Everything Bagel Bombs Are The Bomb Recipes

EVERYTHING BAGEL BOMBS

Steps:

• Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed, until fluffy. Scrape down the sides of the bowl and add the green onions, sugar and salt and paddle briefly to incorporate. Adjust to taste.
• Scoop the cream cheese mixture onto a parchment-lined cookie sheet in 8 even lumps and freeze until completely frozen, 1 to 3 hours.
• To make the dough, stir together the flour, salt and yeast in the bowl of a stand mixer using the dough hook. Continue stirring as you add the water, mixing for 1 minute, until the mixture has come together into a shaggy consistancy .
• Engage the bowl and dough hook and 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.
• Brush a large bowl with oil and place the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes to 1 hour.
• The make the seed mixutre, mix together the salt, sesame seeds, poppy seeds, dried onion flakes, onion powder and garlic powder. (Note: Should there be any leftover mixture, store in an airtight container for up to 6 months.).
• Preheat the oven to 325 degrees.
• Punchdown and flatten the dough on a smooth, dry surface. Divide the dough into 8 equal pieces. Use your fingers to gently stretch each piece of dough out into a mini pizza shape, between 2 and 3 inches wide.
• Put a frozen cream cheese ball in the center of each dough circle. Bring up the edges of each round and pinch to seal so that the cream cheese ball is completely contained. Gently roll each ball between the palms of your hands to ensure the bomb has a nice, round, dinner roll shape. Arrange the bombs 4 inches apart on a parchment or Silpat-lined cookie sheet.
• Whisk the egg and 1/2 teaspoon water together and brush a generous coat of egg wash on each bun. Sprinkle a heavy even coating of the seed mix all over the bagel bombs-every possible inch, except for the bottoms, should be coated. (I would dip them into the mixture, rolling to ensure good coverage.).
• Bake the bagel bombs for 20 to 30 minutes. While in the oven, the bombs will become a deep golden brown and a few may have cream cheese leakage. 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 not eaten immediately, once completely cooled, wrap them well in plastic and store them in the refrigerator for up to 3 days.

BAGEL BOMBS

Steps:

• Heat the oven to 325°F.
• 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 and 3 inches wide.
• 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.
• 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.
• Bake the bagel bombs for 20 to 30 minutes. 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.