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Epicurious

Bagel Bombs

Recipe information

  • Yield

    makes 8 bombs

Ingredients

1/2 recipe Mother Dough (opposite), proofed
1 recipe Bacon, Scallion, Cream Cheese Plugs (recipe follows), frozen
1 egg
4 g water (1/2 teaspoon)
1 recipe Everything Bagel Mix (recipe follows)

Preparation

  1. Step 1

    Heat the oven to 325°F.

    Step 2

    Punch down and flatten the dough on a smooth, dry countertop. Use a dough cutter to divide the dough into 8 equal pieces. Use your fingers to gently stretch each piece of dough out into a mini pizza between 2 and 3 inches wide.

    Step 3

    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 plug is completely contained, then gently roll the ball between the palms of your hands to ensure the bomb has a nice, round, dinner roll–y shape. Arrange the bombs 4 inches apart on a parchment- or Silpat-lined baking sheet.

    Step 4

    Whisk the egg and water together and brush a generous coat of egg wash on the buns. Sprinkle a heavy even coating of the bagel mix all over the bagel bombs—every possible inch, except for the bottoms, should be coated.

    Step 5

    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 explosions. Continue baking until you see this happen! 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 you can’t finish them all right away, once they are cool, wrap them well in plastic and store them in the fridge for up to 3 days.

Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
TagsBreadBaconCured MeatMeatScallionOnionRoot VegetableVegetableCream CheeseCheeseDairyMainSideSnackLunchBreakfastBrunchNut FreeMake AheadOven BakeCookbooks
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