Bagel Bombs

Everything you love about a bagel wrapped around a warm pocket filled with eggs, cream cheese, lox and more.


  • For the egg & cheese filling:
  • 4 jumbo eggs
  • 4 tablespoons shredded extra-sharp Wisconsin cheddar cheese
  • 1 tablespoon chopped chives
  • 1 slice cooked bacon, finely chopped
  • Kosher salt and freshly ground black pepper
  • For the cream cheese & smoked salmon filling:
  • 4 tablespoons cream cheese
  • 4 tablespoons chopped smoked salmon
  • 1 tablespoon chopped chives
  • 1/2 tablespoon chopped capers
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • For the bagels:
  • 1 (1/4 ounce) packet active dry yeast
  • 3 teaspoons granulated sugar, divided
  • 4 cups bread flour
  • 2 1/2 teaspoons kosher salt
  • 1 1/2 tablespoons barley malt syrup, plus 1 teaspoon
  • 2 tablespoons medium-grind cornmeal
  • 1 egg, beaten
  • 1 tablespoon sesame seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon flake sea salt


  1. To make the egg filling:
  2. Bring a medium pot of water up to a rolling boil. Turn off the heat. Carefully place the eggs into the hot water and cover. Cook for a precise 5 minutes. Remove the eggs immediately into a bowl of ice water to cool completely. Place the eggs (keep the shell on) in a single layer to freeze for 4 hours.
  3. To make the cream cheese & smoked salmon filling:
  4. In a bowl, combine all the ingredients. Form into 4 equal-sized rounded scoops. Place the scoops on a plate in a single layer. Allow to freeze for 4 hours.
  5. To make the bagels:
  6. In a small bowl, add 1 1/2 cups of warm to mildly hot water. Dissolve the yeast and 1 teaspoon of sugar in the water. Allow to proof for 10 minutes.
  7. In the bowl of a stand mixer fitted with the hook attachment, add the flour, remaining 2 teaspoons of sugar, salt and malt syrup. Stir to combine on low speed. Add the yeast mixture and continue to stir, scraping the bottom and sides with a spatula if necessary. Raise the speed to low-medium and knead for 8 to 10 minutes until dry and spongy. The dough should fully adhere in a ball to the dough hook. Remove the dough and place in a lightly oiled bowl. Cover with a towel and allow the dough to rise in a warm place for 1 1/2 hours.
  8. Preheat the oven to 450 degrees. Place the oven rack in the upper third. Put a 14 to 16-inch round cast-iron pan or pizza stone in the oven to heat.
  9. Bring a pot of water to a boil. Add the remaining 1 teaspoon of barley malt syrup.
  10. Remove the filling ingredients from the freezer. Peel the eggs. (If you have trouble peeling, simply rinse the egg with cold water and the shell should pull away from the egg). Pat dry.
  11. Punch down the dough and form into 8 (4 ounce) balls. Flatten them into discs.
  12. For the egg:
  13. Add a tablespoon of shredded cheese, some chives and bacon into the center of a disc of dough. Place a frozen egg on top. Fold the dough around the egg and pinch it tightly to create a perfectly round and smooth ball. Place onto a sheet tray. Continue with 3 more discs.
  14. For the smoked salmon:
  15. Add a scoop of the frozen cream cheese mixture in the middle of the remaining 4 discs of dough. Fully enclose the filling with dough, pinching tightly to ensure nothing escapes.
  16. Boil the smoked salmon bagels for 30 seconds, then flip over to boil for another 30 seconds. Remove from the water and place back onto the sheet tray.
  17. Boil the egg bagels for 30 seconds before flipping to cook for another 30 seconds. Remove and place on the sheet tray.
  18. Brush the bagels with egg. Sprinkle each with sesame seeds, poppy seeds and salt.
  19. Carefully remove the cast-iron pan from the oven. Sprinkle the cornmeal onto the pan and arrange the bagels on top, keeping at least 1 inch of space in between.
  20. Bake for 20 to 22 minutes, until the tops and bottoms are brown and crusty.
  21. Serve immediately. The egg bagels should not be stored. The cream cheese bagels can be stored in the refrigerator and be reheated the next day.