How to Make Everything Bagel Bombs
You don’t have to smear cream cheese on an everything bagel in the morning. You can bake it right in with this recipe for delicious bagel bombs covered with onion and seeds.
8 ounces cream cheese (not low-fat)
Scallions, thinly sliced
1 teaspoon sugar
½ teaspoon kosher salt for cream cheese plus ½ tablespoon for dough plus ¾ teaspoon for everything bagel mix
1 ¾ cups flour
¼ packet (1/2 teaspoon) active dry yeast
7/8 cup room temperature water
1 tablespoon white sesame seeds
2 teaspoons black sesame seeds
2 teaspoons poppy seeds
1 tablespoon dried onion
½ teaspoon onion powder
¼ teaspoon garlic powder
Place the cream cheese in the bowl of a stand mixer. Use the paddle attachment to cream it on medium speed until fluffy. Scrape down the sides of the bowl and stir in the scallions, sugar, and salt.
Scrape the cream cheese mixture onto a cookie sheet lined with parchment in eight even lumps. Freeze for one to three hours.
Combine the flour, salt, and yeast in the bowl of the stand mixer using the dough hook like a spoon. Add the water and continue stirring for one minute.
Use the hook to mix the dough on the lowest speed for three minutes until the dough forms a smoother and more cohesive ball. If it is too wet, add more flour until it looks more like a ball. Knead for another four minutes on the lowest speed until the dough forms a wet ball and bounces back softly when prodded.
Brush a large bowl with oil and add the dough. Cover the bowl with plastic wrap and leave the dough at room temperature for 45 minutes.
To make the everything bagel mix, combine the salt, sesame seeds, poppy seeds, dried onion, onion powder, and garlic powder.
Preheat the oven to 325 degrees Fahrenheit.
Punch down the dough and flatten it on a smooth, dry countertop. Use a dough cutter to divide it into eight equal pieces. Gently stretch each piece out into a flat shape 2 to 3 inches wide.
Put a piece of cream cheese in the center of each piece of dough, bring up the edges, and pinch them to create a seal. Gently roll the ball between your hands to give it a round shape. Place the bagel bombs 4 inches apart on the baking sheet.
Whisk the egg and ½ teaspoon water and brush generously on the bagel bombs. Sprinkle the topping mix over the bombs to completely cover them, except on the bottoms.
Bake the bagel bombs for 20 to 30 minutes until they are a deep golden brown. Some may have cream cheese explosions. You can serve them this way or tuck the cream cheese back inside with your fingers. Serve them fresh out of the oven or wrap them in plastic, refrigerate for up to three days, and reheat.