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Bagel Bombs

Bagel Bombs

Course Breakfast, Snack
Cuisine American
Keyword Cream Cheese, Everything Bagel Seasoning


Recipe provided in weight and metric measurements.

    For the Cream Cheese Plugs *Make in advance because they need to be frozen

    • 50 g 1 and 3/4 ounces bacon * I think I cooked up about 6 strips
    • approx 2 tbsp of the bacon fat
    • 200- g 7 ounces cream cheese
    • 2 g 2 green onions
    • 5 g 1 tsp sugar
    • 2 g 1/2 tsp kosher salt

    For the Mother Dough *original recipe calls for half the dough, but I use it all

    • 550 g 3 and 1/2 cups flour
    • 12 g 1 tbsp kosher salt
    • 3.5 g 1 and 1/8 tsp dry active yeast
    • 370 g 1 and 3/4 cups water, at room temperature
    • grapeseed oil

    For the Everything Bagel Mix *I just eyeball the measurements, I like a lot of this mix on mine

    • 3/4 tsp kosher salt
    • 1 tbsp white sesame seeds
    • 2 tsp black sesame seeds
    • 2 tsp poppy seeds
    • 1 tbsp dried onions
    • 1/2 tsp onion powder
    • 1/4 tsp garlic powder
    • 1 egg
    • 1/2 tsp water


    For the Plugs

    • Cook the bacon in a skillet over medium heat until its brown and crunchy. Remove bacon from the pan and chop into small pieces. Reserve bacon and about 2 tbsp of the bacon fat separately.
    • Pu the cream cheese into the bowl of a stand mixer fitted with the paddle attachment and cream it on medium speed. Pour in the reserved bacon fat and paddle to combine. Add the chopped bacon, onions, sugar and salt and paddle briefly to incorporate.
    • Scoop the cream cheese mixture onto a sheet pan lined with parchment paper. Measure out 8 equal lumps and freeze for 1-3 hours, or until rock hard.

    For the dough

    • Stir together all the dry ingredients in the bowl of a stand mixer fitted with the dough hook. Turn mixer to low to mix ingredients. Slowly add the water and keep mixing on low until the mixture comes together. You may need to stop and use your hangs.
    • Continue mixing on the lowest speed 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 dump the dough into it. Cover with plastic and let the dough proof at room temperature for 45 minutes.

    For the everything bagel mix

    • Mix all ingredients together and set aside.

    To Assemble

    • 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.