Everything Bagel Bombs

4.29 from 7 votes

These brunch-friendly rolls are inspired by Bagel Bombs from Momofuku Milk Bar, but use a soft, tender roll. Fill them with cream cheese and top with Everything Bagel Seasoning for a savory all-in-one bread inspired by bagels.

Prep Time1

Cook Time20

Total Time1 20

Course: Bread

Keyword: breakfast, brunch, Homemade bread

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.00

Equipment

Stand Mixer
2 8-inch Round Baking Pans or 1 9x13 Baking Dish
Serrated Knife

Ingredients

For the Rolls:

1 1/2 cups warm water (110°F / 43°C)
1 tablespoon instant or "fast-acting" yeast
2 tablespoons sugar
4 cups all-purpose, divided, plus more for dusting (500g)
1 teaspoon kosher salt

For the Filling:

12 ounces cream cheese (use block cream cheese for the best results)

For Topping:

2 tablespoon unsalted butter, melted (2 Tablespoon = 28g)
2 tablespoon Everything Bagel Seasoning

Instructions

In the bowl of a stand mixer fitted with the dough hook, stir together warm water, yeast, and sugar. Let stand until creamy, about 5 minutes.
Next, slice the block of cream cheese into 12 even (or close to even) pieces. Place these on a parchment-lined sheet pan or plate and freeze while preparing the dough.
Return to the yeast mixture, and add 2 cups flour and salt. Mix on low until ingredients come together.
Add remaining 2 cups flour and mix again on low until flour is fully incorporated.
Increase the speed to medium and knead until the dough is smooth and elastic, about 5 minutes. (The dough will be very sticky and soft at the beginning of the mixing time, but should start to come together. You can add more flour a bit at a time as needed to help it come together, but wait until after it has been mixing for about 4 minutes before adding it. The key to light fluffy rolls is adding as little extra flour as possible.)
Remove the bowl from the mixer and scrape down the sides so that the dough gathers in the bottom. Cover with a dish towel. Let the dough rise in a warm place until doubled in volume, about 20 minutes. (I like to turn on the oven's light and let the dough rise inside the oven. The light produces just enough heat to help the dough rise quickly. In a cool room, it will take about 30 minutes to double.)
Lightly grease two 8-inch round cake pans or a 9×13 baking pan.
Turn the dough out onto a floured surface and form it into an even ball. Dust the top of the dough with some more flour.
Using a serrated knife, cut the dough into quarters. Slice each quarter of dough into 3 even pieces (you should have 12 pieces of dough).
Dust your hands with flour to prevent sticking. Working with one ball of dough at a time, gently flatten into a round disk. Add one piece of frozen cream cheese to the center and wrap the dough around it, pinching the eggs closed very firmly to completely enclose the cream cheese. (Make sure to seal these tightly so the cream cheese doesn’t leak out during baking.)
Place dough balls into prepared pan(s) with the seams facing down.
Heat oven to 400°F / 200°C. Cover the rolls with a dish towel and put them near the warm oven to rise for 20 minutes.
Lightly brush the rolls with the melted butter. Top with Everything Bagel Seasoning.
Bake until golden brown, 16 to 22 minutes. (Note: If there is space between the rolls such as when using cake pans, the rolls should finish on the lower end of the cooking time. If baked in tight rows like in a 9x13 pan, they should need the longer cook time.)
Let the rolls cool slightly and then gently flip the pan over to remove the rolls. These are best served warm, within an hour or two of baking.

Nutrition