Bagel Bombs

Bagel Bombs

  • Servings: 12
  • Rating:


1 1/3 cups water, at room temperature (275 grams)
1 tablespoon barley malt syrup
1 generous teaspoon active dry yeast
scant tablespoon coarse salt
2 2/3 cups flour (412 grams)

12 ounces cream cheese
1/2 bunch scallions, thinly sliced
1 teaspoon sugar
1 teaspoon coarse salt

2 teaspoons coarse salt
2 heaping tablespoons sesame seeds (a mix of white and black is nice, if you've got it)
1 tablespoon poppy seeds
2 tablespoons dried onions
1 tablespoon dried chopped garlic

To Finish:
1 tablespoon baking soda
1 tablespoon barley malt


To make the dough: Place the water in the bowl of a mixer, and add the barley malt and yeast. Let sit a few minutes, for the yeast to soften and bloom. Add the salt and flour, and mix on a low speed with a dough hook until fully blended. cover with a dish towel, and let sit for 5 minutes to relax and hydrate. Mix again on low speed for several minutes, until it forms a soft yet cohesive dough that springs back when you poke it. Pour a bit of neutral oil into a bowl, scrape the dough into it, and then flip to coat with the oil (if you're insane and have a digital scale, you can weigh your bowl before transferring the dough so that you know the weight of the entire dough ball, and then can divide by 12 when it comes to shaping the bombs). Cover the bowl with a plastic bag, and let sit at room temperature for about 45 minutes or longer, until the dough no longer springs back when you press a finger into it.

If you have the forethought, you can let the dough rise overnight (or up to two days) covered in the refrigerator, which will result in a better bomb. Just let come to room temperature for half an hour before proceeding with the recipe.

To make the filling: Mix together all of the filling ingredients until well combined (you can do this by hand, or using the paddle attachment of a mixer). Scoop the dough out into 12 equal-sized blobs on a cookie sheet using two spoons or a cookie scoop (and yes, I weighed it out). Transfer to a freezer, and freeze until solid, ~1 hour.

To assemble the bombs: Preheat your oven to 400 degrees Farenheit, and line a sheet tray with parchment paper. Set a large pot of water to boil, and drop in the baking soda and barley malt (keep on high until it boils, then lower until it maintains a gentle boil).

Mix together the topping ingredients into a shallow bowl and set aside.

On a lightly-floured countertop, divide the dough into twelve equal lumps, and form each one into a ball (I like to pull the edges of the dough underneath and pinch together, to form a sort of skin on the top pulling it into a round). When your dough balls are formed, remove your balls of cream cheese from the freezer, and loosen with a spatula if necessary.

Take a ball of dough, flatten it into a chubby disk, and place a frozen cream cheese ball in the center. Pull the edges of the dough over the cream cheese, and pinch to seal. Repeat until you have formed three filled bombs. Gently drop in the simmering water, and simmer for about a minute and a half, while you fill three more bombs. Because of the cream cheese, the dough should sink (and thus simmer on all sides), but then float up by the end of its boiling time. Remove one by one with a slotted spoon, and place, top (aka non-seam side) down in your bowl of topping. Grab by the bottom, turn to coat the top and sides fully (no need to coat the bottom), then transfer, right-side up, to your prepared cookie sheet. Repeat with remaining simmering bombs, then repeat the process until all of the bombs have been filled, simmered, and topped.

Bake the bombs until nicely browned, ~25-30 minutes (I tend to like them on the darker side). A few might explode (I had three mild ruptures out of twelve), but just continue baking. Remove when done, let cool only slightly, then devour.