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Dairy
Easy
40 Minutes
Diets 
It’s Motzaei Shabbat, and you’re looking to serve something warm, cheesy, and indulgent for melava malka. Move aside pizza, today Esty’s making heavenly Korean-style Cream Cheese Garlic Bagels.
For more great cooking, watch Easy Does It with Esty Wolbe!
8 ounces cream cheese, softened
2 tablespoons sugar OR 2 tablespoons freshly chopped chives
2 tablespoons milk
1 stick butter, melted
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
1/2 teaspoon Gefen Salt
1 and 1/2 tablespoons fresh chopped Bowery Parsley
1/4 teaspoon crushed red pepper flakes (optional)
4 to 6 bagels or challah rolls
Parmesan, for grating
Preheat your oven to 425 degrees Fahrenheit.
Combine the cream cheese with sugar (or chives) and milk. Place into a piping bag or zip-top bag and set aside.
In a medium bowl, combine butter, garlic, salt, parsley and red pepper flakes, if using.
Working with one bagel at a time, slice 6 v-shaped slits along the top, making sure not to cut all the way through the bottom. Brush the butter mixture onto the top and into the slits, then squeeze the cream cheese to fill the cavities (if using a zip-top bag, snip off a corner for easy piping).
Place on a baking sheet lined with Gefen Parchment Paper, top with freshly grated parmesan, and bake for 10 to 12 minutes until golden.
Photography by Adena and Co.
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Delicious! I love that this can be done with any bagel (we used whole wheat) and so easily with ingredients I have on hand. I used frozen parsley instead of the fresh because that’s what I had in the house.
yum!!