creme brulee bagel (creme bruleegle)

Ingredients

• 4plain bagels
• 113 g (4 ounces)cream cheese, softened
• 50 g (4 tablespoons)granulated sugar
• 5 ml (1 teaspoon)vanilla extract
• 13 g (1 tablespoon)brown sugar, for caramelising

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F) and line a baking sheet with baking parchment.

2. 2

   Slice the bagels

   Cut each bagel horizontally in half to make a top and a bottom.

3. 3

   Mix the topping

   In a small bowl, stir the softened cream cheese with the granulated sugar and vanilla until the sugar is evenly mixed in.

4. 4

   Spread the mixture

   Cover the cut side of each bagel half evenly with the cream cheese mixture.

5. 5

   Add brown sugar

   Sprinkle a thin, even layer of brown sugar over the cream cheese on each half.

6. 6

   Arrange on tray

   Set the bagel halves on the lined baking sheet and put the tray in the preheated oven.

7. 7

   Bake until golden

   Bake for 10–12 minutes, until the cream cheese is slightly softened and the brown sugar has caramelised into a golden crust.

8. 8

   Torch if desired

   For extra caramelisation, carefully use a kitchen torch on the sugar until it turns a rich caramel colour, following the torch’s safety instructions.

9. 9

   Cool briefly

   Leave the bagels to cool for a few minutes before serving.

What is a crème brûlée bagel?

It is a sweet spin on the familiar bagel-and-cream-cheese combination, topped with sugar that caramelises as it bakes. The name nods to crème brûlée’s crisp sugar top, while the bagel gives this version a chewy base.

This recipe is a simple modern mash-up rather than a traditional dish. Sweetened vanilla cream cheese and a little brown sugar make it work without needing a separate custard.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 11g protein, 69g carbs, 12g fat.

The bagels provide most of the carbohydrates, while the cream cheese contributes most of the fat and some protein. The added sugars also contribute carbohydrates; serve a bagel half with fruit or plain yoghurt if you want a more balanced plate.

Choosing the bagels and topping

Bagels: Plain bagels let the vanilla and caramelised sugar stand out. Slice them horizontally so each cut surface can hold an even layer of topping.

Cream cheese: Let it soften before mixing; it will be easier to combine with the sugar and spread over the bagels.

Making the cream cheese smooth

Mixing: Stir until the granulated sugar is well incorporated and there are no large lumps of cream cheese. A small bowl and spoon are enough for this quantity.

Spreading: Cover each cut face from edge to edge, keeping the layer fairly even so the topping warms at a similar rate.

Getting a caramelised top

Brown sugar: Use a thin, even sprinkle over the cream cheese. Too much in one spot can leave the crust uneven, while bare patches will not caramelise.

Baking: The recipe gives a 10–12 minute guide. Look for softened cream cheese and golden sugar rather than relying on the clock alone.

Using a kitchen torch

Torching: This optional step gives the sugar extra colour after baking. Work carefully over the tops, keep the flame moving and follow the appliance’s safety instructions.

No torch: The oven-baked version is still ready to eat; simply serve it once it has cooled for a few minutes.

When to serve it

Timing: These are best served warm, when the bagel is still tender and the topping has just set. Allow a few minutes of cooling before handling or eating.

On the side: Pair with fresh fruit or plain yoghurt for a more balanced breakfast, or serve with coffee or tea as a sweet snack.

Recipe notes & tips

• Soften the cream cheese before mixing so it spreads easily.
• Keep the brown sugar layer thin and even for a more consistent crust.
• Line the baking sheet with baking parchment to make cleanup easier.
• Check the bagels near the end of the 10–12 minute baking window.
• Let the bagels cool for a few minutes before serving.

Variations

• Cinnamon sugar: Add a pinch of cinnamon to the granulated sugar and cream cheese mixture.
• Citrus note: Mix a little finely grated lemon zest into the cream cheese.
• Berry side: Serve with fresh berries for a bright contrast to the sweet topping.
• Extra vanilla: Add a little more vanilla extract if you prefer a stronger vanilla flavour.
• No torch: Rely on the oven-baked golden topping and skip the optional torch step.

Common mistakes to avoid

• Cold cream cheese: It is difficult to spread; soften it before mixing.
• Uneven topping: Thick patches can caramelise inconsistently; spread the mixture and brown sugar evenly.
• Too much brown sugar: A thick layer may not brown evenly; use a thin sprinkle.
• Overbaking: The bagels can become too firm; check for softened cream cheese and golden sugar within the stated 10–12 minutes.
• Rushing the finish: The topping will be very hot straight from the oven; allow the bagels to cool for a few minutes.

How to store

For the best texture, serve these soon after baking. If needed, refrigerate leftovers in a covered container and reheat briefly in the oven; the caramelised sugar may soften during storage.

Frequently asked questions