Ingredients
For the dough:
- 1 tablespoon instant yeast
- 4 cups (482 grams) bread flour
- 2 teaspoons salt
- 1 tablespoon barley malt syrup
- 1 1/2 cups lukewarm water
For the water bath:
- 2 quarts water
- 2 tablespoons barley malt syrup
- 1 tablespoon granulated sugar
For the filling & topping:
- 8 ounces (227 grams) cream cheese, at room temperature
- 1 egg white
- Desired toppings
Directions
Make the dough:
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Combine all the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Knead on medium-low speed for about 10 minutes (or knead vigorously by hand for 12 to 15 minutes). The dough will be stiff and hold its shape without spreading. Place the dough in a lightly greased bowl, cover, and let rise until puffy but not necessarily doubled in size, 1 to 1 1/2 hours.
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Transfer the dough to a work surface and divide into 16 pieces. Roll each piece into a smooth, round ball. Place on a lined baking pan or lightly greased baking pan and cover. Let them rest for 30 minutes. They may puff up slightly.
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While the dough rests, form cream cheese into sixteen 1-tablespoon balls. Freeze.
Prepare the water bath:
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Heat the water, malt powder, and sugar to a gentle boil in a large, wide pan. Preheat the oven to 425°F.
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With your hands, stretch and flatten each piece of dough place a frozen cream cheese ball into the center. Enclose the cream cheese with the dough, pinching to seal and rolling into an even ball.
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Boil the bombs for 30 seconds per side then remove to a baking pan.
Top and bake:
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Brush with the egg wash, coating with desired toppings, and bake for about 20 minutes, or until golden brown.
To make ahead:
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Individually wrap each bagel bomb in plastic wrap, then place in an airtight container. Freeze for up to 3 months. For best results, let thaw in the fridge overnight then reheat in a 350°F oven until warmed through.
Recipe Notes
If you don’t have instant yeast, you can always substitute with the same amount of active dry yeast. Simply add the active dry yeast to the warm water and let it proof for 5 minutes before proceeding with the recipe.
If you can't barley malt syrup (which I find on Amazon or at Whole Foods), use brown sugar.
Inspired by Milk Bar in NYC
Inspired by Milk Bar in NYC
After fully baking would these be safe in a cooler overnight and ate for breakfast cool?
Hi Ashley! Because these bagel bombs contain cream cheese, we recommend storing them in the fridge or freezer, inside an airtight container, to keep them from spoiling. I hope that helps! Enjoy 🙂
I think I need to make these!! I am one of those weird people who (gasp) doesn’t like cream cheese. Do you think it would work to freeze peanut butter balls to put inside instead?
Hi Sara! We haven’t tried that, but feel to experiment! Let us know how it goes!
10 star!!!!!! On the Bagel Bombs”. Easy amazing recipe……except……I used grocery store ….pre made pizza dough!!!!!! ( I was being lazy) lol…… Loved it!!!!!!! Now officially a “Bagel Bomb” #1 Fan!!!!!!
Ingrid.van.Vliet
Nort Bay,Ontario
Feb -01-2022.
I have made these at least 12 times and each time I remember how yummy they were and can’t wait to make them again. This is a staple in my cookbook, I can’t imagine not making these at least every month or so. They never last either. My favorite is to add Asiago cheese to the top just enough to add a yummy flavor. I may try another cheese this time. I plan to make these again this week.
Hi Tessa, I recook this recipe, and end up with the dough open up after boiling, even though I boiled just less than 1 minute for each. Also, after I am done with baking, the center is still runny/soft, not like bread that has been baked perfectly. I add 10 more mins with lower temperature at 375F but it still soft in the inside. FYI, my cream cheese was not totally frozen when put it inside the ball. What do you think is the cause of my failure ? Thank you
I recommend freezing the cream cheese for at least 1 to 2 hours make sure it is very hard. As far as opening up, make sure you pinch the openings closed and roll. You may need to pinch a couple times. This is to ensure that it doesn’t open. I have done this many times and it only opens if I haven’t pinched it closed well.
My husband loves cinnamon raisin bagels… should I add the cinnamon and raisins to the dough, or the filling?
These were a big hit and I’m sure I will be making them often. I was wondering if I would be able to use the water with the barley malt syrup used for boiling them over again? If not, is there a suggestion for using less liquid for the boiling process and what ratio of syrup to water would I use?
Thank you
Would it be possible to incorporate blueberries into the bagel itself?
Registered with your site,jumped in to recipes,then I remembered I am not in Midwest anymore. I live in New Mexico,high desert. I joined your site because I made my favorite chocolate chip recipe,tweaked by me, it wasn’t right at all. Not soft,not chewy no flavor. Sooooo. the question. Are your recipes high altitude? Any consideration for the dryness? All the stuff I am learning about cooking and baking out here. Very depressed about favorite chocolate chip recipe,gave the whole batch to friend who loved them she and her dog,Rosie, loved them. Love cookie perfect or chart,will that help me?
Hi Jan, no I’m sorry I’ve never lived at high altitude in my life. I can’t help with that 🙁 This might be a helpful resource: http://www.mountainmamacooks.com/high-altitude/
Hi Tessa,
thank you for this recipe, it sounds amazing! I just moved and have to sort through tons of boxes tomorrow, so I thought I might make the bagel bombs to keep me entertained 😉 One question though: How would you recommend to store them? Do they need to be kept in the fridge so the cream cheese doesn’t go bad?
Thank you! Good luck unpacking! Yes, in the fridge is fine. Just reheat in the oven or toaster oven until warmed through for the best texture 🙂
Thank you for the recipe. I am excited to try it out. You are right there are so many possibilities with these.