Bagel Bombs Stuffed w/ Vegan Veggie Cream Cheese
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- Recipe Card
Recipe Card
ingredients
Bagel Bombs
- 3/4 cup warm water
- 1/2 tsp honey
- 1 packet active dry yeast
- 2 cups bread flour
- 1 tsp salt
ingredients
Poaching Liquid
- 4 cups water
- 2 tablespoon brown sugar
- 1 tablespoon baking soda
- 1 tsp salt
ingredients
Vegan Veggie Cream Cheese
- 8 ounces plain vegan cream cheese
- 2 tablespoon minced carrot
- 2 tablespoon minced red bell pepper
- 2 tablespoon minced chives
- 2 tsp lemon juice
- 1 tsp minced fresh dill
- 1/4 tsp salt
- 1/4 tsp white or black pepper
Method
Step 1
Start by making your bagel bomb dough. With a fork, whisk warm water and honey in a medium sized bowl. Add in the packet of yeast and gently whisk in. Let activate for 5 minutes.
Step 2
After 5 minutes, use the fork to mix in the bread flour and salt. Once the dough starts to form, transfer it onto a lightly floured surface. Knead for 5 minutes.
Step 3
Add the dough to a large oiled bowl and let rise for 1 hour.
Step 4
While the dough is rising, make your vegan veggie cream cheese. Use an electric hand mixer to mix all the cream cheese ingredients together: vegan cream cheese, carrot, red bell pepper, chives, lemon juice, dill, salt, and pepper. Mixing by hand will work too.
Step 5
Line a large plate with parchment paper. Add 10 dollops of cream cheese onto the parchment lined plate, each 1Tbs. Put them in the freezer while the dough continues to rise. Store the rest of the cream cheese in an airtight container and keep in the fridge.
Step 6
After the dough has fully risen, punch down the dough to release air. Knead a few times on a lightly floured surface. Separate the dough evenly into 10 small balls. Take the cream cheese out of the freezer.
Step 7
Using your hands, flatten each dough ball and wrap it around 1 dollop of frozen cream cheese. After each dollop of cream cheese is rolled into dough, let these rest for 20 minutes.
Step 8
Preheat the oven to 375°F.
Step 9
Optional: if you’re not vegan, create your egg wash by whisking 1 egg in a small bowl.
Step 10
Start prepping your poaching liquid by adding water, brown sugar, baking soda, and salt to a large pot. Set over high heat.
Step 11
When the poaching liquid starts boiling, use a slotted spoon to lower 5 bagel bombs into the liquid. Cook each bagel bomb for 45 seconds and use the slotted spoon to transfer onto a large cutting board.
Step 12
Lower the next 5 bagel bombs into the liquid and cook for 45 seconds. Transfer onto the same large cutting board.
Step 13
Optional: if you’re not vegan, use a brush to apply the egg wash to the outside of the bagel bombs.
Step 14
Top each bagel bomb with whatever topping you want: everything bagel seasoning, poppy seeds, sesame seeds, herbs, or extra salt.
Step 15
Place the bagel bombs on a baking sheet lined with parchment paper. Bake in the oven for 20-23 minutes or until golden brown.
Step 16
Serve with your extra cream cheese and enjoy!