The show Shark Tank is a favorite in my home, so when a couple came on the show to share their Bantam Bagels, (round bagel bites filled with cream cheese) we were all salivating. We all agreed on two things: That (a) their name really needed to change and that (b) we all wanted to try one of those little bites of dreaminess. Sadly, they’re an East Coast business and we are a West Coast family. What to do, what to do….
A month or so later I came across a recipe for quick and easy homemade bagels (you’ll find the original recipe, here). My daughter LOVES bagels, and I’m never thrilled with the choices at the store, so when the opportunity presented itself, I hopped to it and made what my family claimed to be the BEST BAGELS EVER! While smearing cream cheese on his bagel, my husband said “You know, you should really try to make some of those bagel bombs.” To which I said, “Bagel bombs. What’s a Bagel Bomb?” He went on to describe the Bantam Bagels from Shark Tank and true glory was born.
Before we go any further, I just want to say to the Bantam Bagels people, “Yes you can use the waaaayyyy better name that my husband came up with. Free.Of.Charge.
Moving on…..
I started doing a little experimenting and pretty soon my husband declared (in between bites mind you) that this could possibly be the “BEST THING I’D EVER MADE!”
At this point you’re thinking “Yeah, her husband probably says that about everything.” But trust me, that is a huge compliment coming from Mr. Picky Pants himself. This guy grew up on Nalley Chili and Velveeta cheese. Homemade isn’t his ball of wax. If Hostess didn’t make it, then it probably tastes like the nearest mud puddle. If my “homemade, whole foods” creations don’t pass inspection, they don’t get posted to my blog. Why? Because the whole point here is that homemade, whole foods don’t have to taste like they’re good for you. I mean seriously, who bites into any delicious food and says “I LOVE this stuff, it tastes SO healthy!” I have not heard it one time (as a compliment). My shtick is to make homemade, whole, healthy foods taste “delicious, amazing, yummy, tasty,” but never ever “healthy.”
Get it? Got it. Good!
Now, if you just want to make bagels, it is quicker, and seriously fabulous (the recipe is below, but you’ll find directions on how to roll and boil the bagels over at the original recipe, here). However, if you want little bites of pure bliss, then go the extra mile, and make the bagel bombs. Or, make a little of both. Whatever floats your boat.
WATCH HOW I MAKE BAGEL BOMBS!
Here’s the recipe. Note that it’s for cinnamon raisin bagels. If you want plain, or another flavor, simply omit the raisins and cinnamon.
5 from 1 reviews
Cinnamon Raisin Bagel Bombs
Prep time
40 mins
Cook time
15 mins
Total time
55 mins
The perfect combination of bagel and cream cheese, in one scrumptious bite.
Author: Alison
Recipe type: Appetizer
Cuisine: American
Serves: 40
Ingredients
Bagel Ingredients
3⅔ cups (550 grams) *unbleached all-purpose or bread flour
2½ tsp. active dry yeast
1½ tsp. kosher sea salt
1 tsp. *sugar
2 tsp. cinnamon (optional)
1 Tbsp. avocado oil
10 oz. warm water (110 degrees F.)
¼ cup *raisins (optional)
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2 Tbsp. baking soda (for boiling the bagels)
Filling Ingredients
8 oz. package cream cheese
Instructions
Remove the cream cheese from the refrigerator and let come to room temperature.
Prepare the Dough:
To the bowl of a stand mixer (I use my KitchenAid mixer), fitted with a dough hook, add flour, yeast, salt, sugar, cinnamon, and oil.
Turn mixer on lowest speed, and drizzle only 10 ounces of warm water down the side of the bowl.
Watch until the water is completely incorporated. If the dough is still ragged, or not coming together add up to an additional 2 ounces (no more!) of warm water.
You're looking for a clean bowl and dough that is climbing the hook.
The dough will be tacky to the touch, but not sticky. If you make bread, you'll notice that this is a much stiffer dough than bread dough.
Add raisins.
Increase the mixer speed to its next speed and continue to mix for 7 minutes.
Remove the hook, shape the dough into a ball and put it back into the bowl. (watch video above to see what the dough should look like).
Cover bowl with plastic wrap or a damp tea towel and let rise for 15 minutes.
Meanwhile, bring a large pot of water and the 2 tablespoons baking soda to a boil.
Preheat oven to 425 degrees Fahrenheit.
Shape the Bagels
Once the dough has risen, knead it, briefly, on an UNFLOURED board or countertop.
Cut the dough into quarters, then eighths, and then cut into individual "bites" that weigh about 22 grams each.
Shape each bite into a ball, pulling and pinching (versus rolling in between your hands) like demonstrated in the video (above).
Boil and Bake
Boil the bagel balls in 2-3 batches. They should float immediately.
Boil for 30 seconds, flip (or mix around) and boil another 30 seconds.
Using a large perforated ladle or wire skimmer, remove to a wire cooking rack to briefly "drip dry."
Place bagels on a Silpat or parchment lined baking sheet and bake for 12-16 minutes, or until golden brown and a wooden skewer or toothpick comes clean (you can also just take one out and open it up to be sure).
Let cool on a wire rack.
Putting the BOMB in the Bagel
Using your stand mixer, whip the cream cheese until light and airy.
Fit pastry/cake decorating bag with a scallop or #12, 30 or 32 tip.
Fill pasty bag with cream cheese.
When bagels are cool fill with whipped cream cheese using technique showed in video.
Notes
*Preferably organic- To avoid genetically modified organisms (GMO's), glyphosate (Round-Up), and pesticide residue I highly recommend organic when purchasing these particular items. Click on the ingredient for a link to the brands I personally use and recommend.
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