| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 35 min |
| Yield: | 16 bagel bombs |
Ingredients
- 1 teaspoon active dry yeast
- 4 cups all-purpose flour, plus more for rolling
- 1 teaspoon kosher salt
- 1/3 cup olive oil, plus more for the bowl
- 16 ounces cream cheese, softened
- 1 1/2 cups grated Cheddar cheese
- 1 1/2 cups diced ham
- 2 teaspoons toasted sesame seeds
- 2 teaspoons poppy seeds
- 1 1/2 teaspoons flaked sea salt
- 1 teaspoon dried onion flakes
- 1 teaspoon dried garlic flakes
- 1/2 teaspoon coarsely ground black pepper
- 1 tablespoon honey
- Nonstick cooking spray, for the baking sheet
Instructions
- For the dough: Sprinkle the yeast over 1 1/2 cups warm water (not over 110 degrees F) and allow it to bloom. When it has bloomed, the mixture will bubble a bit.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour and salt. With the mixer running on low, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until a dough forms.
- Drizzle roughly 2 tablespoons of olive oil in a medium bowl and coat the sides of the bowl with it. This will prevent the dough from sticking. Tip the dough into the oiled bowl, form a ball with it and gently coat it lightly with the residual olive oil on the sides. Cover the bowl tightly with plastic wrap and allow the dough to rise in a warm place until roughly double in size, at least 1 hour.
- For the filling: Combine the cream cheese, Cheddar and ham in a large mixing bowl. Stir until well combined. Set aside.
- For the everything bagel seasoning: Mix together the sesame seeds, poppy seeds, sea salt, onion flakes, garlic flakes and pepper in a small bowl. Set aside.
- Preheat the oven to 425 degrees F. Add the honey and 10 cups water to a large pot and bring to a boil.
- Once the dough has risen, divide it into 16 pieces. Roll each piece into a ball. Lightly flour a work surface and use a rolling pin to roll each ball into a 4-inch circle roughly 1/4 inch thick. Top each circle with 3 tablespoons of the filling. Pull the dough up and around the filling, pinching the seam at the top. Make sure you fully encase the filling. Place the finished bombs seam-side down on a greased baking sheet.
- Add the bagel bombs to the boiling water in batches of 4; boil for 1 minute, flipping halfway through. Remove to a separate baking sheet and top each with a generous pinch of the everything bagel seasoning blend.
- Once all of the balls of dough have been boiled, transfer them to another greased baking sheet and bake until golden brown, about 25 minutes. Enjoy!
- Freezer Directions: Follow the steps above and allow the bagel bombs to cool completely after baking, roughly 45 minutes to 1 hour. Place in the freezer, uncovered, for 20 minutes. Remove and individually wrap each bomb in foil. Return them to the freezer to fully freeze.
- When ready to eat, remove a bagel bomb (or more) from the freezer. Remove the foil and wrap the bomb in a paper towel. Microwave for 90 seconds or until cooked through. Allow it to sit for 1 minute before taking out of the microwave. Unwrap and enjoy!
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 359 |
| Total Fat | 22 g |
| Saturated Fat | 9 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 56 mg |
| Sodium | 406 mg |
Reviews
These are Fantastic! I did make a couple slight changes based on the reviews. First I used one cup of bread flour and only 1/4 cup of olive oil. For the filling I only used a cup of shredded cheese (cheddar and Gouda) and about 1 1/4 cups of finely chopped ham. I did have a couple leak, but that doesn’t matter to me. Filled things usually do, a few anyway. I will definitely make again!
Love this recipe…short cut for me was defrosted and risen pizza dough and stuffed with cream cheese!
Love Ree’s recipe but this one was terrible. Like the idea that can be in the freezer ready to eat and I like also the filling. I’ll make the filling again to fill buttermilk biscuits (Pillsbury) . Waist of time and money
To help with the oozing out, I take the filling and evenly divide and roll it into little balls before stuffing. Then I freeze the the filling. Stuff the bombs with the filling frozen. When the bombs are finished cooking the filling will have thawed and be ooey gooey and all inside your bomb.
This recipe was easy considering the multiple steps. Making sure you get the seams sealed is key. I only had about four out of 16 leak but they were all still delicious. You could do different variations of this as well. Cream cheese, cinnamon and raisin filling with a cinnamon sugar topping would be divine!
I am wondering if almond flour or coconut flour could be substituted for this–I do low carb and everything else seems to be within the program.
Will make again. Super easy but next time I’ll make sure they are all sealed properly- a couple leaked while baking.
Looks delicious
Can I use some kind of premade dough …. like pizza dough ?
Can I use some kind of premade dough …. like pizza dough ?
This is a really good recipe. My dough was a little wetter than I thought it should be but it came out fine. I didn’t even have to roll it out. I love that Bree gave freezing instructions.
I made these last night and they were the bomb I divided the recipe by 4 and only made 4. I wish I had made 16! Absolutely delicious and one of the best things I have ever made. I did not have ham so I used sliced up deli turkey instead. Amazing! I cannot wait to make them again! They would be perfect for a holiday breakfast, they feel special. I had everything bagel seasoning already which makes it even easier. A must-make!