Everything Bagel Bombs Are The Bomb Recipes

EVERYTHING BAGEL BOMBS ARE THE BOMB!

Steps:

• 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.
• 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.
• Mix together all ingredients in an airtight container. This mix will last a long time. I use leftovers on scrambled eggs!
• 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!

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.

FREEZER-FRIENDLY BAGEL BOMBS

Steps:

• Divide the pizza dough into 8 even pieces and roll into balls. Cover with a kitchen towel and allow to rise for 20 minutes.
• While you wait for the dough to rise, scramble the eggs in a nonstick pan over medium heat, seasoning with salt and pepper, to taste. Set aside and let cool.
• Preheat the oven to 425 degrees F. Line a nonstick baking sheet with parchment paper.
• Gently flatten the dough balls with your palm, and top with the eggs, diced ham, and shredded cheddar cheese. Pull the sides of the dough up and around the filling, pinching to seal. Pull up the perpendicular sides and pinch. Continue until the filling is completely covered and dough is sealed. Place, seam-side down, on the prepared baking sheet and cover with a kitchen towel. Let sit for 15 minutes.
• Fill a large pot with 12 cups of water and bring to a gentle boil. Mix in 1 tablespoon honey. Place half of the bagel bundles into the boiling water for 1 minute, turning once halfway through. Remove from the boiling water with a slotted spoon and transfer to the prepared baking sheet. Repeat with the second half of the bagels.
• Sprinkle the bagels with everything bagel seasoning and then bake until golden brown and cooked through, about 25-30 minutes. Serve warm, or let cool to room temperature, wrap individually, and freeze for future use.

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.