We first introduced the mother dough when we made the cinnamon bun pie. It got mixed reviews from our crew, but I loved it.
I have been dying to make more of Tosi creations with the mother dough, and we finally got back around to it!
Today we are making Momofuku’s Everything Bagel Bombs with the Bacon, Scallion Cream Cheese Plugs.
…Yes, I know plugs isn’t the most attractive name for a food but just go with it for now.
Before I made my bagel bombs I looked up what The Amateur Gourmet said about his experience making them.
He raved. This raised my hopes for the bagel bombs even higher! These things needed to be … the bomb.
The consensus among the Milk Bar Monday group – utterly delicious. A few of us even chose to eat instead of photograph the majority of them.
Not a fan of bagels? Or cream cheese? Don’t run away so fast. Even my cream cheese hating boyfriend scarfed one down straight out of the oven. That’s saying something.
Don’t forget to check out everyone else bagel bombs!
Watch the Bagel Bomb steps in the Vine I made yesterday! Click Here.
You can check out all of our past Milk Bar Monday recipes on my Pinterest Board
Everything Bagel Bombs with Bacon, Scallion Cream Cheese Plugs
Makes 8 Bombs
- Mother Dough (Recipe Below)
- Bacon, Scallion Cream Cheese Plugs (Recipe Below)
- 1 egg
- 1/2 tsp water
- 1 recipe Everything Bagel Mix (Recipe Below)
- Heat the oven to 325 degrees F. Line a cookie sheet with parchment or a silpat.
- On a smooth, dry, lightly floured surface punch down the mother dough. Portion the dough into 8 equal sized pieces.
- Taking 1 portion of dough at a time, carefully stretch it to about 3 inches wide. Place one of the prepared cream cheese plugs in the middle of the dough, then fold the dough back up to surround the cream cheese completely. Roll the dough between your hands to try and smooth out the crevices. You want it to look like a dinner roll. Place the finished ball on the prepared cookie sheet. Repeat with the remaining dough and cream cheese.
- In a small bowl whisk together the egg and water. Brush generously over each one of the bagel bombs.
- Generously and evenly over the 8 bagel bombs, sprinkle the everything mix until it covers every inch but the bottoms.
- Bake in the preheated oven for 20 -30 minutes. They will brown up and eventually expel the cream cheese goo. Don’t worry when this happens – just shove the cream cheese back inside it’s respective bomb.
- They are best eaten immediately (slightly cooled as to not burn your tongue). If you do have some left over, wrap them individually in plastic and store in the refrigerator for up to 3 days. We reheated them in the microwave for about 45 seconds and they were still delish! You could also toast them in the oven.
Makes enough for the bagel bomb recipes. It is half of the original recipe.
- 275 g (1 3/4 cups) bread flour
- 6 g (1/2 tbsp) salt
- 1/2 tsp or 1/4 packet active dry yeast
- Slightly above room temperature water – 2/3 to 3/4 cup
- In the bowl of your stand mixer using the dough hook, stir together the flour, salt, yeast and 2/3 cup water until it is “a shaggy mass.”
- Attach the bowl and hook to your mixer and set to the lowest speed for 3 minutes. Note: My dough didn’t look like it was going to come together so I added a little more water until it seemed more cohesive.
- After the 3 minutes the dough should be smoother and 1 larger mass of dough. Continue kneading on the lowest speed for 4 minutes. After the 4 minutes it should bounce back when poked.
- Brush a bowl with a bit of oil, the dump the dough into it and turn it over in the oil. Cover with plastic wrap and store in warm, draft free place for at least 45 minutes. The dough should double in size. Note: it took me about an hour.
- Once it has doubled it is now ready to use. If you don’t want to use it that day, cover it very well in a container double it’s size and store in the fridge for up to 3 days. When you are ready to use it bring it back to room temp on the counter for 30 minutes.
Bacon, Scallion Cream Cheese Plugs
Makes 8-10 cream cheese plugs
So, I originally said I was going to make these as they were in the book. Well I ended up adapting them slightly. I will write the recipe as Tosi had it in the book and just mention my adaptations below.
But really, these are pretty basic and you could use almost anything you wanted or happen to have on hand.
- 1 3/4 oz bacon – 4 or 5 slices
- 1 – 8 oz block cream cheese, at room temperature
- 1/2 cup thinly sliced scallions
- 1 tsp sugar
- 1/2 tsp salt
- Cook the bacon until dark and crunchy. You definitely want it crunchy for this so be a little patient! Reserve the bacon and bacon grease separately.
- In the bowl of your stand mixer using the beater attachment, mix the cream cheese on medium speed until light and fluffy. Scrape down the bowl. Mix in the cooled, reserved bacon fat until homogenous. Scrape down the bowl.
- Add the scallions, crumbled bacon, sugar and salt. Mix on medium speed for 1 or 2 minutes, or until fully incorporated.
- Scoop the mixture onto a lined cookie sheet. You want 8-10 equal sized lumps. Freeze until rock hard, 1 – 3 hours.
- Once frozen solid they are ready to use.
Like I said, this cream cheese mixture is easy to customize so don’t feel like you need to only use the 2 items mentioned above.
I think almost all of us changed up the cream cheese. I decided to go with bacon, bacon fat, scallions, jalapeño, salt & pepper. I accidentally left out the sugar.
The jalapeño adds a bit of spiciness, which I really liked. And the bacon fat is MUST. It makes the bombs super savory, and very comforting as a breakfast item.
Other things I want to try: sun-dried tomatoes, roasted garlic, dill, capers, and cilantro.
Everything Bagel Mix
Makes enough for 1 bagel bomb recipe
- 3/4 tsp salt
- 1 tbsp white sesame seeds
- 2 tsp black sesame seeds
- 2 tsp poppy seeds*
- 1 tbsp dried onion
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
*I didn’t have any black sesame seeds so I doubled the amount of poppy seeds I used.
- Mix everything together in a bowl and use when needed.
- Store in a covered container for up to 6 months.