The concept is quite simple, yet the first time I had ever seen it was in the Momofuku Milk Bar book. Essentially, it’s cream cheese embraced lovingly by a bagel. Cause really, who wants a bagel without cream cheese, other than my mom? Like, really! The two just go hand in hand like milk and cookies, peas and carrots, grilled cheese and tomato soup, socks and sandals…wait, what?
I think I’ve made my point.
But I digress.
Bagels and cream cheese. A staple Saturday breakfast for me as I’m usually running late to get to my shop to open for the day. Since I’m saving for an epic trip to Vegas in July for my sisters bachelorette party, I’m cutting back on luxuries such as dining out, whenever possible. That includes my Saturday Tim Horton’s stop. I’m honestly not missing it, because I have a stock pile of these Bagel Bombs that feed my bagel and cream cheese addiction once a week.
These lovelies are incredibly simple to make. Aside from the dough, you need to make cream cheese plugs with the fillings of your choice. Make these plugs in advance because you need to freeze them. My bestie Jill and I made two kinds last weekend – bacon and green onion, as well as feta and dill. You can pretty much fill them with whatever variation you want. Since bacon is my kryptonite, I usually stick with the recipe provided by Christina Tosi in the Milk Bar book, and roll the bombs in an ‘everything bagel’ seasoning mix. For Jill’s choice, we rolled the feta and dill bombs in a mix of Italian seasoning and shredded asiago cheese.
I simply adore the ease in making these bombs, and even more, I love the money I’m saving by not buying bagels every week. My Vegas savings is getting fatter by the week, and I fully plan on using my savings to binge on delicious food and wine while I’m there.