flour (high-protein flour for chewiness)
- 1.5 cups Water (lukewarm (about 105°F) to activate yeast)
- 2 tsp Active Dry Yeast (instant or active dry)
- 2 tbsp Sugar (feeds the yeast)
- 1.5 tsp Salt (enhances flavor)
- 1 tbsp Barley Malt Syrup (gives classic bagel flavor and shine; honey can substitute)
- 8 oz Cream Cheese (softened, spreadable; room temperature)
Instructions
Combine Dry Ingredients
In a mixing bowl, whisk together the bread flour, sugar, salt, and active dry yeast until evenly distributed.
Time: PT5M
Add Wet Ingredients and Form Dough
Add lukewarm water and barley malt syrup to the dry mixture. Stir until a shaggy dough forms.
Time: PT5M
Knead the Dough
Knead on a lightly floured surface for about 10 minutes until smooth and elastic, or use a stand mixer with the dough hook for 7‑8 minutes.
Time: PT10M
First Rise (Bulk Fermentation)
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot until doubled in size, about 1 hour.
Time: PT1H
Temperature: 75°F
Shape the Bagels
Punch down the risen dough, divide into 8 equal pieces (about 100 g each), roll each piece into a smooth ball, then poke a hole through the center with your thumb and stretch to a 2‑inch diameter ring.
Time: PT15M
Boil the Bagels
Bring a large pot of water to a rolling boil, add a tablespoon of barley malt syrup or honey, then lower the bagels into the water. Boil for 30 seconds on each side, then remove with a slotted spoon and return to the baking sheet.
Time: PT10M
Temperature: 212°F
Bake the Bagels
Preheat the oven to 425°F. Bake the boiled bagels on the parchment‑lined sheet for 20 minutes, rotating halfway, until golden brown and glossy.
Time: PT20M
Temperature: 425°F
Cool and Add Cream Cheese
Transfer baked bagels to a cooling rack; let cool for 5‑10 minutes. Slice each bagel horizontally and spread a generous layer of softened cream cheese.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 55 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Wheat (gluten), Dairy (cream cheese), Yeast
Ingredient Substitutions
- Instead of Bread Flour: All-Purpose Flour (will be less chewy)
- Instead of Active Dry Yeast: Instant Yeast (use same amount)
- Instead of Sugar: Honey (same amount)
- Instead of Salt: Sea Salt
- Instead of Barley Malt Syrup: Honey, Molasses (use half amount)
- Instead of Cream Cheese: Neufchatel Cheese, Vegan Cream Cheese
Equipment Needed
- Mixing Bowl
- Stand Mixer with Dough Hook (optional)
- Measuring Cups and Spoons
- Kitchen Scale (optional)
- Plastic Wrap or Damp Towel
- Baking Sheet
- Parchment Paper
- Large Pot
- Slotted Spoon
- Oven
- Cooling Rack
Critical Steps — Do Not Skip
- Knead the dough until elastic
- Shape the bagels with a uniform hole
- Boil the bagels briefly to set the crust
- Bake until golden for proper texture
Chef Tips from the Video
- Adding a tablespoon of barley malt syrup to the boiling water gives the classic bagel flavor and a glossy crust.
- For extra chew, use high‑protein bread flour and avoid over‑mixing after the first knead.
Troubleshooting
Bagels are dense and heavy
Ensure the water is lukewarm (not hot) for proper yeast activation and allow the full 1‑hour rise until doubled in size.
Bagel crust is pale and not shiny
Boil the bagels briefly and bake at a high temperature (425°F). Brushing with egg white before baking adds extra gloss.
Bagels crack during baking
Do not over‑proof; shape the dough gently and avoid excessive handling after boiling.
Storage
Refrigerator: Store sliced bagels with cream cheese in an airtight container for up to 5 days.
Freezer: Wrap whole uncut bagels tightly in foil and freeze for up to 2 months; thaw at room temperature before serving.
Room temperature: Bagels without cream cheese keep well at room temperature for 1 day in a paper bag.
Make-Ahead Tips
- Boil and bake the bagels, then freeze them before slicing. Slice and spread cream cheese just before serving.
- Cream cheese can be mixed with herbs or smoked salmon for flavored spreads.
Frequently Asked Questions
What is the cultural significance and history of bagels with cream cheese in American cuisine?
Bagels originated in Eastern European Jewish communities and were brought to the United States by immigrants in the late 19th century. Cream cheese became a popular topping in the early 20th century, especially in New York City, creating the iconic bagel‑and‑cream‑cheese combination that is now a staple of American breakfast culture.
What are the traditional regional variations of bagels in Jewish cuisine?
Traditional Jewish bagels are plain, sesame‑seeded, poppy‑seeded, or topped with onion flakes. In New York, everything bagels with a mix of seeds and spices are common, while in Montreal the bagels are sweeter, boiled in honey‑sweetened water and baked in wood‑fired ovens.
How is a bagel with cream cheese authentically served in New York City delis?
In classic New York delis, a bagel is sliced, toasted lightly, and spread with a thick layer of plain or flavored cream cheese. It is often accompanied by a cup of coffee and may be served with smoked salmon, capers, and red onion on the side.
What occasions or celebrations is the bagel with cream cheese traditionally associated with in American culture?
Bagels with cream cheese are a popular breakfast or brunch item for everyday meals, but they are also served at holiday brunches, office catering, and community fundraisers, especially in the Northeast United States.
What makes bagels with cream cheese special or unique in American cuisine?
The unique step of boiling the dough before baking creates a dense, chewy interior and a glossy crust that distinguishes bagels from other breads. Paired with smooth, tangy cream cheese, the contrast of textures makes it a beloved comfort food.
What are the most common mistakes to avoid when making bagels with cream cheese at home?
Common errors include using water that is too hot, which kills the yeast; under‑proofing the dough, leading to dense bagels; skipping the boil, which results in a soft crust; and over‑baking, which makes the bagel too hard.
Why does this bagel recipe use a brief boil instead of steaming the dough?
Boiling gelatinizes the starch on the surface, locking in moisture and creating the characteristic shiny, chewy crust. Steaming would not produce the same crust texture and would leave the bagels softer.
Can I make bagels with cream cheese ahead of time and how should I store them?
Yes. Bake the bagels, let them cool, then freeze them in airtight bags. Slice and spread cream cheese just before serving, or keep the cream cheese refrigerated and add it after reheating the bagels.
What texture and appearance should I look for when making bagels with cream cheese?
The bagel should have a glossy, golden‑brown crust with a slight chew when bitten. Inside, the crumb should be dense yet airy, not doughy. The cream cheese should be smooth and spread easily without tearing the bagel.
How do I know when the bagels are done baking?
Bagels are done when they are deep golden brown, sound hollow when tapped on the bottom, and have a firm crust that resists pressing. An internal temperature of about 210°F indicates they are fully baked.
What does the YouTube channel Phillip Kuoch specialize in?
The YouTube channel Phillip Kuoch focuses on simple, home‑cooked recipes and food business insights, often sharing personal stories behind the dishes and practical tips for aspiring food entrepreneurs.
How does the YouTube channel Phillip Kuoch's approach to bagel making differ from other baking channels?
Phillip Kuoch emphasizes the cultural backstory and personal connection to the bagel, keeping the recipe straightforward with minimal equipment, while many other baking channels dive deep into technical flour blends and advanced shaping techniques.
Last updated: August 24, 2026
