- 360g (1 ½ Cups) Water
- 675g (5 Cups + 6 Tbsp) Bread Flour
- 3.75g (1 ½ tsp) Instaferm Red
- 30g (2 Tbsp + ¼ tsp) Sugar
- 20g (2 Tbsp + 2 tsp) Non-Diastatic Malt Powder
- 13g (1 Tbsp) Salt
- Poaching Liquid:
- 5L (21 Cups) Water
- 15g (2 Tbsp) Non-Diastatic Malt Powder
- 10g (1 ½ tsp) Baking Soda
- Bagel Bomb Fillings:
- Pizza filling:
- 240g (8 oz) Cream Cheese
- 240g (8 oz) Mozzarella Cheese, Shredded
- 30g (2 tbsp) Tomato Paste
- 1g (½ tsp) Oregano, Dried
- 5g (1 ½ tsp) Basil, Fresh Chopped
- 0.5g (¼ tsp) Red Chili Flake
- 8 slices Pepperoni
- 8 small Mozzarella Balls
- Strawberry cream cheese filling:
- 240g (8 oz) Cream Cheese
- 125g (4 oz) Strawberry Jam
- Confit Duck & Apricot Filling:
- 225g (4oz) Confit Duck
- 225g (8oz) Cream Cheese
- 113g (4oz) Apricots
- 60g (2oz) Caramelized Onions
- Stand Mixer
- Large Heavy Bottom Pot
- Ice cream scoop
Active Time: 45 Minutes
Total Time: 3 Hours 15 Minutes
6-8 Bagel Bombs
In a stand mixer, combine the flour, sugar, Non diastatic malt powder, salt and yeast. Mix for 30 seconds to a minute until just combined. Add the water and mix until it creates a stiff dough.
Mix for 20 minutes. It is a pretty firm dough, so if your mixer appears to be struggling remove from the bowl and knead until it’s a nice smooth dough.
Cover and rest for 20 minutes.
Cut Dough & Proof
Return the dough to your work surface and portion into 6 – 8 pieces, (186g – 140g) each and roll into balls
Cover and proof for 1 hour before moving on.
Choose the bagel filling of your choice. You can also be creative and use any filling you would like. We do suggest that cream cheese is always used as a binder as other fillings can become dry once cooled.
All of the bagel fillings can be prepared by placing the ingredients in a stand mixer with a paddle attachment and mixing until smooth.
Preheat a oven to 425°F.
On a lightly floured surface press out the dough balls into a disk. The center of the dough should be slightly thicker than the outside edges of the disk. This will keep the fillings centered.
Use a 1-2 oz ice cream scoop. Scoop the bagel bomb filling of your choice into the center of the dough. Fold the dough around the filling and pinch all the seams together. Be sure to not let any of the cream cheese seep out as it will make the seam not fully seal. The pizza bagels can have thin slices of pepperoni and a small mozzarella ball added to them for added effect.
Once fully sealed flip the bagel bomb over and place it on a sheet pan lined with a non stick mat or greased parchment paper.
Allow them to proof for 20 minutes before boiling.
Bring the water, non diastatic malt powder and baking soda to a rolling boil in a large heavy bottom pot.
Place 4 bagel bombs in the pot and cook for 10-30 seconds.
Carefully remove the poached bagel bombs and place them back on the lined sheet pan.
Top Bagels, Bake & Serve
Coat the tops of the bagels with egg wash and coat with your favorite toppings. For sweet bagels we prefer some coarse brown sugar, more savory bagels we like an everything bagel mixture or even herbs and spices.
Place in oven and bake for 15 minutes of until golden brown.
Remove and place on a cooling rack before serving.