Monday, March 11, 2013

Milk Bar Monday – Bagel Bombs

Jalapeno-Cheddar Cream Cheese Bagel Bombs

Milk Bar recipes account for some of my favorites on my blog.  I always look forward to Milk Bar Mondays because the recipes can be challenging, outside my “norm” and  Christina Tosi really knows her stuff and she’s not afraid to take a risk.  Her cookies are near the top of my list of favorites and the crack pie – well, we will let the name speak for itself.

Tosi breaks her cookbook up into recipes she calls Mother Recipes from which most of her recipes are varied.  Nine sweet and one – yes just one – is bread.  It’s the only bread recipe that they need.  We used it for the pie shell in the Cinnamon Bun Pie.  They make brioche, croissants, focaccia and, you guessed it, Bagel Bombs, from this one reliable dough – the Mother Dough.

milk bar bagel bombs Let me say – I was not in love with the Mother Dough after the Cinnamon Bun Pie.  I thought it was too dense and just didn’t feel right.

Let me now say that the Bagel Bombs changed my mind.  It really does come together so easily – heck, it proofs at room temperature!  And it’s filled – and baked – with a spicy, cheesy center oozes out while baking.  That oozy cheese was definitely my favorite part of these bagel bombs.

milk bar bagel bombs

I followed the Bagel Bomb recipe almost exactly as written.  I changed two things:

1. I changed the “Plug” recipe.  Tosi refers to the cream cheese center as the plug.  The book calls for a Bacon, Scallion and Cream Cheese plug.  I didn’t have any bacon, didn’t want to go to the store, and have been on a jalapeno-cheddar kick that I just can’t seem to get rid of so my mind was immediately stuck on a spicy jalapeno-studded center for these – and it was amazing!

And 2. I didn’t add dried onions to the Everything Bagel Mix recipe.  I didn’t have any on hand and as much as I love onions, I just didn’t want that overpowering onion taste that is so common with Everything Bagels so I left it out – feel free to do the same.

PrintPrint Recipe

Bagel Bombs

Yield: 8 bagel bombs

Prep Time: 1 hour 30 min (includes proofing time)

Cook Time: 40 min 2

Total Time: 2 hours 10 min

Momofuku Milk Bar's recipe for Bagel Bombs - with a center oozing with Jalapeno-Cheddar Cream Cheese and topped with a homemade "everything" bagel mix!

Ingredients:

For the Bagel Bombs:
1/2 recipe of Mother Dough, proofed (recipe follows)
1 recipe Jalapeno Cheddar Cream Cheese plugs (recipe follows)
1 egg
1/2 tsp. water
1 recipe Everything Bagel Mix (recipe follows)

For the Jalapeno Cheddar Cream Cheese plug:
6 ounces cream cheese, room temperature (I had 1/3-less fat on had so that’s what I used)
2 ounces white cheddar cheese, shredded
1-2 jalapenos, finely diced, depending on desired heat level (go ahead and use 2!)
1 bunch of scallions, finely chopped
1/2 tsp. salt

For the Mother Dough:
3 1/2- 4 cups bread flour (550 grams)
1 Tbs. kosher salt (12 grams)
1/2 packet (1 1/8 tsp.) dry active yeast – I used Red Star PLATINUM (3.5 grams)
1 3/4 cups water (370 grams), room temperature water
grapeseed oil

For the Everything Bagel Mix:
3/4 tsp. salt (3 grams)
1 Tbs. white sesame seeds (6 grams)
2 tsp. black sesame seeds (4 grams)

Directions:

Prepare the plugs:
Combine the cream cheese, cheddar cheese, jalapenos, scallions and salt until well-blended. Scoop out into 8 even lumps onto a Silpat or parchment-lined sheet pan. Freeze for at least one hour, up to 3 hours, until very hard.

Make the Mother Dough:
Combine the flour, salt and yeast in the bowl of your stand mixer – by hand – using the dough hook attachment like a spoon. Stir by hand as you add the water, mixing for one minute until the mixture is loosely coming together but is still somewhat a mess.

Engage the bowl and dough hook with the mixer and mix the dough with the machine on the lowest speed for three minutes, the dough should be smooth and cohesive. Knead for four more minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.

