Cheddar Scallion Bagel Balls

Prep Time 10

Cook Time 30

Servings balls (ish)

2 cups raw pumpkin seeds
1 cup plain Greek yogurt
½ tsp kosher salt
1 cup grated cheddar cheese*
½ cup thinly sliced scallions*
Sesame seeds or everything but the bagel (EBTB) seasoning, for rolling
Cream cheese, for topping (optional)
*You can make these plain (no cheese or scallions) and just top them with some everything bagel seasoning or your topping of choice.
Note: ~ you can make these any shape you want. You could shape them into a bagel (it will make 4 bagels - roll out into a thick snake shape, then connect the ends) or make them flatter discs, etc…

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a blender, add the pumpkin seeds and blend until a fine meal forms, scraping under the blade as needed.
Transfer to a large bowl and use your hands to break up any big clumps. Add the yogurt and salt and mix until combined. Add the cheddar and scallions and mix again until combined.
Roll into balls (I did about 1 heaping tablespoon), then roll those balls into sesame seeds or EBTB seasoning. It helps to add the balls to a plate and sprinkle the seeds on top and roll them around in what fell off. Alternatively, you can leave them bare on the outside.
If you’d like, sprinkle some extra cheese underneath some or all of the balls - this will give you a cheesy bottom!
Bake for 30 minutes or until golden on the outside and golden brown on the bottom.
Allow them to cool for at least 15 minutes before eating. They are flavorful enough on their own, but for the full bagel experience, tear or slice them in half and smear with cream cheese.

Substitutions:

To make vegan, use a vegan yogurt alternative and either leave out the cheese or use a vegan alternative cheese.
Sub the ground up pumpkin seeds with almond flour/meal.
Use any grated cheese in place of cheddar (parm, gouda, mozzarella, etc…).

Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.

Warm up leftover balls in the microwave until just warmed through, about 15-20 seconds. Eat them as is or cut/tear in half and top with cream cheese.
Put a little bit of smoked salmon in there for a bagel and lox experience.
Eat with scrambled or boiled eggs for a more filling snack or light meal.
Once you’ve warmed them up, cut them in half and toast them in a skillet!
Tear up the balls into small pieces, toss in a bit of oil and bake at 425F for about 10 minutes or until golden and crisp to make little croutons.