Stuffed Bagel Bombs (made with Greek Yogurt Dough!)
These Stuffed Bagel Bombs are easy to make, incredibly tasty, and stuffed with a scallion and cream cheese and ham and cream cheese filling! They’re also made with a Greek yogurt dough which doesn’t require a rise time or yeast, customizable with your choice of fillings and toppings, and are great for a quick breakfast or snack!
New favorite snack (and breakfast) alert!
We have here:
- Spring onion (scallion) and cream cheese bagel bombs topped with Everything Bagel Seasoning.
- Ham and cream cheese bagel bombs topped with grated sharp cheddar.
You guys, these EPIC little balls of joy are incredibly easy to make, and absolutely addictive! They can be stuffed with any type of bagel filling you like, and topped with any toppings you fancy.
All you need to do is whip up the quick and easy dough, add fillings to the dough circles, seal and form balls, sprinkle with your fave toppings, then bake. Then sink your teeth into these delightful bagel bombs and go straight to heaven!
They’re great for a quick grab and go breakfast, or you can enjoy them as a mid-morning or afternoon snack.
Once you have one, I think you’ll find it hard to not have another, and another, and WHOOPS! The entire batch will be gone in no time! That’s the way it’s been with my family whenever I’ve made a batch over the last few weeks. 😂
Why This Recipe Works
- It’s quick and easy to make. There’s no yeast or rise time required for the Greek yogurt-based dough.
- You can customize them with whatever bagel and bagel sandwich fillings you like.
- Unlike some bagel bombs or balls, there’s no skimping on the cream cheese filling and you can actually taste it in every bite!
- They’re kind of healthy since you get a good dose of protein from the Greek yogurt in the dough.
- They’re great for meal prep, and freezer-friendly too.
Who’s up for a bagel bomb explosion in your mouth right about now?
- All-Purpose Flour: I used Bob’s Red Mill Unbleached White All-Purpose Flour. But wholewheat flour will work too. You may need to use additional Greek yogurt if using wholewheat flour as it is dryer. You can also use a self-rising flour. But omit the baking powder and fine sea salt as the self-rising flour will already have it incorporated.
- Greek Yogurt: I like to use one that has a 10% fat content. But you can use low-fat one if you like. Just be sure to use Greek yogurt and not Greek style yogurt. The latter is more watery and not as thick, and it will make the dough too sticky to work with.
- Cream Cheese: I used full-fat plain cream cheese, but you can use reduced fat or non-fat if you like.
- Egg: You can use just the egg white, or the whole egg. You’ll need it for the egg wash, which is brushed on top of the bagel bombs before sprinkling on toppings so that they stick. If you have egg allergies or prefer not to use egg, you can use water instead. But note that the color will be slightly lighter and not as shiny without the egg wash.
- Everything Bagel Seasoning: I like to use Trader Joe’s seasoning blend for topping the spring onion and cream cheese bagel bombs. But you’re welcome to make a homemade blend. To do so, combine equal amounts of poppy seeds, white sesame seeds, black sesame seeds, dried minced garlic, dried minced onion, and sea salt flakes to taste in a small bottle. Cover and shake to combine, and you’re good to go!
- Sharp Cheddar: Feel free to use any other grated cheese for topping the ham and cream cheese stuffed bagel bombs.
Full ingredient list and amounts are in the recipe card below.
How to Make Stuffed Bagel Bombs
Prep: Preheat oven to 190°C/375°F. Line two baking trays with parchment paper or aluminum foil and lightly brush with oil.
1. Combine filling ingredients: Combine half of the cream cheese, ham, and kosher salt and black pepper in a bowl, and the remaining cream cheese, spring onion, kosher salt and black pepper in another bowl. Mix both fillings until combined well, then set aside.
2. Combine dough ingredients: Combine the flour, Greek yogurt, salt, and baking powder in a large mixing bowl. Mix for a few minutes until dough crumbles form.
3. Knead: Using your hands, gather the dough crumbles and knead into a ball. Lightly dust your work surface with flour and tip the ball onto it. Knead for 2-3 minutes, until the dough is smooth and elastic. It should not be sticky or stick to your hands when you pull back. Divide into 16 equal pieces, then roll each piece into a ball.
4. Shape bagel bombs: Working with one dough ball at a time, flatten and roll into a thin circle. Top with about a tablespoon of either filling. Pull the edges of the dough up and around the filling, pinching to seal at the top. Roll again to shape into a ball and ensure it is sealed well. Place on a prepared baking tray, and repeat with the remainder fillings and dough balls.
