Stuffed Bagel Bombs

5 from 4 reviews

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!


  • 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  7. 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.
  8. Enjoy: Cool for 10 minutes, then enjoy!



Ingredient Notes, Cook’s Tips, and FAQs

  1. 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.
  2. 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.
  3. 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! 
  4. 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.
  5. 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!
  6. 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!
  7. 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.
  8. See post above for more ideas for filling and toppings variations.


Keywords: stuffed bagel bombs, stuffed bagel balls, cream cheese bagel bombs