I came upon this recipe awhile back at The Amateur Gourmet and became quite obsessed with them. Then, as is habit in the little kitchen, I move on, continuously in search of "the next best thing".
Recently I went back over some of my kitchen faves to compile into an illustrated kitchen journal as a gift for my niece's bridal shower. The bagel bombs were re-tested on the family and all agreed this was a keeper. The link to the recipe has some great step photos.
from the Momofuku Milk Bar Cookbook by Christina Tosi via The Amateur Gourmet
8 ounces cream cheese (plain, not low-fat)
One bunch of scallions, green part thinly sliced
1 teaspoon sugar
1/2 teaspoon kosher salt + 1/2 tablespoon (for dough) + 3/4 teaspoon for the bagel mix coating
1 3/4 cups (or 225 grams) flour
1/4 packet (or 1/2 teaspoon) active dry yeast
7/8 cups (or 185 g) lukewarm water
1 tablespoon white sesame seeds
2 teaspoons black sesame seeds
2 teaspoons poppy seeds
1 tablespoon dried onions
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
*Make ahead up until baking. Freeze them on a sheet pan then transfer to a freezer bag. They can go straight from the freezer into the oven.
Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream it on medium speed, until fluffy. Scrape down the sides of the bowl and add the scallions, sugar, and salt and mix briefly to incorporate. Taste and add a pinch more salt if you like. Scoop the cream cheese on to a parchment-lined cookie sheet in 8 even lumps and freeze until solid, 1 to 3 hours.
To make the dough, stir together the flour, salt and yeast in the bowl of your stand mixer. Hold the dough hook in your hand and combine the dry ingredients, add the water and continue mixing by hand for 1 minute, until the mixture has come together into a shaggy mess.
Attach the bowl and hook to the mixer and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. If the dough is sticky sprinkle in more flour one tablespoon at a time, until the dough releases from the bottom of the bowl. Knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and should bounce back when lightly poked.
Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes.
Make the bagel mix by mixing together the salt, sesame seeds, poppy seeds, dried onions, onion powder, and garlic powder. What
Preheat the oven to 325.
Punchdown and flatten the dough on a smooth, dry countertop. Use a bench scraper to divide the dough into 8 equal pieces. Use your fingers to gently stretch each piece of dough out into a flat disc between 2 and 3 inches wide.
Put a frozen cream cheese ball in the center of each dough circle. Bring up the edges of each round and pinch to seal so that the cream cheese ball is completely encased in dough. Gently roll the ball between the palms of your hands to ensure the bomb has a nice, round shape. Arrange the bombs 4 inches apart on a parchment lined cookie sheet.
Whisk the egg and 1/2 teaspoon water together and brush a generous coat of egg wash on the buns. Sprinkle a heavy even coating of the bagel mix all over the bagel bombs~every possible inch, except for the bottoms, should be coated.
Bake the bagel bombs for 20 to 30 minutes. While in the oven, the bombs will become a deep golden brown and a few may have cream cheese explosions. Continue baking until you see this happen! Not to worry–serve them as is or use a small teaspoon to tuck the cream cheese back inside the bagel bomb. Bagel bombs are best served warm out of the oven. Store any leftovers <HA!> wrapped well in plastic wrap, in the fridge for up to 3 days.