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.
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Photography by Adena and Co.
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This is absolutely awesome! Love it! I think the sugar is gourmet. I do want to try it with chives tho. And I wonder how it would taste with both sugar and chives.
Can I use dry parsley instead of fresh?
Sure!
yyyuuummmm!!!! this is my go to melavah malka every week and my fam loves it!
Yummmm guys my sis made this after the fast it came out so so so goodddddd try it !!!!!!!!!
We have made this many times, it’s so good. We like to prepare them fully at night, and then pop them in the Betty in the morning. Then we have delicious, easy breakfast for the school mornings! We shared it with friends, and it became a class favorite. Thanks for the recipe!