Tempura Wasabi Cream Cheese Stuffed Bagels

Tempura Wasabi Cream Cheese Stuffed Bagels
Chef Adam Gertler is making a dish with a spicy kick.


  • 4 everything bagels
  • 8 oz. cream cheese
  • 2 oz. crème fraiche
  • 1.5 oz. wasabi paste
  • 2T Dashi (optional)
  • 2 tsp. Low sodium Soy Sauce
  • 1T Sambal
  • ¼ cup chopped scallions
  • 1 cups AP flour
  • 1/2 cup corn starch
  • 1/2 cup tapioca starch
  • 4.5 oz. Lager beer
  • 4.5 oz. Vodka
  • 2 tsp. salt
  • Togarashi seasoning
  • 8 oz. lox
  • 4T Kewpie Mayo
  • 2T Sriracha
  • ¼ cup salmon roe
  • 1 sheet Nori
  • 4 cups Mizuna(or baby arugula)
  • 2T EVOO
  • 1T Yuzu juice
  • 1 English cucumber, sliced ½ lengthwise
  • 1 tsp. salt
  • 1T sugar
  • ¼ cup rice vinegar

Tempura Wasabi Cream Cheese Stuffed Bagels - Home & Family


  • Slice bagels in half and then slice through the tops yielding 8 crescent shapes. Scoop out a layer of dough so the crescents have a nice crater
  • In stand mixer with whisk attachment combine cream cheese, crème fraiche, dashi, wasabi, soy, sambal and scallions. Mix until combined thoroughly, about 30 seconds, paddling the sides as needed
  • Fill bagel pieces with cheese mixture. Place on tray in freezer until ready to fry (they do not need to be completely frozen)
  • Combine flour, cornstarch, tapioca starch and salt.
  • Divide starch mixture between 2 bowls
  • To one bowl add equal parts vodka and beer until a thin batter forms (similar to a crepe batter)
  • Scoop seeds from cucumber pieces
  • Slice cucumbers very thin and place in a bowl with salt, sugar and rice vinegar
  • Combine mayo and sriracha
  • Dredge bagel pieces in flour mixture
  • Dip in batter and fry at 375 degrees for 90 seconds to 2 minutes, flipping halfway through
  • Remove bagel tempura and allow to drain on wire rack
  • Season with salt and togarashi seasoning
  • Dress Mizuna leaves with olive oil and yuzu juice


  • Divide bagel tempura between 4 plates. Arrange the tempura so the bagels face the same direction
  • Top tempura with the lox
  • Arrange cucumber slices on top of lox in a shingle pattern (overlapping)
  • Place a dollop of sriracha mayo on the center of each tempura piece
  • Place spoonful of salmon roe on kewpie dollop
  • Divide dressed Mizuna among the plates
  • Finish with pieces of Nori

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