Bagel Bombs
Prep time: 
Cook time: 
Yield: 16 bagel bombs
Adapted slightly from the Momofuku Milk Bar Cookbook, by Christina Tosi
Bacon, Jalapeno, and Cream Cheese Stuffing:
  • 8 slices bacon (the smokier the better)
  • 14 oz cream cheese
  • 1 medium jalapeno pepper- minced
  • 2 teaspoons sugar
  • 2 teaspoon kosher salt
For the "Mother Dough":
  • 3½ cups flour
  • 1 tablespoon kosher salt
  • 1⅛ teaspoons active dry yeast
  • 1¾ cups water, at room temperature
  • 1 tablespoon vegetable oil
For the Egg Wash Topping:
  • 1 egg, beaten
  • ½ teaspoon water, at room temperature
  • 4 tsp each of dried garlic, dried onion, poppy seeds and sesame seeds
  • 2 tsp kosher salt
For the Cream Cheese Stuffing:
  1. Cook bacon in a skillet over medium heat until it's auburn brown and crunchy. Remove it from the pan and chop it into small pieces; set aside. (Reserve the bacon grease.)
  2. Put cream cheese in the bowl of a stand mixer fitted with a paddle attachment and cream it on medium speed. Pour in 1-2 tablespoons of reserved bacon fat and continue creaming at a lower speed. Scrape down the sides of the bowl and add the chopped bacon, jalapenos, 2 teaspoons sugar, and 1 teaspoons salt. Continue mixing until everything is incorporated and creamy.
  3. Scoop the cream cheese mixture onto a sheet pan in 16 even lumps. Freeze until rock hard (about 1 to 3 hours).
For the Mother Dough:
  1. Stir together 3½ cups flour, 1 tablespoon salt, 1⅛ teaspoons active dry yeast in the bowl of your stand mixer -- do it by hand, using the dough hook like a spoon. Continue stirring by hand as you add 1¾ cup water, mixing for 1 minute, until the mixture has come together in a shaggy mess.
  2. Engage the bowl and hook 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. Then knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.
  3. Brush a large bowl with 1 tablespoon vegetable oil and transfer the dough ball into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes.
For the Topping and Assembling:
  1. Preheat the oven to 325 (F).
  2. Punch down and flatten the dough on a smooth, dry countertop. Use a dough cutter to divide the dough into 16 equal pieces. Use your fingers to gently stretch each piece of dough out into a mini pizza between 2 and 3 inches wide.
  3. Put a frozen cream cheese portion in the center of each dough circle. Bring up the edges of each round and pinch to seal so that the cream cheese plug is completely contained, then gently roll the ball between the palms of your hands to ensure that the bomb has a nice, round, dinner roll-y shape. Arrange the bombs 4 inches apart on a parchment or Silpat lined baking sheet.
  4. Whisk 1 egg together with ½ teaspoon of water to create the egg wash. Brush a generous coat of this wash on the buns. In a small, separate bowl, stir together the salt, poppy seeds, sesame seeds, garlic and onion. Sprinkle a heavy, even coating of this mixture all over the bagel bombs.
  5. Bake the bagel bombs for 20 - 30 minutes. While in the oven, the bombs will turn golden and a few may have cream cheese explosions. (Once they have cooled just a little, you can use your fingers to tuck the cream cheese inside, or leave them as is.) Continue baking until you see this happen.
  6. Serve warm. Leftovers can be kept air-tight and warmed in a toaster oven before serving.
Recipe by The Baker Chick at