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Friday, December 28, 2012

Bagel Bombs

Mmm the house smells so good with the aroma of these Bagel Bombs wafting...
 I probably shouldn't have made these so close to dinner time.  Oh well, I'm having bagel bombs and oysters on the half shell for dinner tonight.
8 ounces cream cheese
1/2 tsp chili powder
1/2 tsp paprika
1 teaspoon sugar
1/2 tsp salt
1/2 Tbsp salt
1 3/4 cups (or 225 grams) flour + a few handfuls
1/4 packet (or 1/2 teaspoon) active dry yeast
7/8 cups (or 185 g) room temperature water (warm enough to activate but not so hot it kills the yeast)
3/4 tsp salt
2 tablespoons sesame seeds
2 teaspoons poppy seeds
1 tablespoon dried onions
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 egg + 1/2 tsp water
1.  Make the filling.  Whip together the cream cheese and other stuff.  I used some random spices but fresh herbs would be nice.  On some parchment paper, place 8 equal doses of the filling, then pop into the freezer.
2.  Make the dough.  I don't have a fancy machine.  I used my bare naked hands.  In some warm (not hot) water, let the yeast dissolve a few minutes.  Then mix it with the flour and salt.  Keep mixing with those muscles.  It should be a wet sticky mess.  I added a bit more flour because it wasn't coming together.  It should end up being a wet sticky ball.
3.  Brush a plastic bowl with some oil and place the sticky ball into it.  Cover with a towel and let rise at least 2 hours.  Mine took forever to rise.  I even made a second batch because I thought I had killed my yeast with water that was too warm.  They both ended up rising after a long long time.
4.  Make your topping.  Mix together all the good stuff in a bowl.  Make your wash.  Whisk together the egg and bit of water.  Preheat oven to 325°F or 160°C.
5.  When the dough has risen, knead it a bit on a flat dry floured surface.  Separate into 8 equal parts.  Make mini pizzas with each part, then plop a piece of frozen filling into each pizza.  Fold the dough over and roll the ball around in your hands so the seams close.
6.  Place all your bagel balls onto some parchment paper, well separated because these things will expand.
6.  Brush some wash onto each ball, then liberally sprinkle the topping onto all sides.
7.  Cook in oven for 25-35 minutes until they are nice and golden and you see little explosions going on.

Explosions are good.  Very good.
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