5. Brush: Brush each bagel bomb lightly with egg wash.
6. Add toppings: Sprinkle on desired toppings of your choice. (I use freshly grated sharp cheddar cheese for the ham and cream cheese filled bagel bombs, and Everything Bagel Seasoning for the spring onion and cream cheese filled bagel bombs.)
7. Bake and enjoy: Bake one tray at a time for 23-25 minutes, until the bagel bombs are golden brown and crisp. Then cool for 10 minutes (the filling will be very hot). Then enjoy!
Full detailed instructions are in the recipe card below.
- If the dough is too sticky, add a teaspoon of flour at a time and continue kneading.
- If the dough is too dry, add a teaspoon of Greek yogurt or as needed and continue kneading.
- Seal the bombs properly. Take the time seal the bombs properly. Otherwise, they may burst during baking and the cream cheese will spill out. Don’t worry if they do though. They’ll still be attached to the ball and taste toasty and delicious!
- Don’t overfill. Avoid overfilling as the bombs will be more prone to bursting open at the edges during baking.
Filling and Toppings Variations
If you’d like to switch up the fillings for these stuffed bagel bombs, below are a few ideas.
- Jalapeño Popper. Chopped jalapeño (deseeded if desired), cooked and crumbled bacon, and Mexican cheese blend filling topped with coarse sea salt.
- Lox. Chopped lox or smoked salmon and cream cheese filling topped with Everything Bagel Seasoning.
- BEC. Cooked and crumbled bacon, scrambled eggs, grated cheddar, and cream cheese filling topped with sesame seeds.
- Cheesy Spring Onion. Spring onion, cheddar, and cream cheese filling topped with sesame seeds.
- Pizza. Tomato sauce, grated mozzarella, and chopped pepperoni (or chopped mushrooms and/or olives for a veg version) filling topped with dried oregano flakes.
- Cinnamon Raisin. Chopped raisins, cream cheese, and cinnamon filling topped with coarse granulated sugar and sea salt flakes.
- Berrylicious. Chopped dried or whole fresh blueberries or strawberries (or both!), strawberry jam, and cream cheese filling topped with turbinado sugar.
- PBJ. Peanut butter and grape jelly filling topped with sesame seeds.
These are just a few ideas. Don’t be afraid to get creative with these bagel bombs!
Watch the Stuffed Bagel Bomb Web Story!
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- Or browse the entire Party Food & Snacks and Appetizers recipe collections.
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Stuffed Bagel Bombs
These addictive bagel bombs are made with a Greek yogurt dough and stuffed with a spring onion (scallion) and cream cheese and ham and cream cheese filling. They’re easy to make, and great for a quick breakfast or snack!
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
- Yield: 16 1x
- Category: Breakfast and Brunch
- Method: Bake
- Cuisine: American
- ½ TBLS Olive Oil (or any other cooking oil you prefer)
- 1 Egg (or egg white) – beaten
- 8 ounces / 227 grams Cream Cheese, softened (use reduced or non-fat if preferred)
- 3.5 ounces / 100 grams cooked Ham (I used smoked ham steak) – cut into small cubes
- ¼ cup chopped Spring Onion (Scallion)
- ¼ TSP Kosher Salt, divided, to taste (use half if using table or fine sea salt)
- ¼ TSP freshly cracked Black Pepper, divided, to taste
- 3 cups / 360 grams Unbleached White All-Purpose Flour, plus more for dusting work surface
- 1.5 cups Plain Greek Yogurt (I used one with 10% fat, but low-fat or non-fat will work too)
- ¾ TSP Fine Sea Salt (use half the amount if using kosher salt)
- 4 TSP / 20 grams Baking Powder
- Optional toppings: Everything Bagel Seasoning, freshly grated sharp cheddar or Parmigiano Reggiano cheese, sesame seeds, dried minced onion, dried minced garlic, poppy seeds, sea salt flakes, crushed red pepper flakes, etc.
- Prep: Preheat oven to 190°C/375°F. Line two baking trays with nonstick cooking paper (parchment paper) or aluminum foil and lightly brush with olive oil. Beat the egg in a small bowl until smooth and set aside.
- Combine the filling ingredients: Combine half of the cream cheese, ham, and kosher salt and black pepper to taste in a medium bowl. Combine the remaining half of the cream cheese, spring onion, kosher salt and black pepper to taste in another medium bowl. Mix both fillings until combined well and set aside.