Brush a large bowl with a light coating of grapeseed oil and turn the dough into it. Cover it with plastic wrap and let the dough proof at room temperature for 45 minutes.

The dough will rise and have a smooth outer surface – the dough is now ready to use. If you don’t use it immediately, refrigerate it for up to three days; bring it to room temperature before using in a recipe. Or you can freeze it for up to one week.

Stir together the flour, salt, and yeas. Slowly add the water while you continue to stir. Mix for 1 minute.

Make the Everything Bagel Mix:
While the dough proofs, prepare the bagel mix by combining the Everything Bagel Mix ingredients in a small bowl. Store in an airtight container until ready to use – up to six months.

Make the Bagel Bombs:

Heat the oven to 325 degrees and line a large baking sheet with parchment paper or a Silpat liner.

Punch down (half of) the dough and flatten it onto a smooth (floured) surface. *(Store the other half of the dough in the fridge for up to three days or in the freezer for a week.) It might be sticky – if it is, use flour as needed. Use a dough cutter or pizza cutter to divide the dough into eight equal pieces. Use your fingers and palms to stretch the dough into thin discs like small pizzas, about 3-inches wide.

Put a cream cheese plug into the center of each piece of dough and bring the edges up around and pinch to seal the plug completely. Roll the dough between the palms of your hands to ensure it is sealed. They should resemble dinner rolls at this point.

Arrange them onto the prepared sheet pans about 3 inches apart. Whisk the egg and water together and give each bagel bomb a healthy bath of egg wash – make sure the whole surface is covered – and then give each a liberal sprinkling of the bagel mix – don’t be afraid to use it all!

Bake the bagel bombs for 30 minutes – or more – until they are golden brown and a few may have exploded a little cream cheese – that explosion was my favorite part of these!

Cassie’s Notes:
The original recipe calls for a Bacon, Scallion and Cream Cheese Plug – I’ve been on a Jalapeno-Cheddar kick lately so I was craving that combination in these. Feel free to fry up some bacon instead and make sure to add a few drops of the bacon grease to the plug mixture as directed in the cookbook.

I baked these for about 40 minutes because I kept wanting a little more color on them – I think I could have flattened my dough out a bit more and they would have taken less time.

Slightly adapted from Momofuku Milk Bar

Check out the other Milk Bar Monday Ladies’ posts:

Audra – The Baker Chick

Krissy – Krissy’s Creations 

Erin – Big Fat Baker

Milk Bar Bagel Bombs

This post contains affiliate links.

 

56 Responses to “Milk Bar Monday – Bagel Bombs”

  1. #
    Liz @ The Lemon Bowl — March 11, 2013 @ 7:11 am

    This recipe is impressive!! I made pizza dough from a package yesterday and was nervous. 🙂

  2. #
    Cookbook Queen — March 11, 2013 @ 7:50 am

    I wish all bagels came like this!! The filling sounds amazing.

  3. #
    Erin | The Law Student's Wife — March 11, 2013 @ 8:03 am

    I love soft bread stuffed with goodies-especially the gooey cheesy variety! These look stellar Cassie!

  4. #
    Tahnycooks — March 11, 2013 @ 8:08 am

    Oh my, these would be perfect with my salad this afternoon! Yum! Thanks for sharing.

  5. #
    Audra | The Baker Chick — March 11, 2013 @ 8:09 am

    Your bombs turned out amazing Cassie! Thanks for the suggestion of peppers- I really loved the extra kick.

  6. #
    Kelly Senyei | Just a Taste — March 11, 2013 @ 8:17 am

    These look incredible, Cassie! What I would give to be snacking on one with my coffee this morning… yum!

  7. #
    nicole @ I am a Honey Bee — March 11, 2013 @ 8:19 am

    OMG. Never heard of these! These look incredible. I love the Everything and Jalepano Cheddar Cream Cheese combo. Everything bagels are my favorite… must try these

  8. #
    Gerry @ foodness gracious — March 11, 2013 @ 8:27 am

    Wow, these sound amazing!! Totally my kind of breakfast…

  9. #
    Bev @ Bev Cooks — March 11, 2013 @ 8:38 am

    I wanna get bagel bombed!

