Well. There is no other way to say it. These everything bagel bombs are the bomb! Bursting with an inner explosion of scallion cream cheese delight, is the perfect way to start any day. Or perhaps at happy hour, when something is needed to soak up the liquid libations! I made these a few years ago and knew they would reappear some day. Happy hour with some new bloggers seemed the perfect occasion. I made sure to have leftovers because Manservant flew home the next day. After a bombshell trip he thought these were the bomb, too!
Bagel Bombs are another great invention from Christina Tosi of Momofuku Milk Bar fame. I finally broke down and bought her book and am so happy I did. Yes, these were a hit and so so easy to pop into one’s pie hole. Or should I say bagel hole? They are easy to make and even though the instructions may seem lengthy, the truth is they really don’t take that long to make. This is a yeast dough for beginners, I promise. Just do exactly as it says.
Time To Make: About 60 minutes active time (Read carefully before starting)
3 1/2 c flour
1 T kosher salt
1/2 packet or 1 1/8 t active dry yeast
1 3/4 c water at room temperature
flavorless oil for greasing the bowl
Stir together the flour, salt and yeast in the bowl of your stand mixer. You can use the dough hook like a spoon. Continue stirring by hand as you add the water, mixing for 1 minute, until the mixture has come together like a shaggy mess.
Now using the dough hook attached to the mixer, mix the dough on the lowest speed for 3 minutes. Turn off and make sure that you have fully incorporated the flour. Then knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded with your finger.
Brush a large bowl with oil and dump the dough in it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes. The dough is now ready to be used. The dough can also be stored in an airtight container at least 2 x its size, in the fridge for up to three days. Let it come to room temperature for 30-45 minutes before using.
Scallion Cream Cheese Plugs (I double to make 16 bombs)
7 oz cream cheese
4 scallions, thinly sliced
1 t sugar
1/2 t kosher salt
1 T bacon grease (optional)
1 3/4 oz bacon, cooked until crunchy. Chop into small pieces if using and reserve the bacon grease for above.
Put the cream cheese in a bowl of a stand mixer. Cream it on medium speed. Pour in the reserved bacon fat if using. Scrape down the sides of the bowl. Add the chopped bacon, if using, scallions, sugar and salt. Briefly incorporate.
Scoop the cream cheese onto a quarter sheet pan into 8 even lumps. Freeze until rock hard, about 1-3 hours. Once they are frozen they are ready to be used. You can also put them in an airtight container and keep them frozen for up to 1 month.
Everything Bagel Mix (I double this to make enough for 16 bombs and some leftover)
3/4 t kosher salt
1 T white sesame seeds
2 t black sesame seeds
2 t poppy seeds
1 T dried onions
1/2 t onion powder
1/2 t garlic powder
Mix together all ingredients in an airtight container. This mix will last a long time. I use leftovers on scrambled eggs!
Bagel Bombs (This will make 8, but I double the cream cheese plugs and the seasoning to make 16 bombs.)
1/2 recipe of the Mother Dough
1 recipe of the cream cheese plugs
1/2 t water
1 recipe of the everything seasoning
Heat the oven to 325. Punch down and flatten dough on a lightly floured counter top. (Christina says to do this on a dry counter top, but I had better success after lightly flouring.) Divide the dough into 8 equal pieces and stretch into a mini pizza shape, about 3 inches wide. Put a frozen cream cheese round in the center of each dough circle. Bring up the edges of each dough circle and pinch to seal so that the cream cheese plug is completely contained. Then gently roll the ball between the palms of your hands to ensure that the bomb has a nice round shape. Place bombs 4 inches apart on a parchment lined baking sheet.
Whisk the egg and water together and brush each dough bomb with a generous egg wash. Sprinkle a heavy coating of the everything bagel mix all over the bagel bombs except for the bottoms.
Bake the bombs for about 30 minutes or until they become golden brown and some start to leak cream cheese through the top. Mine never turned totally golden, though they did explode. You want this to happen! These are best served warm out of the oven or rewarmed. I also flash them in the micro for about 20 seconds and Manservant is very happy. Store in an airtight container but I don’t think that will be necessary. These disappear fast!
Other great breakfast ideas:
Migas Scrambled Eggs with Chorizo and Tortilla Chips
Pumpkin Brown Sugar Muffins
Maple Glazed Walnut Scones
Simple Pumpkin Baked Oatmeal