Bagel Bomb with Spring Onion Cream Cheese
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Recipe Card
ingredients
- 1 16 ounce package cream cheese, room temperature
- 1 cup spring onions, thinly sliced
- 1 can Immaculate Baking Organic Flaky Biscuits
- 2 tablespoons honey
- bagel seasoning, optional
Method
Step 1
In a large bowl, mix softened cream cheese and spring onions until well incorporated. Divide the cream cheese into 8 equal-sized balls and freeze for at least an hour.
Step 2
Line a baking sheet with parchment paper or silpat.
Step 3
Open can of Immaculate Baking Organic Flaky Biscuits and separate the biscuits on a lightly flour-dusted work surface. Roll out each biscuit dough to about 5” rounds.
Step 4
Place a frozen cream cheese block in the center of each round. Pinch together the dough to surround the cream cheese tightly. Place the bagel bomb seam side down onto the baking sheet. Refrigerate the bagel bombs for about 10 minutes.
Step 5
Preheat oven to 350F. Bring 3 quarts of water to a boil in a large pot. Add honey to the pot and stir. Drop bagel bombs into the water and boil for about a minute and half. Use a strainer to remove bagel bombs from the water and place on a clean, dry kitchen towel or paper towels to soak up excess liquid. If needed, reshape or re-pinch the seam together.
Step 6
Place the bagel bombs onto the baking sheet again with seam side down. Top with bagel seasoning and place in oven. Bake for 16-19 minutes. Cool slightly before eating.