Best Everything Bagel Bombs Recipes

EVERYTHING BAGEL BOMBS

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!

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 EVERYTHING BAGEL BISCUIT BOMBS

Steps:

• Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray. In medium bowl, add 4 of the eggs; beat well with whisk.
• In 10-inch nonstick skillet, melt butter over medium heat; tilt pan to coat. Pour in beaten eggs; cook 1 1/2 to 2 1/2 minutes, stirring occasionally, until eggs are firm but still moist. Remove from heat; stir in cheese until melted. Add sausage crumbles, and stir mixture well; cool 5 minutes.
• Separate dough into 8 biscuits; let stand 5 minutes. Gently pull biscuit apart partially, leaving bottom and lower sides intact, forming a deep pocket. Place 1/4 cup egg mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. (Biscuits will be full.) Repeat for remaining biscuits.
• In small bowl, add remaining egg and the water; beat well with whisk. Brush egg wash mixture on top of each biscuit. Sprinkle tops of biscuits evenly with bagel seasoning.
• Bake 18 to 22 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve immediately, or transfer to cooling rack, and refrigerate until cool, about 45 minutes; freeze for later use.
• To Freeze and Reheat: Wrap each cooled biscuit tightly in plastic wrap and a layer of foil. Transfer to large resealable food-storage freezer bag, and place in freezer. To reheat from frozen, remove one biscuit from storage bag; unwrap completely. Wrap biscuit in paper towel; place on microwavable plate. Microwave on Medium-Low (30%) 1 minute; microwave on High 1 to 1 1/2 minutes or until sandwich is heated through and center is at least 165°F. Let stand 1 minute before serving.