I had this recipe bookmarked since receiving the Momofuku Milk Bar Cookbook. I ooed and ahhed and reminded myself I will do it one day. As time pass the only thing that turned me off was the instructions, they were written purely for someone with a stand mixer. Sadly I don’t have a stand mixer , I realise this shouldn’t stop me I will make do it with no stand mixer! Now what is this magical thing called a bagel bomb? It’s supposedly a bagel and the inside is a “plug mixture” mostly consisting of cream cheese and bacon. I’m not too sold on calling it a bagel but then again I’m not American so what would I know all I know it is indeed delicious
I did I had a problem with the dough part of the recipe it didn’t seem to rise at all. After 1.5 hours nothing was happening, it seem it grew a tiny bit but definitely not much. There was only an image in the momofuku milk bar book of the bagel bombs and it looked much larger. I googled and it seems like a few other bloggers bagel bombs turned out quite small so my faith got restored. I continued just using the dough as it and I simply love the end result!
I follow a lot of the recipe to a tee but use my hands to knead the dough and made adjustments here and there to suit the Australian Kitchen and my taste. What annoyed me the most is that what is required is “200 grams cream cheese” because cream cheese comes in packets 250grams! Who else gets annoyed by these things? What am I’m suppose to do with the extra 50 grams? Oh wells more into the recipe I guess . The recipe itself is in a few parts but don’t be alarmed it’s a bit lengthy but not hard at all!
Recipe Adapted From Momofuku Milk Bar Cookbook
Bacon, Spring Onion & cream cheese plug:
50-100 grams of smoked bacon*
200-250 grams of a block of cream cheese**
half a stalk of a spring onion thinly sliced
1 teaspoon of sugar
1/2 teaspoon of kosher or sea salt flakes
*use normal bacon if you can’t find, original recipe states 50 grams personally I used 85 grams. If using smoked bacon buy actual “smoked bacon” – I had a few times when people try to sell me smoked bacon but it’s not truly smoked, you can tell by the smell & aroma.
** original recipe states 200 grams of cream cheese but I used a block of 250grams just to make it easier, using a bit more will make the bun a bit richer.
Half of a Mother Dough recipe:
225 grams of plain flour
1.5 teaspoons of kosher salt or sea salt flakes
1/4 a packet of active dry yeast
7/8 cups of room temperature water
a neutral spray oil
1 teaspoon of kosher salt or sea salt flakes
1 tablespoon of white sesame seeds
1 tablespoon of poppy seeds
1/2 an egg or 1 egg yolk (1 egg white is fine but you won’t get the colour)*
1/2 teaspoon of water
* recipe states to use an egg but I found both times I made this I ended up using about 1/2 an egg
For the Plug:
1. Heat oil in a pan cook bacon in a pain over medium heat until well browned. Chopped bacon into pieces. Keep the bacon oil
2. Cream the cream cheese in a bowl by use a hand mixer – mixing on medium speed, add the bacon oil while mixing.
3. Now add the spring onions, sugar & salt and use a spoon to combine the mixture together.
4. Divide mixture into 8 portions on a plate and cover with cling wrap. Place in freezer until frozen solid about 1-3 hours or overnight.
For the Mother Dough:
5. Sift flour in a bowl and add yeast & salt. Then add water, use a spoon to combine.
6. Place on a clean bench and start kneading the dough quite a number of times until it’s smooth.
7. Brush oil in the bowl and place dough inside to rest for 90 minutes. My dough did not double it turned out fine
For the Bagel mix:
8. Mix everything together, can be kept for 6 months
The Bagel Bomb
9. Pre-heat the oven to 165 degrees
10. Flour a clean bench a little and slightly knead the dough, then divide into 8 portions. At this point my dough was very sticky so do add more flour if needed.
11. Roll each portion flat into pieces about 5-8cms circle
12. Place the frozen plug in the middle of the circle. Wrap the dough around the plug until it’s well covered. It should be slightly round with a bit of a flat base.
13. Arrange bagels on a baking tray with baking paper, making sure there is a few cms between each one
14. Mix egg and water together and coat bagels with egg wash.
15. Sprinkle bagel mix on top of the bagels.
16. Place bagels in the oven for 20-30 minutes. Don’t be alarmed if cream cheese splits out, this is normal and happen to all my bagels
17. Serve bagels warm or can be keep for 3 days. Please sure to warm them up in an oven before eating! My husband brought a few to work, we wrapped in foil and he placed it in the toaster press! This works too!