Stuffed Vegan Bagel Bites

The quickest way to get your bagel fix – plus they’re stuffed with a delicious creamy filling so no need to worry about toppings!

Done in 30 minutes

Mia Jacobs

Dish by Mia Jacobs



For the bagel dough

230gself raising flour (plus extra for dusting)

225gvegan greek yoghurt

1 tbspolive oil

1/2 tspsalt

For the filling

200gvegan cream cheese (avoid ones that are coconut oil heavy in the ingredients)

15gfresh chives, finely chopped

to tastesalt and freshly cracked pepper

To finish

30gvegan butter

15gblack sesame seeds

15gwhite sesame seeds

If you love bagels as much as I do, but can't always/ever be bothered to make a batch of them, then these are what you need. 3 ingredients is all you need to make the dough. They're stuffed with a delicious vegan cream cheese but TOP TIP: when buying a vegan cream cheese, get one that is light on the coconut oil as it may just melt away and you want it to stay nice and creamy as the bagel bites bake!


Mix together all the ingredients for the bagel dough until they come together to form a cohesive ball. Tip the dough out onto a floured surface and knead for about 3 minutes until the dough is nice and smooth.

Split the dough into equal sized balls - the recipe should make around 8-10. Cover the balls and let them rest for about 10 mins while you work on the filling.

Mix the vegan cream cheese with the chopped chives and season if needed. Preheat the oven to 200 degrees celsius/180 fan.

One by one, flatten each ball out in your palm then fill with a teaspoon of the cream cheese mixture. Fold the outside of the circle in and tightly seal the dough around the filling.

Place each ball on a lined baking tray, brush with vegan butter then roll in the mixed sesame seeds. Bake for 25-30 mins, until they've puffed up and turned a light golden brown. Enjoy!

What do you think of the recipe?

Mia Jacobs

Mia Jacobs

Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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