How to Make Bagel Bombs | Cream Cheese-Stuffed Bagel Balls

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Start with the risen bagel dough from the previous video.

Shape the dough into 16 small balls.

Cover the balls and let them rest for about 30 minutes.

Scoop out 16 tablespoon-sized balls of cream cheese and freeze them until hardened.

Flatten each dough ball with hands.

Place 1 tablespoon of frozen cream cheese in the center of each flattened dough.

Wrap the dough around the cream cheese and pinch to seal.

Roll the sealed dough into a round ball.

Prepare a boiling water solution with 2 quarts of water, 1 tablespoon of granulated sugar, and 2 teaspoons of barley malt syrup.

Boil the bagel bombs for about 30 seconds on each side.

Remove the boiled bagel bombs from the water and place them on a baking sheet.

Brush the bagel bombs with an egg white mixed with a little water.

Sprinkle everything bagel topping on the brushed bagel bombs.

Bake in a preheated oven at 425°F for about 20 minutes or until golden brown.

Serve immediately or freeze for later use, thawing in the fridge overnight and reheating in a 350°F oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens