Preheat oven to 325 degrees.
Punch down the dough on a clean counter top Cut dough into 8 equal pieces. Use fingers to gently stretch the dough out into a mini pizza shape.
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 is completely contained, then gently roll the ball between your palms to ensure the bomb is a nice round dinner roll shape. Arrange the bombs 4 inches apart on a parchment lined sheet.
Whisk the egg and water together. Brush a generous coat of the egg wash on the buns. Sprinkle a heavy even coating of the bagel mix all over the bagel bombs - every inch, except the bottoms. *I just dip the bomb in the egg, then dip it in the bagel mix.
Bake for 20-30 minutes. While in the oven, the bombs will become a golden brown color and there may be a few cream cheese explosions. Continue baking until this happens. Serve as is, or use your fingers to tuck the cream cheese back in.
Bagel Bombs are best if served warm out of the oven - or heated up in the oven later to warm and serve. They keep in the fridge for up to 3 days.