  10. #
    Ali | Gimme Some Oven — March 11, 2013 @ 8:45 am

    Wow – these sound incredible! Love the jalapeno cheddar cream cheese twist too!

  11. #
    sally @ sallys baking addiction — March 11, 2013 @ 8:53 am

    I NEED to try this mother dough recipe! I have plenty of “master batter” recipes like that, that I jsut like to use as a starting point. But not a bread recipe. These bombs look and sound incredible Cassie. Everything bagels are one of my favorites, too!

  12. #
    Meagan @ A Zesty Bite — March 11, 2013 @ 9:28 am

    Anything stuffed is a winner to me! These bagel bombs look great Cassie.

  13. #
    Tracey — March 11, 2013 @ 9:35 am

    Oh my word, I need these!! This book is seriously so much fun, I actually broke down and bought a copy recently so I could stop borrowing it from my library 🙂 I hadn’t seen these yet, but with that cheesy center they’ve totally climbed to the top of my to-do list!

  14. #
    Miss @ Miss in the Kitchen — March 11, 2013 @ 9:52 am

    I would love to try these, the filling is amazing!

  15. #
    Erin @ The Spiffy Cookie — March 11, 2013 @ 9:59 am

    OMG I would love to have several of these right now

  16. #
    Sues — March 11, 2013 @ 10:11 am

    I have never heard of bagel bombs before, but now I have no idea how I’ve been living without them!!

  17. #
    Heather | Farmgirl Gourmet — March 11, 2013 @ 10:15 am

    These remind me of “Slugs” at Los Bagels in California. I grew up in slug country…nice, right? Anyway, these look so fun! Love the filling surprise.

  18. #
    Laurie {SimplyScratch} — March 11, 2013 @ 10:54 am

    Wowza Cassie! These sound incredible!

  19. #
    Laura (Tutti Dolci) — March 11, 2013 @ 11:06 am

    Love that cheesy center!

  20. #
    natalie@thesweetslife — March 11, 2013 @ 11:11 am

    basically drooling at my desk thinking about biting into one of these!

  21. #
    Kari@Loaves n Dishes — March 11, 2013 @ 11:20 am

    Cassie, these Bagel Bombs are the bomb! Love the surprise in the center!

  22. #
    Anna @ Crunchy Creamy Sweet — March 11, 2013 @ 11:20 am

    These look incredible, Cassie! I love that you went with jalapeno cheddar combo. Yummers!

  23. #
    Anna (Hidden Ponies) — March 11, 2013 @ 11:32 am

    I love this idea – much better than a hole in the middle!! Good call on leaving out the onion…I also find it can be too dominant in “everything” bagels.

  24. #
    Meagan @ Scarletta Bakes — March 11, 2013 @ 11:47 am

    Woah, Cassie, these look AMAZING! I love the adjustments that you made to the plug… jalapeno/cheddar is like MADE for these bombs!

  25. #
    Sommer@ASpicyPerspective — March 11, 2013 @ 12:07 pm

    These are the BOMB! Hahahaha… sorry that was lame.

  26. #
    Paula - bell'alimento — March 11, 2013 @ 12:27 pm

    oh. My. GOSH!

  27. #
    Joanna @ Midwestern Bite — March 11, 2013 @ 1:15 pm

    I found the Milk Bar Monday ladies on a google spree after I got the Milk Bar cookbook for Valentines day. I haven’t had a chance to make any of the recipes yet but I have loved reading through your past posts and I can’t wait to get into the cookbook!!! Have a great day 🙂

  28. #
    Nicole @ Youngbrokeandhungry — March 11, 2013 @ 1:58 pm

    Oh my! These bagel bombs look so good! I like your mixture more then the bacon one. The spicy kick is exactly what they need.

  29. #
    carrian — March 11, 2013 @ 2:00 pm

    Ooozy cheese is totally my favorite as well!

  30. #
    Kate @ Kate from Scratch — March 11, 2013 @ 3:17 pm

    These sound wonderful!

