Hi Karina, it's normally not necessary to reduce the amount of yeast called for in a recipe when you plan to refrigerate the dough. As far as your cream cheese filled bagels go, we haven't tried refrigerating that type of dough and I'd be a little concerned that the dough might not hold up well in the refrigerator. If you'd like to experiment, I would try to keep the refrigerator time fairly short. We also recommend freezing the filling in our Stuffed Bagel Buns recipe. 

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