Freezer Friendly Babel Bombs Recipes

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FREEZER-FRIENDLY BAGEL BOMBS



Freezer-Friendly Bagel Bombs image

Make and share this Freezer-Friendly Bagel Bombs recipe from Food.com.

Provided by dzimmerman902

Categories     Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb refrigerated pizza dough
10 egg whites (or 5 whole eggs)
salt and pepper, to taste
6 ounces diced ham
4 -8 ounces shredded cheese
12 cups water
1 tablespoon honey
everything bagel seasoning, to taste

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.

Nutrition Facts : Calories 107.7, Fat 4.8, SaturatedFat 2.6, Cholesterol 20.2, Sodium 539.3, Carbohydrate 3.7, Sugar 2.5, Protein 12.1

EVERYTHING BAGEL BOMBS



Everything Bagel Bombs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h

Yield 16 bagel bombs

Number Of Ingredients 15

1 teaspoon active dry yeast
4 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
1/3 cup olive oil, plus more for the bowl
16 ounces cream cheese, softened
1 1/2 cups grated Cheddar cheese
1 1/2 cups diced ham
2 teaspoons toasted sesame seeds
2 teaspoons poppy seeds
1 1/2 teaspoons flaked sea salt
1 teaspoon dried onion flakes
1 teaspoon dried garlic flakes
1/2 teaspoon coarsely ground black pepper
1 tablespoon honey
Nonstick cooking spray, for the baking sheet

Steps:

  • For the dough: Sprinkle the yeast over 1 1/2 cups warm water (not over 110 degrees F) and allow it to bloom. When it has bloomed, the mixture will bubble a bit.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the flour and salt. With the mixer running on low, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until a dough forms.
  • Drizzle roughly 2 tablespoons of olive oil in a medium bowl and coat the sides of the bowl with it. This will prevent the dough from sticking. Tip the dough into the oiled bowl, form a ball with it and gently coat it lightly with the residual olive oil on the sides. Cover the bowl tightly with plastic wrap and allow the dough to rise in a warm place until roughly double in size, at least 1 hour.
  • For the filling: Combine the cream cheese, Cheddar and ham in a large mixing bowl. Stir until well combined. Set aside.
  • For the everything bagel seasoning: Mix together the sesame seeds, poppy seeds, sea salt, onion flakes, garlic flakes and pepper in a small bowl. Set aside.
  • Preheat the oven to 425 degrees F. Add the honey and 10 cups water to a large pot and bring to a boil.
  • Once the dough has risen, divide it into 16 pieces. Roll each piece into a ball. Lightly flour a work surface and use a rolling pin to roll each ball into a 4-inch circle roughly 1/4 inch thick. Top each circle with 3 tablespoons of the filling. Pull the dough up and around the filling, pinching the seam at the top. Make sure you fully encase the filling. Place the finished bombs seam-side down on a greased baking sheet.
  • Add the bagel bombs to the boiling water in batches of 4; boil for 1 minute, flipping halfway through. Remove to a separate baking sheet and top each with a generous pinch of the everything bagel seasoning blend.
  • Once all of the balls of dough have been boiled, transfer them to another greased baking sheet and bake until golden brown, about 25 minutes. Enjoy!
  • Freezer Directions: Follow the steps above and allow the bagel bombs to cool completely after baking, roughly 45 minutes to 1 hour. Place in the freezer, uncovered, for 20 minutes. Remove and individually wrap each bomb in foil. Return them to the freezer to fully freeze.
  • When ready to eat, remove a bagel bomb (or more) from the freezer. Remove the foil and wrap the bomb in a paper towel. Microwave for 90 seconds or until cooked through. Allow it to sit for 1 minute before taking out of the microwave. Unwrap and enjoy!

FREEZER-FRIENDLY BABEL BOMBS



Freezer-Friendly Babel Bombs image

Number Of Ingredients 6

1 pound Refrigerated Pizza Dough
5 Eggs
6 ounces Ham
8 ounces Shredded Cheese
1 tablespoon Honey
1 dash Seasoning - Everything

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 400 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.

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  • Divide the pizza dough into 8 even pieces and roll into balls. Cover with a kitchen towel and allow to rise for 20 minutes.
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  • Buy the Pre-Mixed Everything Bagel Seasoning. You heard me correctly. I did not try to locate every ingredient that Ree Drummond said to put in the seasoning to top the bagels.
  • Buy Pre-Diced Ham. This tip goes hand in hand with the first. Why dice ham when someone can do it for you! Buy the pre-cubed packs instead. If you end up with extra ham, sprinkle it on top of a salad or add it to an omelette.
  • More Cheddar Cheese, Please. I personally love the taste of cheddar cheese, so I just buy a pretty large block of the grocery brand sharp cheddar cheese and shred the entire thing into the cream cheese mixture.
  • Make a little less of the filling than the recipe calls for or make a little more dough. I am always left with a significant amount of extra filling, so just make a little less filling than recommended or make a little more dough.
  • Use a cookie scoop to put the filling in the bagels. The cookie scoop does two things. First, it portions the filling so every bagel is filled with the same amount.
  • Just use one piece of parchment paper and one baking sheet when boiling and baking the bagels. I shape the bagel bombs and put them on parchment paper.
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