Photo of Mini stuffed bagel bombs by WW

Mini stuffed bagel bombs

Points® value
Total Time
40 min
20 min
20 min
Two-ingredient dough is stuffed with cream cheese, topped with 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.


White Self Raising Flour

100 g

0% fat natural Greek yogurt

90 g

Low Fat Soft Cheese

150 g

Egg, whole, raw

1 medium, raw

Poppy Seeds

1 teaspoon(s), level

Sesame Seeds

2 teaspoon(s)


1 pinch

Onion granules

¼ serving(s)

Garlic powder

¼ teaspoon(s), level


  1. Preheat the oven to 180°C,160°C, gas mark 5. Line a baking tray with baking paper.
  2. Combine the flour and yogurt in a medium bowl. Stir well with a wooden spoon until just combined and then keep mixing the dough in the bowl with your hands until smooth (about 2 minutes of kneading). Divide the dough in half. Roll each half into a 9-inch-long rope; cut each rope into 9 (1-inch) pieces.
  3. On a small plate combine the seeds, garlic powder, onion granules and salt and mix together.
  4. Flatten each dough piece into a thin circle. Arrange 1½ tsp cream cheese in the centre of each dough piece; wrap the dough around the cream cheese, pinching holes and seams to seal. Roll between your palms to help fully enclose the dough around the cream cheese. Arrange on the prepared pan. Brush with the egg and sprinkle with the seed mixture. Bake for 18-20 minutes until golden brown.