Bagel Bombs

Mother Dough (you’ll only use half this recipe- I save the rest for cinnamon rolls, pretzels, or extra baked bagels)

  • 2 cups bread flour
  • 1 1/2 cups all purpose flour
  • 1 tablespoon salt
  • 1/2 packet of yeast
  • 1 3/4 cup room temperature water

Bacon, Jalapeno, & Scallion Cream Cheese

  • 1 block 8 oz cream cheese
  • 1/3 cup smoked and cooked bacon- chopped (save the grease!)
  • 1/4 cup scallions
  • 2 T diced jalepenos

Directions:

  1. Mix yeast, salt, and flour in the bowl of a stand mixer. Mix by hand with the dough hook as a stirrer, and then start to use the mixer on low.
  2. Slowly add water and let mix on low for 4 minutes
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  3. Pat into a nice velvety ball and place in a well greased glass bowl. I use the bacon grease to oil the bowl!
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  4. Cover and put somewhere dark and warm to rise for at least an hour (I preheat my oven, then turn it off, and place the covered bowl inside).
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  5. Pre-heat oven to 325*
  6. Mix cream cheese and fixin’s.
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  7. With slightly wet hands or a small ice cream scoop, form into 8 balls. Freeze on parchment paper.
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  8. On a floured surface, roll out the dough into a long rectangle and cut into eight pieces.
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  9. Place a frozen cream cheese ball in the middle of each piece (I intentionally made one extra- not that bad at math!!)
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  10. Bring the corners and edges to the top middle of the cream cheese ball, pinch the edges together to ensure the dough doesn’t have any openings.
  11. Place seam-side down on a silpat mat and brush with egg/water mixture.
  12. Cover with everything bagel mix- roll the sides in the mix to get a big flavor with each bite!
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  13. Bake at 325 for 25 minutes or until the bagel bombs are golden brown
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  14. Serve warm and enjoy!!edited_1275

 

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