Bagel Bombs Stuffed w/ Vegan Veggie Cream Cheese

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"Celebrate the weekend with these delicious carb clouds! Life is all about balance and these were exactly what I needed to fuel my busy weekend. Don’t let the idea of bagels intimidate you. They were so easy to make! The hardest part is having to wait patiently while you let the dough rise."
-- @corn-thecook
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  • Recipe Card
Prep time 20mins
Cook time 1hr 15mins
Serves or Makes: 10

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!

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