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Dozen Overloaded Oreo Bagels That Will Blow Your Mind - Featured Image

Dozen Overloaded Oreo Bagels That Will Blow Your Mind

Learn how to make delicious Dozen Overloaded Oreo Bagels. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 4 cups bread flour (or all-purpose flour if that’s what you have)
  • 1 tablespoon instant yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 1/4 cups warm water (about 110°F)
  • 1 cup crushed Oreo cookies (about 12 Oreos, crushed into chunks)
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: extra Oreo crumbs for topping

If you’re out of bread flour, don’t sweat it—regular all-purpose flour works fine, though the texture might be a touch less chewy. For the cream cheese, I usually use whatever’s in the fridge, but if you want a lighter filling, you could swap half for mascarpone or even a whipped cream cheese blend. And if you don’t have Oreos, any chocolate sandwich cookie will do, or even chocolate chips for a different twist.

Instructions

  1. In a large mixing bowl, combine the warm water, sugar, and instant yeast. Give it a quick stir and let it sit for about 5 minutes until it becomes frothy. This means your yeast is alive and ready to work. If it doesn’t foam, don’t panic—try again with fresh yeast.
  2. Add the flour and salt to the yeast mixture. Stir with a wooden spoon or your hands until it forms a shaggy dough.
  3. Turn the dough out onto a floured surface and knead for about 8-10 minutes. This is where you build that chewy texture. Remember those times I stood on a wobbly chair watching my dad stir pots? Kneading dough is my grown-up version of that grounding, calming ritual.
  4. Gently knead in the crushed Oreo pieces, folding them evenly throughout the dough. This is where the magic happens—little Oreo pockets waiting to surprise you.
  5. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
  6. Once risen, punch the dough down to release the air. Divide the dough into 12 equal pieces (a kitchen scale helps, but eyeballing works too). Roll each piece into a ball.
  7. Poke a hole through the center of each ball with your finger and gently stretch it into a bagel shape. Don’t worry if they’re not perfect—my kitchen counters are usually a mess by this point anyway!
  8. Fill a large pot with water and bring it to a gentle boil. Boil the bagels two or three at a time for about 1 minute on each side, then remove them with a slotted spoon and place them on a baking sheet lined with parchment paper.
  9. Preheat your oven to 425°F (220°C). While the oven heats, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This will be your luscious filling.
  10. Bake the boiled bagels for 15-18 minutes until golden brown. Let them cool slightly.
  11. Once cooled, slice each bagel in half horizontally. Spread a generous amount of the cream cheese filling inside. If you want to go all out, sprinkle some extra Oreo crumbs on the cream cheese before sandwiching the halves back together.
  12. Serve warm or at room temperature. If you’re anything like me, you’ll sneak one before the kids even notice.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Dozen Overloaded Oreo Bagels, recipe, cooking, food