Baker's Best Bagel Bombs

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

In a stand mixer, combine the flour, sugar, non-diastatic malt powder, salt, and yeast. Mix for 30 seconds to a minute until just combined.

Add the water and mix until it creates a stiff dough. Mix for 20 minutes. If your mixer appears to be struggling, remove from the bowl and knead until it’s a nice smooth dough. Cover and rest for 20 minutes.

Return the dough to your work surface and portion into 6 – 8 pieces, rolling each into a ball. Cover and proof for 1 hour.

Choose your bagel filling and mix the ingredients in a stand mixer with a paddle attachment until smooth.

Preheat the oven to 425°F.

On a lightly floured surface, press out the dough balls into a disk, ensuring the center is thicker than the edges.

Use a 1-2 oz ice cream scoop to place the filling in the center of the dough. Fold the dough around the filling and pinch the seams together tightly.

Place the bagel bombs on a sheet pan lined with a non-stick mat or greased parchment paper and allow them to proof for 20 minutes.

Bring the poaching liquid (water, non-diastatic malt powder, and baking soda) to a rolling boil in a large heavy-bottom pot.

Place 4 bagel bombs in the pot and cook for 10-30 seconds. Carefully remove and place them back on the lined sheet pan.

Coat the tops of the bagels with egg wash and your favorite toppings.

Bake in the preheated oven for 15 minutes or until golden brown. Remove and place on a cooling rack before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens