Bagel Bombs

• 1/2 recipe Mother Dough (opposite), proofed
• 1 recipe Bacon, Scallion, Cream Cheese Plugs (recipe follows), frozen
• 1 egg
• 4 g water (1/2 teaspoon)
• 1 recipe Everything Bagel Mix (recipe follows)

1. Heat the oven to 325F.
2. Punch down and flatten the dough on a smooth, dry countertop.
3. Use a dough cutter to divide the dough into 8 equal pieces.
4. Use your fingers to gently stretch each piece of dough out into a mini pizza between 2 and 3 inches wide.
5. Put a cream cheese plug in the center of each dough circle.
6. 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 ensure the bomb has a nice, round, dinner rolly shape.
7. Arrange the bombs 4 inches apart on a parchment- or Silpat-lined baking sheet.
8. Whisk the egg and water together and brush a generous coat of egg wash on the buns.
9. Sprinkle a heavy even coating of the bagel mix all over the bagel bombsevery possible inch, except for the bottoms, should be coated.
10. Bake the bagel bombs for 20 to 30 minutes.
11. While in the oven, the bombs will become a deep golden brown and a few may have cream cheese explosions.
12. Continue baking until you see this happen!
13. Not to worryserve them as is or use your fingers to tuck the cream cheese back inside the bagel bomb.
14. Bagel bombs are best served warm out of the ovenor flashed in the oven later to warm and serve.
15. If you cant finish them all right away, once they are cool, wrap them well in plastic and store them in the fridge for up to 3 days.

opposite, recipe bacon, egg, water, bagel

Taken from www.epicurious.com/recipes/food/views/bagel-bombs-382423 (may not work)