Everything Stuffed Bagel Bombs l Full Tutorial l Make Ahead Breakfast

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Outfit your stand mixer with a dough hook.

Pour warm water into the bottom of the bowl.

Add honey or corn syrup or malt syrup.

Sprinkle 2 teaspoons of dry active yeast on top and let sit for 5 minutes until it blooms.

Add 2 teaspoons of kosher salt to 7 cups (840 g) of bread flour in a separate bowl.

Mix the flour into the yeast and water mixture for about 5 to 7 minutes until the dough is stretchy and not sticking to your fingers.

Form the dough into a ball and let it prove for about 1 to 1.5 hours until doubled in size.

Mix 8 oz of cream cheese with 4 to 6 oz of shredded sharp white cheddar cheese until combined.

Scoop out 20 balls of the cheese mixture and freeze them.

After the dough has doubled in size, weigh it (approximately 1400 g) and cut it into 20 equal pieces (about 70 g each).

Form each piece into a ball and place them on a parchment-lined cookie sheet.

Flatten each dough ball, place a frozen cheese ball in the center, and fold the dough around it, pinching the edges to seal.

Let the filled dough balls prove for another 20 to 30 minutes.

Preheat the oven to 325°F.

Bring 4 quarts (1 gallon) of water to a boil and add 4 teaspoons of kosher salt, 2 tablespoons of baking soda, and 4 tablespoons of dark corn syrup or honey or malt syrup.

Blanch the dough balls in boiling water for 20 to 30 seconds, being careful not to overcook them.

Prepare an egg wash with 1 egg and 1 tablespoon of water, and brush it over the blanched dough balls.

Sprinkle everything seasoning generously on top of the dough balls.

Bake in the oven for 20 to 30 minutes until golden brown, switching the trays halfway through for even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens