Milk Bar Monday – 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.
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.
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.
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!
For the Bagel Bombs:
1/2 recipe of Mother Dough, proofed (recipe follows)
1 recipe Jalapeno Cheddar Cream Cheese plugs (recipe follows)
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
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)
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!
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
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