Bagel Bomb Bites

Servings bagel bomb bites

Calories 118kcal

Author Jessica Healey

Equipment

1 Stand Mixer - I haven't made these without a stand mixer, but you most certainly can kneed the dough for the required 10 minutes!
1 Kitchen scale - optional, but super helpful in the kitchen!

Ingredients

2 tsp active dry yeast
1 ½ tbsp granulated sugar
1 ¼ cups warm water - Start with ½ C for step 1. Water should between 90℉ - 110℉.
500 g bread flour - 3½ cups, but using a scale is much more accurate. Can sub a high gluten flour or all-purpose can also work if that's all you have.
1 ½ tsp salt - This is my favorite finely ground Himalayan sea salt, but any salt will do.

Instructions

Pour ½ cup warm water, yeast, and sugar into the bowl of your stand mixer and let it sit 5 minutes. You'll see some bubbles and action!
Add flour, salt, and ½ cup warm water. Depending on the humidity level and the region where you live, you might need to drizzle in up to ¼ more. You want to make a dough that's firm, but not at all sticky.
Knead the dough using the dough hook attachment for 10 minutes on low speed. When it's finished, the dough should not stick to the bowl at all and should be very smooth.
Remove the bowl, sit it on the counter where it won't be disturbed, and cover the bowl for 1 hour to rise. I use a kitchen towel.
When the dough has doubled in size (about an hour), preheat oven to 425℉ and put on a large pot of water to boil. You'll need about 5 inches of water.
Place dough on clean counter and gently punch down the dough (you are pressing out the air bubbles). Let it rest 10 minutes. Cover it with the kitchen towel again.
Next, divide the dough into 16 portions. You can eyeball and guess on this, but I use a kitchen scale to be precise. Each dough ball should weigh about 48 g (or 1.7ish oz).
Flatten each piece of dough with your hand and place a scoop cream cheese in the center. Fold each one up around the cream cheese pinch together to create a seam. Roll each dough ball around to ensure the seam is closed and make each look more like a ball. Make sure each bomb seam is completely closed so cream cheese will not come out.
If your water isn't boiling yet, cover the bombs loosely with the kitchen towel again so they don’t dry.
Gently add each bagel bomb to the boiling water in a single layer. They will need room to move around, so don't crowd them. I do 4 at a time.
Boil each round for about 30 seconds. As each round finishes, use a slotted spoon to place each bagel bomb on a large baking sheet lined with parchment paper or a silicone mat.
Now is the time to dip the tops of them in everything bagel seasoning! You could also do garlic, poppy seeds, chives, cinnamon, or no toppings at all, but you should really try that everything bagel seasoning!
Bake for 12-14 minutes, until golden brown. Allow to cool a bit and enjoy your bagel bomb bites!

Nutrition