Stuffed Bagel Bites

Preheat over to 375 Degrees.

Place cream cheese block on a small cutting board and cut into 16 cubes of equal size. Transfer to the freezer while you make the dough so it stays cold and firm. 

In a medium bowl combine the flour, baking powder, and salt and whisk well.

Add the yogurt and mix with a fork or spatula until well combined. It will look like small crumbles. 

Place dough onto a lightly floured silicone mat. Knead the doug a few times (use some extra flour on your hands to keep it from sticking) until it is tacky, but not sticky, and no longer lumpy. Add more flour to your hands and word surface if it is sticking. 

Divide the dough into 16 balls of equal size. This is where a food scale is really helpful. Working with one at a time, flatten each ball, then place 1 cube of cream cheese in the center of each. Make sure to flour the surface well. If they stick use a metal spatula to gently lift them off the mat. Cover the cream cheese with the dough, seal well so no cream cheese leaks out while baking, and roll into a ball. 

The dough is really tender. I always have a little cream cheese that escapes during baking. 

Place the balls on a parchment lined baking sheet. Brush the dough with egg white and sprinkle with Everything Bagel Seasoning. 

Bake the dough balls for 22-25 minutes, until golden. Store cooled, left over bagel bites in an airtight container in the fridge. Warm before eating or enjoy cold.