Abstract: A ready-to-eat filled bagel dough product can be produced by a method comprising preparing a bagel dough; sealing a quantity of filling material within a quantity of bagel dough to form a shaped, filled bagel dough product; adding topping to the shaped product; proofing the shaped product, and then (1) chilling or freezing the proofed, shaped product to reduce the filler core temperature, steaming the product for an amount of time sufficient to completely cook the dough, freezing the product for long term storage, and subsequently thawing and/or reheating in a microwave oven prior to consumption; or (2) chilling or freezing the proofed, shaped product to reduce the filler core temperature, steaming the product for an amount of time sufficient to completely cook the dough, again chilling the product to reduce the temperature of the filler, baking or browning the product, freezing the product for long term storage, and subsequently thawing and/or reheating in a microwave oven prior to consumption.

Abstract: A method and apparatus of making a toroid filled bagel dough product and the product formed thereby.

Abstract: A food product which in one embodiment comprises a ring or cylinder of bagel dough or pizza dough wrapped around an exposed cream cheese center, and a process for producing the product wherein cream cheese wrapped in dough is sliced into bite-size pieces to form a raw composite product, followed by proofing and/or retarding, steaming, optionally freezing, and baking. The bite-sized product provides enjoyment of the distinctive golden-brown crust and chewey bagel dough crumb and also the fresh cream cheese taste, with no inconvenience of having to cut a bagel or separately store and spread cream cheese. The product is simple and economical to produce and convenient to consume.

Abstract: A process of making a filled bagel dough product and the product formed thereby. The product has the outward appearance of a conventional bagel, but has a core filling such as a natural or imitation cream cheese provided within the bagel dough shell. More particularly, a method and device by which a conventional bagel making apparatus as found in most bagel shops can be adapted to making filled, rolled bagel dough products. The invention further concerns a bagel which, in addition to being improved in flavor and texture, can be produced with much less baking time than a conventional solid bagel.

Abstract: A process of making a filled bagel dough product and the product formed thereby. One process comprises the steps of mixing and kneading a quantity of bagel dough, including yeast; sealing a filler such as cream cheese within a bagel dough shell; proofing the product, steaming the product, and browning the product, with the product optionally being frozen after either of the steaming or browning steps. The process is preferably used to produce a novel relatively large (half pound) platelet shaped filled bagel dough product, preferably with toppings.

Abstract: A process of making a filled bagel dough product and the product formed thereby. One process comprises the steps of mixing and kneading a quantity of bagel dough, including yeast; sealing a filler such as cream cheese within a bagel dough shell; pressing against the product to deform the product, either with or without penetration of the bagel dough shell, to thereby form the product into a semi-toroid, toroid, or platelet shape; proofing the product; optionally freezing the proofed product; boiling the frozen product, and browning the boiled product. Thereafter the product may be consumed or refrozen. The process is preferably used to produce a novel relatively large (half pound) platelet shaped filled bagel dough product with a distinctive New York bagel dough taste, with a fresh tasting cream cheese filler included inside the shell, and with toppings optionally provided on the upper surface.

Abstract: A filled bagel dough product has a hollow spherical shell filled with cream cheese. The dough is formed into an open ball, which is sealed after insertion of a scoop of cream cheese. The filled ball is steamed to skin outer and inner crusts, then baked to provide a dense crumb. The resulting product is freezable for long shelf-life.

Abstract: A filled bagel dough product has a hollow spherical shell filled with cream cheese. The dough is formed into an open ball, which is sealed after insertion of a scoop of cream cheese. The filled ball is steamed to skin outer and inner crusts, then baked to provide a dense crumb. The resulting product is freezable for long shelf-life.