COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.

bagel bombs

November 18, 2017

I've thought a lot about what I wanted my first post to be about.. then I made these deliciously plump bagel bombs of joy and knew that I had to get a jump start on this whole blog thing. I recently obtained my very first KitchenAid stand mixer and couldn't wait to get started on some dough-filled recipes. I came across this Bagel Bomb recipe from Momofuku Milk Bar, and the rest is history.

I used the 'Mother Dough' recipe as well as the assembly instructions and then tweaked the cream cheese and 'everything bagel' topping recipes to make them my own. 

bagel bombs

yields: 8 bagel bombs           prep time: 1 hour & 30 minutes           cook time: 30-40 minutes 

 

INGREDIENTS

bagel bombs

½ of the 'Mother Dough' recipe

8 cream cheese plugs

1 egg + ½ tsp. water 

'Everything Bagel' topping

 

mother dough

3 ½ cups King Arthur bread flour

1 Tbsp. Kosher salt

½ packet of yeast (1 1/8 tsp.)

1 ¾ cup of room temperature water

vegetable Oil, to spray the bowl 

 

cream cheese plugs

8 oz. cream cheese

2.25 oz. green chiles, drained (½ of a can)

2 scallions, diced

¼ tsp. garlic powder

½ tsp. salt 

 

'everything bagel' seasoning

2 Tbsp. poppy seeds

2 Tbsp. sesame seeds

2 Tbsp. onion flakes

2 tsp. garlic powder

2 tsp. kosher salt 

 

DIRECTIONS

Prepare the Cream Cheese Plugs:

Add all of the cream cheese ingredients to the bottom of a stand mixer, or bowl, and mix until well-combined.

Divide the cream cheese into 8 balls. Place onto wax paper-lined dish and freeze for 1-3 hours.

 

Make the Dough:

Combine the flour, yeast and salt in the bowl of the stand mixer, using your hands.

Using the dough hook, slowly add the water on the ‘stirring’ setting for about 1 minute.

Continue mixing the dough on the lowest speed (2) for 3 minutes.

Knead the dough for 4 more minutes. The dough should be a wet ball that bounces back softly when prodded. 

Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise for 45 minutes.

Make the ‘Everything Bagel’ topping while the dough is proofing and the cream cheese is freezing.

Preheat the oven to 325°.

 

Assemble the Bagel Bombs:

Punch the down the dough and turn on onto a lightly floured surface. Divide the dough in half.

Divide 1 half into 8 even pieces and roll out into ~3 inch. circles.

Wrap the remaining half of the dough in plastic wrap and store in the fridge for 3 days or the freezer for 1 week.

Place a plug of cream cheese in the center of each dough circle.

Bring the edges up and around to cover the entire plug and pinch to seal closed

*the dough is going to be stickier than your average dough, which will be helpful to keep the bombs sealed shut.

Evenly place the bagel bombs (sealed side down) on a lightly greased, parchment paper-lined baking sheet.

Whisk together 1 egg and ½ tsp. water. Brush the egg wash over the bagel bombs, covering them completely. 

Sprinkle a heavy, even coating of the ‘Everything Bagel’ topping over all of the bagel bombs.

*the bombs will expand once they cook so you will want a lot of the topping on them.

Bake for 30-40 minutes, depending on how brown you would like the tops to be.

Serve warm!

 

 

NOTES:

*KitchenAid Stand Mixer - if you don't have access to a stand mixer, you can easily make this recipe using your hands! The longer you are able to knead the dough, the more air bubbles it will have and the better it will taste.

**Cream Cheese Plugs - feel free to change up the fillings depending on what you're craving.

***King Arthur Flour - you can use any brand of bread flour, King Arthur is just preferable!

 

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