  31. #
    Averie @ Averie Cooks — March 11, 2013 @ 3:37 pm

    Glad that you loved the recipe for bagels and the density issue was solved and also leaving out the onions that you’re right always seem to overpower everything bagels. Beautiful, Cassie!

  32. #
    Erika @ The Hopeless Housewife — March 11, 2013 @ 3:48 pm

    Love the spicy centers!

  33. #
    Lauren at Keep It Sweet — March 11, 2013 @ 3:56 pm

    I’m drooling over these on everyone’s posts! I like how you swapped the filling, I’d probably try something similar. They look so delicious!

  34. #
    Erin @ Dinners, Dishes, and Desserts — March 11, 2013 @ 4:14 pm

    Love homemade bagels, and this is such a cool idea! Love the idea a “plug” in the center.

  35. #
    Jessica@AKitchenAddiction — March 11, 2013 @ 4:56 pm

    These are my kind of bagels! Love the oozing, cheesy center!

  36. #
    Julie @ Table for Two — March 11, 2013 @ 6:01 pm

    anything that is called a bagel bomb is something that needs to be on my plate asap – these sound and look fantastic!!

  37. #
    Jennifer @ Mother Thyme — March 11, 2013 @ 6:14 pm

    These are the bomb! I love the cheesy center.

  38. #
    Meghan — March 11, 2013 @ 7:59 pm

    Yum! Love the cheesy jalapeno filling!

  39. #
    Stephanie @ Eat. Drink. Love. — March 12, 2013 @ 1:10 am

    Can you toss some of these bombs my way please?!

  40. #
    Chung-Ah | Damn Delicious — March 12, 2013 @ 2:10 am

    Oh my – it seems like a bit more work than I’m used to but so worth it!

  41. #
    Jackie @ The Beeroness — March 12, 2013 @ 10:28 am

    I could only make these when I had guests over because I would eat all eight.

  42. #
    katie — March 12, 2013 @ 4:22 pm

    yum! I’m all for a bagel bombs! 🙂

  43. #
    claire @ the realistic nutritionist — March 12, 2013 @ 5:52 pm

    These look fantastic!

  44. #
    ashley - baker by nature — March 12, 2013 @ 8:46 pm

    These are SO awesome, Cassie! I’m a bagel fiend, so these are a must make.

  45. #
    Megan {Country Cleaver} — March 12, 2013 @ 10:10 pm

    Shut the front door – I love bagels! End all be all of the carb family. I just made my first batch over the weekend, divine! These no doubt are insane!!

  46. #
    Brenda @ a farmgirl's dabbles — March 12, 2013 @ 11:11 pm

    Oh my, these look awesome! I just took a Bruegger’s Bagels tour today, into their kitchen, so I have bagels big on my mind, yum!

  47. #
    Liren — March 13, 2013 @ 9:55 pm

    If I’ve learned anything from Tosi’s Momofuku recipes, they are a labor of love, but this looks SO worth it!

  48. #
    Marly — March 14, 2013 @ 7:35 am

    I never thought of putting something inside a bagel like this. Great idea! Thanks for sharing!

  49. #
    Anita at Hungry Couple — March 16, 2013 @ 1:09 am

    Oh, my goodness. These are so outside my baking comfort zone but I so, so, so want to make these…and eat these! 🙂

  50. #
    Mercedes@Satisfy My Sweet Tooth — March 16, 2013 @ 9:56 am

    These look like what dreams are made of! Quite an effort, but I bet every minute was worth it!

  51. #
    Kathryne — March 20, 2013 @ 8:18 pm

    I love the concept of mother recipes! And bagel bombs, too. I’d love to treat myself to one of these! Hope you’re enjoying your new town and your new home, Cassie.

  52. #
    Gina — March 27, 2013 @ 10:27 am

    I was looking for a different roll recipe to try when I found these. I really love the filling, I might try adding a bit more yeast to see if it makes them a little lighter? Hope you have a wonderful Easter.

  53. #
    baconexplosion — May 6, 2013 @ 2:43 am

    Fantastic article. I was looking at frequently this particular blog site exactly what impressed! Particularly helpful data especially the very last section 🙂 I actually take care of such information considerably. I’d been looking for this unique information for years. Cheers and greatest involving success.

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