Bagel Bombs

Yum

 

Can we just talk about yesterday? I am all about more daylight especially when I am able to drive home from work in somewhat lighter conditions and feel like I don’t have to go to bed right when I get home because it’s pitch black. But that hour felt like I was in a completely different time zone which basically turned me into a walking ball of sass. So I self medicated with cheese when I got home and everything felt almost right in the world. These little gems would have sealed the deal. Too bad we ate them all because they are, well, the bomb. Not only is the name perfect because it’s literally what they look like, but it describes how they taste. I was making a pie for pi day, obvs, and I had half a batch of mother dough to use up. When I flipped the page and saw these I swear music started to play. At least it felt like it should have, because I knew these were about to happen. They are the easiest thing to make. My son helped with a lot of them. He loved sprinkling on the seasoning (see bagel bomb in bottom left corner). Oh…the seasoning!!! He did a great job although he inherited my heavy hand. When these came out of the oven it was torture to wait to try one. I would highly suggest waiting until they are warm enough to enjoy but not so hot that you burn your bottom lip, chin, and roof of your mouth. Not that I’m speaking from experience….ok moving on… but in all honestly they are literally the best the day you make them. I did reheat them for breakfast and lunch one day (not the same day…. I don’t think…). They were still yummy but missing that fresh out of the oven feel. To reheat I would definitely suggest a toaster oven or right back in the oven if you are able. The toasty outside is key! So here is my time change gift to you, if like me, you felt like your entire day yesterday was one big resting bitch face.

 

 

Bagel Bombs

Bagel Bombs

Ingredients

For the mother dough

For the cream cheese plugs

Additional ingredients to finish the bagel bombs

Instructions

To make the dough

  1. Stir together the flour, salt, and yeast, in the bowl of your standing mixer. Do this step by hand, using the dough hook as your spoon. Continue to stir by hand as you add the water, mixing for one minute, until the mixture has come together into a shaggy mass.
  2. Secure the bow and dough hook to y our mixer and mix on the lowest speed for 2-3 minutes, or until the ball of dough is smoother and more cohesive. Then knead for 4 more minutes, on the lowest speed. The sough should look like a wet ball and should bounce back softly when prodded.
  3. Brush a large bow with oil and dump the dough into the bowl. Cover with plastic wrap and let the dough proof at room temp for 45 minutes. The dough is ready to use after that!

To make the cream cheese plugs

  1. To make the cream cheese plugs, cook the bacon in a skillet until it's brown and crunchy. (Basically the only way to cook it) Remove it from the pan and chop it into small pieces. Reserve the bacon grease in the pan. You see where this is going!
  2. Put the cream cheese in the bowl of your standing mixer and cream it on medium speed. Pour in the reserved bacon fat (yaaaas!) and paddle to combine. Scrape down the sides of the bowl, and add in the scallions, bacon pieces, salt and sugar. Paddle to incorporate.
  3. Scoop the mixture onto a baking sheet in 8 even lumps. Freeze until they are rock hard, about 1-3 hours. Once they are frozen solid they are ready to use!

To make the bagel bombs

  1. Heat the oven to 350 degrees F. Punch down and flatten the dough on a smooth, dry, counter top. I dusting mine slightly with flour. Use a dough cutter to divide the dough into 8 equal pieces. Use your fingers to gently stretch each piece of the dough out into a mini pizza between 2 and 3 inches wide.
  2. Put a cream cheese plug in the center of each dough round. Bring up the edged of each round and pinch to seal so that the cream cheese pug is completely contained. Gently roll the ball between the palms of your hands to ensure it has a nice round shape. Arrange them 4 inches apart on a parchment or silpat lined baking sheet.
  3. Whisk the egg and water together. Generously brush the egg wash on the buns. Sprinkle a heavy even coating of the everything bagel mix all over the bagel bombs trying to coat every inch except the bottom.
  4. Bake for 20-30 minutes. They should become golden brown and a few should have cream cheese explosions. If you reach the 20-30 minutes and this has not happened yet, continue cooking until it does! Once they are done, let cool a bit before enjoying. They are best the day of, but will keep in an airtight container for up to 3 days.

Notes

Recipe from momofuku milk bar.

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