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Brad Kent Co-founder/Chief Culinary Officer Blaze Pizza

Brad Kent
Co-founder/Chief Culinary Officer
Blaze Pizza

Boursin® Bagel Bites

Recipe courtesy of Chef Brad Kent

Sponsor: Bel Brands USA

Servings: 46


  • 30 g Whole egg, beaten
  • 190 g Water
  • 420 g High-gluten flour
  • 4 g Active dry yeast
  • 30 g Brown sugar
  • 10 g Vegetable oil
  • 10 g Table salt
  • 350 g Boursin®
  • As needed Sesame or poppy seeds


  1. In a mixer bowl, combine the egg and water. Attach a dough hook and add the flour, yeast, and sugar. Mix on low speed for 2 minutes. Turn off mixer, scrape down the bowl sides, and add the oil and salt. Mix on low speed for 8 minutes. Remove dough from mixer and place in a covered container to bench proof at about 70 degrees F for 2 hours, or until dough approximately doubles in size.
  2. Once the dough has doubled, deflate it and divide into 15 g .portions. Fill each piece with 2 tsp (7 g.) Boursin® and wrap the dough around the cheese, rolling it into a ball. Proof the filled portions until doubled in size.
  3. Bring a pot of water to a boil. Boil the proofed bagel bites for 1 minute, working in batches. Remove from the water and roll in sesame seeds or poppy seeds.
  4. Bake the bagel bites on a parchment-lined sheet tray at 450 degrees F with convection on high, for about 8 minutes, until golden brown. Serve immediately.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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