Breville -- Tosi on Tour -- Christina Tosi from Momofuku Milk Bar bakes Bagel Bombs

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Start by making the dough with flour, dry active yeast, salt, and warm water.

Use the Breville mixer on low speed to knead the dough for about 3 minutes.

Check the dough and knead for another 4 minutes, totaling 7 minutes of kneading.

Let the dough rise for about 30 to 40 minutes until it doubles in size, covered with plastic wrap in a warm area.

Divide the risen dough into eight equal portions.

Shape each portion into little mini pizzas.

Prepare the cream cheese filling with cream cheese, bacon, scallions, black pepper, and salt.

Place the cream cheese filling in the center of each mini pizza dough.

Fold the dough over the filling like origami, pinching the ends together and ensuring the seam is on the bottom.

Shape the dough balls slightly and place them on a parchment-lined sheet pan.

Make an egg wash with a whole egg and a little water, mixing to loosen.

Brush the egg wash over the bagel bombs, coating all surfaces not touching the parchment paper.

Sprinkle everything bagel seasoning on top of the egg-washed bagel bombs.

Bake in a 325°F oven for about 20 minutes.

Check that the bagel bombs smell like a freshly toasted everything bagel before removing them from the oven.

Let them cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens