Everything Bagel Bombs
- Level: Intermediate
- Yield: 16 bagel bombs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 359
- Total Fat
- 22
- Saturated Fat
- 9
- Carbohydrates
- 28
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 56
- Sodium
- 406
- Total: 2 hr (includes rising time)
- Active: 35 min
Ingredients
Dough:
1 teaspoon active dry yeast
4 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
1/3 cup olive oil, plus more for the bowl
Filling:
16 ounces cream cheese, softened
1 1/2 cups grated Cheddar cheese
1 1/2 cups diced ham
Everything Bagel Seasoning:
2 teaspoons toasted sesame seeds
2 teaspoons poppy seeds
1 1/2 teaspoons flaked sea salt
1 teaspoon dried onion flakes
1 teaspoon dried garlic flakes
1/2 teaspoon coarsely ground black pepper
1 tablespoon honey
Nonstick cooking spray, for the baking sheet
Directions
- 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!