To say we love Everything Bagels would be an understatement. We L-O-V-E them! While manufacturers make gluten-free Everything Bagels, they are not readily available in our area; so I did some digging and testing. My tests failed. My children became restless as their cravings for these bagels increased. My patience grew thin and soon we all just gave up ever eating Everything Bagels again. Until one day I stumbled across a site called Amateur Gourmet and found a simple, no boil, recipe for Everything Bagel Bombs.
The recipe wasn’t gluten-free, but that was easily fixable. So after months of waiting, I finally gave in, sat down, converted the recipe, and made the most delicious, simple everything bagels! The best part was, at least for me, it was already stuffed with cream cheese!!!! Yep, the bomb part is cream cheese oozing out from the middle. My favorite!
I also made a couple without the cream cheese filling for one of my daughters and while it didn’t “fluff” like the rest of them, she said they were really delicious. I can see potential in this dough for many more bagel flavors! And of course, many more Everything Bagels.
Here it is; my notes are in italics:
Everything Bagel Bombs
adapted from Amateur Gourmet’s Everything Bagel Bombs
Cream Cheese Filling:
8 oz cream cheese – Lucerne and Philadelphia is gluten-free. Please note that the Philadelphia Cream Cheese contains Whey Protein, Lucerne’s does not.
Green onions or Scallions, greens only, thinly sliced
1 tsp sugar
1/2 tsp kosher salt – this was a bit to salty for our taste, try adding an 1/8 tsp at a time and tasting in between.
1 3/4 cups Wholesome Chow all-purpose gluten-free flour – try whatever gluten-free mix you have on hand.
1/4 packet (or 1/2 tsp) active dry yeast
7/8 cup room temperature water (warm enough to activate the yeast) – nothing over 110*
1/2 Tbsp kosher salt
Neutral Oil – we used Canola Oil
1 Tbsp white sesame seeds
2 tsp black sesame seeds – all we had was black sesame seeds so I added 1 Tbsp of these instead
2 tsp poppy seeds
1 Tbsp dried onions – I didn’t have any, so I omitted them
1/2 tsp onion powder
1/4 tsp garlic powder
3/4 tsp kosher salt
1 egg, beaten
1/2 tsp water
In a stand mixer with the paddle attachment, add cream cheese. Mix on medium speed until fluffy. Scrape down sides of the bowl and add the scallions, sugar, and salt. Mix just until incorporated. You can do all this by hand with a wooden spoon. It will just take a while. Taste and adjust as needed.
Scoop the cream cheese mixture onto a parchment lined cooked sheet in 8 even lumps – I used my ice cream scooper – and free for 1 to 3 hours, until rock hard. These cream mounds can be left in the freezer overnight.
To make the dough, stir together the flour, salt and yeast in a bowl of your stand mixer using the
dough hook like a spoon. Continue to stir as you add the water, mixing for 1 minute, or until the mixture comes together and looks like a shaggy mess (see photo on right).
Place bowl onto stand and attach hook. Mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. (Author note: If the dough looks like a big wet mess, add some more flour until it begins to look more like a ball.) Knead on lowest setting for 4 more minutes. Using a rubber spatula, scrap the dough down into the hook. Repeat this several times until the dough forms a ball. After four minutes the dough should look like a wet ball and should spring back softly when touched.
Brush a large bowl with oil and dump the dough into it. Using your hands, gently shape the dough into a round lump. Cover with plastic – that has been greased – and let the dough proof at room temperature for 45 minutes. If your house is cold, place into an oven with the oven light on to proof.
While the dough is rising, mix together salt, sesame seeds, poppy seeds, dried onions, onion powder, and garlic powder. Whatever you don’t use you can save in the pantry, in an airtight container, for up to 6 months.
Preheat the oven to 325*.
Remove the cream cheese mounds from the freezer and set aside.
Punch-down and flatten the dough on a smooth, dry countertop – my dough was still a bit sticky, so I very lightly dusted the counter with some gluten-free flour. Using a dough cutter, or a very sharp knife, divide the dough into 8 equal pieces. I gently re-rolled the dough into a ball after cutting. Use your fingers to gently stretch each piece of dough into a mini pizza between 2 and 3 inches wide.
Put a cream cheese ball in the center of each dough circle. Bring up the edges of each round and pinch to seal so that the cream cheese plug is completely contained, then gently roll the ball between the palms of your hands to enclose the cheese, redistribute the dough, and smooth the dough.
Arrange the bagel rolls 4 inches apart on a parchment lined cookie sheet. We were able to fit 4 cream filled and 1 non-cream filled bagel onto 1 cookie sheet.
Add a 1/2 tsp of water to the beaten eggs and whisk to incorporate. Generously brush a coat of egg wash on the tops of each bagel. Sprinkle a heavy coating of bagel mix over the top and sides of the bagel.
Bake for 20 to 30 minutes. While in the oven, the bagel bombs will become a deep golden brown and the cream cheese may explode from a few. Continue baking until you see this happen! Not to worry – serve them as is or use your fingers to tuck the cream cheese back inside the bagel. These bagels are best served warm, straight from the oven, or flashed in the oven later to warm and serve.
These bagels can be frozen, before baking, for future use.
Makes 8 bagels. Store in a plastic bag in the fridge. They will last for up to 3 days.