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Cream cheese stuffed dough balls

Cream cheese stuffed dough balls

Points® value
Total Time
40 min
20 min
20 min
Two-ingredient dough is stuffed with cream cheese, topped with everything bagel seasoning, and baked until golden brown. The texture ends up slightly chewy and quite bagel-like. Enjoy these warm, at room temperature, or straight from the fridge if you’re eating leftovers; or reheat leftovers at 150°C for 5 minutes. Although some cream cheese may ooze out during baking, there will still be plenty left inside to enjoy.


White self-raising flour

¾ cup(s), (110g)

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Light cream cheese

140 g


1 medium, lightly beaten

Everything bagel seasoning

1 tsp


  1. Preheat oven to 200°C. Line a baking tray with baking paper.
  2. Combine flour and yoghurt in a medium bowl. Using your hands, knead dough in the bowl for about 2 minutes, or until smooth. Divide dough in half. Roll each half into a 20-cm long log; cut each log evenly into 9 pieces.
  3. Flatten each of the 18 dough pieces into a thin circle. Place a dollop of cream cheese in the centre of each round, until all cream is used up. Wrap the dough around the cream cheese, pinching seams to seal. Roll between your palms to help fully enclose the dough around the cream cheese. Arrange on prepared tray. Brush with egg and sprinkle with everything bagel seasoning. Bake for 18-20 minutes, until golden brown.