- Combine the dough ingredients: Combine the all-purpose flour, Greek yogurt, fine sea salt, and baking powder in a large mixing bowl. Mix with a large spoon for 3-4 minutes, or until it looks like small crumbled pieces of dough.
- Knead: Using your hands, gather the dough crumbles and knead into a ball. Lightly dust your work surface with flour and tip the dough ball onto it. Knead for 2-3 minutes, until the dough is smooth and elastic. If it’s too sticky, add a teaspoon of flour at a time and continue kneading. If it’s too dry, add a teaspoon of Greek yogurt or as needed and continue kneading.
- Shape the bagel bombs: Roll the dough into a log and divide into 16 equal pieces, then roll each piece into a ball. Working with one dough ball at a time, flatten and use a rolling pin to roll into a thin circle that’s about 3 to 3.5-inches wide. Top each circle with a tablespoon of the spring onion and cream cheese filling, or a heaped tablespoon of the ham and cream cheese filling. Pull the edges of the dough up and around the filling, pinching to seal at the top. Roll again to shape into a ball and ensure they are sealed well. Place on the prepared baking trays. Repeat with the remainder fillings and dough balls.
- Add toppings: Brush each bagel bomb lightly with the egg wash, then top with desired optional toppings of your choice. (I used Everything Bagel Seasoning for the spring onion and cream cheese bagel bombs, and freshly grated sharp cheddar cheese for the ham and cream cheese ones.)
- Bake: Bake one tray at a time for 23-25 minutes, until the bagel bombs are golden brown and crisp. Transfer to a cooling rack.
- Enjoy: Cool for 10 minutes, then enjoy!
Ingredient Notes, Cook’s Tips, and FAQs
- Greek Yogurt: I haven’t provided the weight measurement for the Greek yogurt due to variations across different brands. Start with 1.5 cups, and you can add a little more if the dough is too dry. Make sure to use Greek yogurt and not Greek style yogurt. The latter is looser and waterier and will cause the dough to become too sticky.
- Flour: You can use gluten-free flour if needed (I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour), or wholewheat flour (you may need to use more Greek yogurt as it’s dryer). If using a self-rising flour, omit the baking powder and fine sea salt as it will already have it incorporated.
- Seal the bombs properly. Take the time seal the bombs properly. Otherwise, they may burst during baking and the cream cheese will spill out. Don’t worry if they do though as they’ll still be attached to the ball, and taste toasty and delicious!
- Can I make this vegetarian or vegan? Use vegetarian/vegan fillings for the bagel bombs. If making this vegan, use vegan cream cheese and brush the tops with water instead of egg wash to help the toppings stick.
- How to store bagel bombs? Wrap each bagel bomb in cling wrap, then place in a sealed airtight container and store in the fridge for up to 3 days. To reheat, remove the cling wrap and wrap in a paper towel. Microwave on high for 25 seconds, then allow to sit for a minute in the microwave. Remove the paper towel and then enjoy!
- How to freeze bagel bombs: Allow the bagel bombs to cool completely (45 minutes to 1 hour), then wrap each bagel bomb in aluminum foil. Place in a sealed airtight container and freeze for up to 3 months. To reheat from frozen, remove the foil from the bagel bomb and wrap in a paper towel. Microwave on high for 90 seconds, then allow to sit for a minute in the microwave. Remove the paper towel and then enjoy!
- Nutrition information is approximate. It does not take into account the toppings of choice used, and is provided in this card below for the spring onion (scallion) cream cheese bagel bombs. For the ham and cream cheese bagel bombs, the nutrition information is as follows: Serving Size: 1 bagel bomb Calories: 183 Total Fat: 7.4g Saturated Fat: 3.8g Trans Fat: 0g Unsaturated Fat: 2.9g Cholesterol: 23.4mg Sodium: 308mg Total Carbohydrate: 20.9g Dietary Fiber: 0.7g Sugar: 1.7g Protein: 8.2g.
- See post above for more ideas for filling and toppings variations.
- Serving Size: 1 Scallion Cream Cheese Bagel Bomb
- Calories: 169
- Sugar: 1.7g
- Sodium: 150.9mg
- Fat: 6.9g
- Saturated Fat: 3.6g
- Unsaturated Fat: 2.7g
- Trans Fat: 0g
- Carbohydrates: 21.2g
- Fiber: 0.8g
- Protein: 5.9g
- Cholesterol: 17.8mg
Keywords: stuffed bagel bombs, stuffed bagel balls, cream cheese bagel bombs
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