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Bagels with pineapple halo cream cheese

Bagels with pineapple halo cream cheese

The bagel stands above the rest with it's golden crust encasing a soft, airy interior - perfect for a smear of cream cheese. Our recipe for Bagels with Pinapple Cream Cheese follows traditional ways of making bagels, resulting in a fluffy centre beneath a thin crust. The be-all and end-all recipe for bagel-cravings.

1 hr 12 servings
Cheesy Sweet Cream


  • approximately 900 g flour
  • 500 ml lukewarm water
  • 1 egg
  • 1 tbsp sugar
  • 1½ tsp salt
  • 30 g fresh yeast (or approx. 15g dried yeast)
  • 3 tbsp oil
  • poppy or sesame seeds for sprinkling (optional)
  • 1 Castello® Pineapple Halo Cream Cheese


Dissolve the yeast in the water and let stand for about 5 minutes, then stir in the salt, sugar, oil and eggs. Now, stir in the flour. Knead the dough for approximately 7-8 minutes by hand or using a stand mixer. Let the dough rise for an hour until double in size.

Divide the dough in half and then into 6-7 equal portions. Roll into uniformly shaped balls, then use your thumb to make a hole in the middle. Make the hole large as it will shrink slightly during cooking. Let the bagels rise for about 15 minutes.

Fill a large pot or sauté pan with water and bring to a boil, then turn down the heat to simmering. Boil each bagel for about 2 minutes on each side. Place them on a baking sheet and sprinkle with poppy or sesame seeds. Or make plain bagels if you prefer. Bake at 200°C for around 15-17 minutes. They should sound hollow when tapped on the bottom and be slightly golden underneath. Serve with Castello Pineapple Halo