Scallion and bacon bagel bombs

Bagel bombs are my all-time favorite item from Milkbar. While Milkbar is known for their cakes and cookies and ice cream, I feel like their breads tend to be overlooked, when in reality, they are so delicious. Fluffy buns housing exciting and dynamic fillings, ranging from pizza bombs to scrambled egg to my personal favorite, scallion and bacon. I wanted to make my own rendition off of the classic scallion and bacon bagel bomb, since they are something I love to make – one recipe makes 16, so you have plenty of bagel bombs to go around!


Makes 16 bombs:
For the filling:
8oz cream cheese
1/2 red onion, peeled and diced
2 scallions, minced
3 strips of bacon, rendered until crisp with the fat included

In a bowl, mix together all of your ingredients until fully combined. Scoop into small 1-inch balls and freeze for at least 1 hour – you want these to be rock solid so that they can be pressed into your finished bread dough properly.

For the bread dough:
1 packet active-dry yeast
1/4 cup lukewarm(no warmer than 110 degrees F) water
1/4 cup canola oil
2 eggs
2 1/4 cups all-purpose flour
a pinch of salt

Mix the yeast with water first in a bowl, then let it sit aside for 10 minutes. Once the yeast is bubbly and frothy, mix with everything else. Knead the ingredients into a dough, and continue to knead for at least 5 minutes, until elastic and springy to the touch – the dough should be smooth on the surface, and when you press it, it should mostly spring back up. Rest the dough for 1 hour in the refrigerator, covered. Then divide the dough into 16 pieces, and wrap each piece around the frozen filling. Place each dough bun at least 2 inches apart on parchment-lined sheet trays and let them sit at room temperature for at least 30 minutes.

To finish:
1 egg
1 tablespoon milk
Everything Bagel seasoning

Mix egg and milk together to form your egg wash. Brush the egg wash on top of each assembled bun. Sprinkle on the seasoning. Bake the buns at 350 degrees F for 20 minutes.

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