Homemade Stuffed Bagel Bites are Easier Than You Think!
If you love bagels, and want something quick, easy, and high-protein, this recipe is for you! Made with just three simple ingredients for the dough, they come together fast—no yeast or rising required.
The chewy bagel dough is based off of my viral cottage cheese bagels recipe. You get a perfectly chewy, golden-brown bite filled with creamy, melty cream cheese. Whether you bake or air fry them, they turn out delicious every time.
They’re healthier (and cheaper) than Dunkin Donuts bagel minis and perfect for meal prep, a grab-and-go breakfast, or easy snack.
How to Make Stuffed Bagel Bites
- Blend the cottage cheese until smooth.
- Combine cottage cheese with flour and baking powder.
- Divide into 8 equal parts and flatten into discs.
- Add cream cheese to the center, fold the dough around it, and pinch the seems.
- Brush the tops with an egg wash and sprinkle with everything but the bagel seasoning.
- Bake at 350 for 25-30 minutes or air fryer for 13-15 minutes.
Love high-protein breakfast recipes? Try baked protein pancake bowls, cottage cheese egg bites, blended overnight oats, or protein breakfast burritos next.
Recipe Tips
- Sticky Dough – Dust your hands and work surface with flour. Knead 1 Tbsp of flour into the dough at a time until it’s dry enough to handle. Letting the dough rest for 5 minutes can also help it firm up.
- Seal the Dough Properly – Pinch the seams tightly to prevent the cream cheese from leaking out. Wet your fingertips slightly to help seal the dough.
- Try a Stand Mixer – you can also knead the dough in the bowl of a stand mixer with the dough hook attachment.
- Check for Doneness – Insert a toothpick into the side of a bagel bite—if it comes out clean and there’s no raw dough, they’re ready!
- Adjust Browning – you want a crispy golden brown crust, but tent with foil if they brown too quickly before the inside is fully cooked.
More Breakfast Recipes You’ll Love
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Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Stuffed Bagel Bites
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Ingredients
- 1 cup full-fat cottage cheese or plain Greek yogurt
- 1 cup all-purpose flour gluten-free flour if needed
- 1 teaspoon baking powder
- 4 oz block cream cheese cut into 8 cubes
- 1 large egg beaten, for egg wash
- Everything bagel seasoning to taste
Instructions
- Preheat the oven or air fryer to 350°F. If baking in the oven, line a large baking sheet with parchment paper.
- Add the cottage cheese to a high-speed blender and blend until smooth, stopping to scrape down the sides as needed. Skip this step if using Greek yogurt. Transfer the blended cottage cheese to a large mixing bowl.1 cup full-fat cottage cheese
- Add the flour and baking powder and stir with a spoon or rubber spatula until mostly combined. Switch to your hands to mix and fold as needed until a sticky dough forms. It’s ready when the dough starts to pull away from the sides of the bowl.1 cup all-purpose flour, 1 teaspoon baking powder
- Turn the dough out onto a generously floured work surface. Knead the dough for 1-2 minutes, until it’s mostly smooth. Add 1 Tablespoon of flour as needed until it’s no longer sticky.
- Divide the dough into 8 equal portions and flatten the dough pieces into a flat discs about 4 inches in diameter. Place a cube of cottage cheese in the center and fold the sides of though around the cream cheese to seal it. Pinch the seams and double check the dough didn’t break anywhere to prevent any cream cheese bursts out. Wet your fingertips with warm water to help pinch the seams as needed.4 oz block cream cheese
- Place the bagel bites seam side down and brush the tops with the beaten egg. Sprinkle generously with everything bagel seasoning.1 large egg, Everything bagel seasoning
Bake
- Place the stuffed bagel bites on the prepared baking sheet. Bake for 25-30 minutes, until the tops are golden brown and the centers are cooked through and no longer doughy. Tent with foil if the tops are too brown before the inside is cooked. Cool slightly and serve warm.
Air Fryer
- Spray the air fryer basket with nonstick cooking spray. Place the bagel bites in the basket and air fryer at 350°F for 13-15 minutes, until golden brown and cooked through and no longer doughy. Cool slightly and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My kids love this recipe! I have found that I can prep and par-bake for 15 minutes the night before and cook in the air fryer the next morning for 5-7 minutes and they are perfect!
Love this. Thank you Heather!!
Wow! I’m impressed! Delicious and so easy for a quick breakfast or snack!
Thank you Allison! So glad you love them.