You guys there's a reason I'll post here mainly desserts. Although I love my sweets, I as a sucker for something delicious and tasty. So much so that I find it almost impossible to show all patience after finishing baking / cooking a tasty dish. Where with candy, I do not usually have a problem waiting to taste until my photos are made and fun to watch, I zero self-control with salty deliciousness. As these bagel bombs. I just try one right away ... and then another. Then I thought, "I can still take pictures of only 6 bombs," only to turn around a hungry husband who also wanted to try Before we knew it, 4 of them were gone and I just understand. images I had broken would do.
so even if I wasn 't able to take a lot of time with these pictures, I hope they go around showing you how delicious these babies were. I mean addictively good. Imagine all crispy and soft bagel with cheese as the hot cream, jalapeno bacon-oozing. I mean come on.
And you all believe that considering this is a recipe Christina Tosi, it is actually very easy? I mean as simple as doing the filling, which makes a paste of single yeast, filling- and cooking. compared to cakes and desserts recipes multifaceted than we did pre he was a piece of cake. (Although much easier than the real cakes.)
The options-flavors are endless, and some of the other girls MBM actually put their own spin on the filling based on what they had at hand. I followed the recipe almost exactly, subbing for jalapenos and green onions using a little less fat than bacon Tosi suggested. (I could not bear to use it.)
I'm already scheming other ideas- like a bomb soft bagel with cinnamon sugar and cheese of sweet cream filling. I like the idea of a basket of these on my brunch table do
Note: Not Photos- exploding bombs topping cream cheese after cooking. Worries- not just stuff it back filling after it is cooled somewhat.
Please check the beautiful "bombs" made by the other Milk Bar Girls Monday:
Cassie | Bake Your Day
Krissy | The creations of Krissy
Erin | Big Fat Baker (with the original recipe that Tosi wrote)
- 8 slices bacon (the smokier best)
- cream cheese 14 oz
- 1 medium jalapeno pepper chopped
- 2 teaspoons sugar
- 2 teaspoon kosher salt
- 3½ cups flour
- 1 tablespoon kosher salt
- 1⅛ active dry yeast coffee spoons
- 1¾ cups of water, at room temperature
- 1 tablespoon vegetable oil
- 1 egg, beaten water
- ½ teaspoon at room temperature
- 4 tsp each dried garlic, dried onion, poppy seeds and sesame seeds
- 2 tablespoons kosher salt
- cook the bacon in a skillet over medium heat until brown and crispy auburn. Remove from pan and chop into small pieces; put aside. (Bacon fat reserve.)
- Put the cream cheese in the bowl of a stand mixer fitted with a spatula and cream on medium speed. Pour 1-2 tablespoons of bacon grease and continue creaming booked at a lower speed. Scrape the bowl and add the chopped bacon, jalapenos, 2 teaspoons of sugar and 1 teaspoon salt. Continue mixing until everything is incorporated and creamy.
- Scoop the cream cheese mixture on a baking sheet 16 even lumps. Freeze until hard rock (about 1-3 hours)
- Mix 3½ cups flour, 1 tablespoon salt, dry yeast 1⅛ active tablespoons coffee in the bowl of your stand mixer - do it by hand, using the dough hook like a spoon. Continue to mix by hand you add 1 ¾ cup water, stir for 1 minute, until the mixture has come together in a shaggy mess.
- Fit the bowl and hook the machine and mix the dough on the lowest speed for 3 minutes, or until the dough is smooth and more consistent. Then knead for 4 minutes at the lowest speed. The dough should look like a wet ball and should gently bounce when pushed.
- Brush a large bowl with 1 tablespoon of vegetable oil and transfer the dough into it. Cover with plastic wrap and let the dough prove at room temperature for 45 minutes
- Preheat oven to 325 ( F)
- deflate and flatten the dough on a smooth work surface, dry. Use a pastry cutter to divide the dough into 16 equal pieces. Use your fingers to gently stretch each piece of dough into a mini-pizza between 2 and 3 inches wide.
- Put a serving of cheese cream frozen in the center of each circle of dough. Bring the edges of each round and pinch to seal so that the cheese cap cream is completely content and then gently roll the ball between the palms of your hands to make the bomb has a beautiful shape, round, dinner roll ahead. Arrange 4 inches bombs on parchment or Silpat lined baking sheet.
- Whisk 1 egg with ½ teaspoon of water to create egg washing. Brush generously with this washing on buns. In a small bowl, mix together salt, poppy seeds, sesame seeds, garlic and onion. Sprinkle a heavy, even coat of the mixture throughout the bombs bagel
- Cook bagel bombs during 20 - 30 minutes. While in the oven, bombs will turn gold and some explosions may have cream cheese. (Once they have cooled a bit, you can use your fingers to get the cream cheese inside, or leave as is.) Continue cooking until you see happen.
- Serve hot. Leftovers can be kept airtight and reheated in a toaster oven before serving.