Sometimes savory is better than sweet. And since it’s been a bit of a sweets overload on this site, this was a great palette cleanser.
These bagel bombs are little pockets of dough filled with bacon-scallion cream cheese and sprinkled with an everything bagel mix of sesame, poppy seeds, onions, and garlic. I cannot express to you how delicious they are! You will want to harbor them all to yourself.
I made these on Sunday while watching Andy Murray take the Wimbledon final. Did I feel a little guilty making these treats of fatty doughy goodness while witnessing such physical feats of tennis… not once I bit into the first of my two bagel bombs.
I was quite intimidated by this recipe at first– yeast doughs seem to scream ‘EXPERT level only’. There’s usually specific water temperatures involved and double proofing to be done, yet this recipe was very straightforward. The dough has only four ingredients (one being water) and comes together in several minutes with the help of a stand mixer.
The cream cheese plugs were fun to make too. In the cookbook, Christina also suggests a veggie version with dill and cucumber which sounds amazing! I’ve search the blogosphere and others who have tackled this recipe have taken liberty with the filling too… next time I will add some fresh jalapenos to mine.
Once all the parts are made, these come together in a snap. I would recommend baking them at a higher temperature than the cookbook states (350-375°F as opposed to 325°F) to get your bagel bombs a more golden brown hue.
Once they’re out of the oven, make sure to eat them while they’re still warm or heat them up a bit in the microwave before stuffin’ yo face!
from Momofuku Milk Bar
makes 8 bombs
- ½ recipe Mother Dough, proofed
- 1 recipe Bacon, Scallion, Cream Cheese Plugs, frozen
- 1 egg
- ½ teaspoon (4g) water
- 1 recipe Everything Bagel Mix
(1) Heat the oven to 325°F.
(2) Punch down and flatten the dough on a smooth, dry countertop. Use a dough cutter to divide the dough into 8 equal pieces. Use your fingers to gently stretch each piece of dough out into a mini pizza between 2 to 3 inches wide.
(3) Put a cream cheese plug in the center of each dough circle. Bring up the edges of each round 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 the bomb has a nice, round, dinner roll-y shape. Arrange the bombs 4 inches apart on a parchment- or Silpat-lined baking sheet.
(4) Whisk the egg and water together and brush a generous coat of egg wash on the buns. Sprinkle a heavy even coating of the bagel mix all over the bagel bombs—every possible inch, except for the bottoms, should be coated.
(5) Bake the bagel bombs for 20 to 30 minutes [After 15 minutes, I raised the temperature to 375°F as they were on the paler side]. While in the oven, the bombs will become a deep golden brown and a few may have cream cheese explosions. Continue baking until you see this happen! Not to worry—serve them as is or use your fingers to tuck the cream cheese back inside the bagel bomb. Bagel bombs are best served warm out of the oven—or flashed in the oven later to warm and serve. If you can’t finish them all right away, once they are cool, wrap them well in plastic and store them in the fridge for up to 3 days.
makes about 850g (2 pounds)
- 3½ cups (550g) flour [King Arthur bread flour]
- 1 tablespoon (12g) kosher salt
- ½ packet or 1⅛ teaspoons (3.5g) active dry yeast
- 1¾ cups (370g) water, at room temperature
- grapeseed oil
(1) Stir together the flour, salt, and yeast in the bowl of your stand mixer—do it by hand, using 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 into a shaggy mass.
(2) Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. 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.
(3) Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes.
(4) The dough is ready to be used as directed in the following recipes. If you do not plan to use your mother dough the day you make it, you can store it in an airtight container at least twice its size in the fridge for up to 3 days. Take it out of the fridge and let it come to room temperature 30 to 45 minutes before using.
Bacon, Scallion, Cream Cheese Plugs
makes enough for 1 recipe bagel bombs
- 1¾ ounces (50g) bacon, the smokier the better [about 3 strips]
- 7 ounces (200g) cream cheese [or just use the whole 8 ounce block, what am I going with 1 ounce of cream cheese?]
- 2 g scallion greens, thinly sliced [2 scallions]
- 1 teaspoon (5g) sugar
- ½ teaspoon (2g) kosher salt
(1) Cook the bacon in a skillet over medium heat until it’s auburn brown and crunchy. Remove it from the pan and chop it into small pieces; reserve it and, separately, the bacon fat in the pan.
(2) Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream it on medium speed. Pour in the reserved bacon fat and paddle to combine. Scrape down the sides of the bowl. Add the chopped bacon, scallions, sugar, and salt and paddle briefly to incorporate.
(3) Scoop the cream cheese mixture onto a quarter sheet pan in 8 even lump. Freeze until rock hard, 1 to 3 hours.
(4) Once the plugs are frozen solid, they are ready to be used, or they can be stored in an airtight container in the freezer for up to 1 month.
Everything Bagel Mix
- ¾ teaspoon (3g) kosher salt
- 1 tablespoon (6g) white sesame seeds
- 2 teaspoons (4g) black sesame seeds
- 2 teaspoons (4g) poppy seeds
- 1 tablespoon (4g) dried onions
- ½ teaspoon (2g) onion powder
- ¼ teaspoon (1g) garlic powder
Mix together the salt, sesame seeds, poppy seeds, dried onions, onion powder, and garlic powder in an airtight container. The mix keeps forever in the pantry, but it is best used within 6 months.