Cream Cheese-Stuffed Bagel Bites

Instructions

• PLACE dough on a lightly floured work surface. Divide into 4 portions. Working with 1 portion at a time, roll into a 12-in. log, then cut into 1-in. pieces. Flatten each piece in your palm into a 2-in. wide circle and place 1 cheese cube in centre. Pull edges of dough to cover and pinch ends. Roll into a ball. Transfer balls to a lightly floured baking sheet. Let rise, covered with a damp tea towel, for 20 min.

• POSITION racks in top and bottom thirds of oven, then preheat to 325F. Line 2 baking sheets with parchment. Pour sesame seeds onto a medium plate, and poppy seeds onto another.

• BRING 4 cups of water to a boil over high in a medium saucepan. Add honey, then reduce heat to medium- high. Cook balls, in batches of 6, until they begin to float, about 30 sec. Remove with a slotted spoon, shake off excess water and dab bottom of spoon with tea towel before transferring to plates with seeds. Roll to coat. Arrange balls on prepared sheets.

• BAKE switching and rotating sheets halfway through, until golden brown, 20 to 25 min. Transfer to a rack to cool completely. Refrigerate bagel bites in a sealed container for up to 5 days.