Ok – I know, I know – I am about to write a recipe that is not sweet. But everyone needs a some savory in their life! These bagel are – wait for it – the bomb. And another Milk Bar recipe, are we even surprised?
Since I have made it my mission to bake through the Milk Bar cookbook, these instantly caught my eye. I know they are not a dessert, but bacon and cream cheese? Count me in! I know from reading online that Tosi is currently working on sweet “bombs” and I am sure they will be wonderful. You could honestly fill these with whatever you wanted. Vegetarian? No biggie. Fruit? Works for me!
The recipe uses half a recipe of her mother dough, which is her base dough recipe for multiple different recipes throughout her book. So what I did was make a full dough recipe and split it in half, using half for the bagel bombs and half for the cinnamon bun pie. It was truly a win-win situation. I have listed the ingredients below for half the recipe, but just double everything and you will have the full recipe!
(This is half of the original dough recipe)
275g (1 3/4 cups) flour (Tosi uses bread flour for all recipes)
6g (1/2 tbsp) kosher salt
2g (1/4 packet or 1/2 tsp) active dry yeast
185g room temperature water
30g (3 tbsp) flour for dusting
•Bacon & Scallion Cream Cheese Plugs•
50g (1 3/4 ounce) cooked bacon
200g (7 ounces) cream cheese
2g thinly sliced scallions (green onions)
5g (1 tsp) granulated sugar
2g (1/2 tsp) kosher salt
•Everything Bagel Mix•
3g (3/4 tsp) kosher salt
6g (1 tbsp) white sesame seeds
4g (2 tsp) black sesame seeds
4g (2 tsp) poppy seeds
4g (1 tbsp) dried onions
2g (1/2 tsp) onion powder
1g (1/4 tsp) garlic powder
4g (1/2 tsp) water
» For the mother dough:
› Stir together the flour, salt and yeast in the stand mixer bowl. Do this by using the dough hook like a spoon by hand. Continue stirring with the dough hook and add the water – for about 1 minute. The mixture should come together into a shaggy mess.
› Engage the hook and bowl and mix on the lowest speed for 3 minutes, until the ball is smoother and more cohesive. Knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and when poked should bounce back softly. Tosi states 7 minutes is the perfect amount of kneading time for this dough.
› Brush a large bowl with oil and put dough into it. Cover with cling film and let dough sit and proof for 45 minutes to an hour at room temperature. Store in the fridge in a container twice the size for up to 3 days. Let sit at room temperature for up to 30-45 minutes being using.
» For the bacon & scallion cream cheese plugs:
› Cook the bacon in a skillet until brown and crispy. Remove from pan and let cool. Chop into small pieces. Save some of the bacon fat from the skillet in a separate bowl.
› Cream the cream cheese on a medium speed for 1-2 minutes. Pour in the reserved fat and combine. Add the chopped bacon, scallions, sugar and salt and mix until incorporated.
› Scoop out 8 equal lumps onto a pan. Freeze until rock hard, about 1-3 hours. Once they are frozen solid, they can be stored for up to 1 month in an airtight container.
» For the everything bagel mix:
› Mix all spices together in a small bowl. The mix is best used within 6 months but will be good forever in the pantry.
» Assembling the bagel bombs:
› Preheat the over to 325 degrees F.
› Punch down and flatten down the dough. Use a dough cutter and divide into 8 equal pieces (I weighed mine out to be super even – this is not necessary though). Use your fingers to stretch out dough into a round disc (like a mini pizza) about 2-3 inches wide.
› Put a cream cheese plug in the center of each circle. Bring up the edges of each round and pinch together so no cream cheese is showing. Gently roll between your palms to create a nice round (dinner roll type) shape. Arrange them about 4 inches apart on a lined baking sheet.
› Whisk the egg and water together and brush a generous coat on the buns. Sprinkle a heavy even coating of the bagel mix over each one. Every part should be covered, except for the bottoms.
› Bake for 20-30 minutes. They will become a nice deep brown color and you may see a few cream cheese explosions. Continue baking until you see this happen (make took 25 minutes)! They are best served warm out of the oven or flash cooked in the oven or microwave to warm them up later. They will keep for up to 3 days in the fridge wrapped in plastic.