Stuffed Everything Bagel Puffs Recipe

This Stuffed Everything Bagel Puffs Recipe captures the essence of a New York deli in a bite-sized, airy choux pastry. Baked until golden and crisp, each hollow puff is injected with a cool, whipped scallion cream cheese filling for a savory flavor explosion that disappears instantly at brunch.

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Stuffed Everything Bagel Puffs Ingredients

The Savory Choux (Puffs):

• 1 cup All-Purpose Flour: Spooned and leveled. This precise measurement is critical for the dough structure.
• 1 stick (8 tablespoons) Unsalted Butter: Cubed, for melting into the water base.
• 4 Large Eggs: The leavening agent that creates the steam for the “puff.”
• 2 tsp Everything Bagel Seasoning: Mixed into the dough, plus extra for sprinkling on top.
• 1 cup Water: The liquid base.
• Kosher Salt: To season the dough.

The Scallion Cream Cheese:

• Two 8-ounce blocks Cream Cheese: Softened to room temperature for easy whipping.
• 6 Scallions: Roughly chopped; provides the sharp, oniony bite.
• 1/4 cup Sour Cream: Lightens the filling, making it pipeable and tangy.
• Seasoning: Kosher salt and freshly ground black pepper.

How To Make Stuffed Everything Bagel Puffs

1. Prep the Oven: Position racks in the upper and lower thirds of the oven. Preheat to a hot 425°F (220°C). Line two rimmed baking sheets with parchment paper.
2. Make the Panade: In a medium saucepan, combine the water, butter cubes, and 1/2 teaspoon salt. Bring to a rolling boil over medium-high heat. Immediately dump in all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Cook for 30 seconds more to dry out the dough slightly.
3. Incorporate Eggs: Transfer the hot dough to a large bowl. Using an electric mixer on medium speed, beat in the eggs one at a time. Ensure each egg is fully absorbed before adding the next. The final batter should be thick, smooth, and glossy. Mix in the everything bagel seasoning.
4. Pipe and smooth: Transfer the batter to a pastry bag with a medium round tip. Pipe 1-inch wide mounds onto the baking sheets, spacing them 1 inch apart. Tip: Dip your finger in water and gently pat down any pointy peaks on the dough to prevent burning. Sprinkle generously with extra seasoning.
5. The Two-Stage Bake: Bake at 425°F for 20 minutes to set the structure. Then, reduce the oven to 375°F and bake for another 15 to 20 minutes (rotating pans halfway). The puffs should be deep golden brown and sound hollow when tapped. Cool completely on wire racks.
6. Whip the Filling: While the puffs cool, pulse the scallions in a food processor until finely chopped. Add the cream cheese, sour cream, salt, and pepper. Process until smooth, creamy, and pale green. Transfer to a pastry bag with a small round tip.
7. Fill and Serve: Use a skewer to poke a small hole in the bottom of each cooled puff. Insert the pastry tip and squeeze the cream cheese filling inside until you feel the puff expand and become heavy. Serve immediately.

Recipe Tips

• Don’t Open the Oven: Choux pastry relies on steam to rise. If you open the door during the first 20 minutes, the steam escapes, and your puffs will deflate into flat pancakes.
• Measure Flour Correctly: As noted, spoon the flour into the cup and level it off. Scooping directly packs the flour, which leads to a heavy, dense dough that won’t puff.
• Cooling: Ensure the puffs are absolutely cool before filling. If they are warm, the cream cheese will melt and turn into a runny mess.
• Make Ahead: You can bake the empty puffs a day in advance and store them in an airtight container. Recrisp them in the oven for 5 minutes, cool, and fill just before serving.

What To Serve With Everything Bagel Puffs

• Smoked Salmon: Serve slices on the side for a “lox and bagel” vibe.
• Mimosas: The salty, savory puff demands a refreshing, bubbly drink.
• Fruit Salad: Fresh berries cleanse the palate after the rich cream cheese.
• Coffee: A strong roast pairs well with the everything seasoning.

How To Store Stuffed Everything Bagel Puffs

• Refrigerate: Once filled, these must be stored in the refrigerator due to the cream cheese. They are best eaten within 4 hours, as the pastry will eventually soften.
• Freeze: You can freeze the unfilled baked puffs for up to 1 month. Thaw and crisp in the oven before filling.

Stuffed Everything Bagel Puffs Nutrition Facts

• Calories: 180 kcal
• Fat: 14g
• Carbohydrates: 8g
• Protein: 4g
• Sodium: 210mg

Nutrition information is estimated per puff.

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