Momofuku Milk Bar Bagel Bombs
1/2 recipe Mother Dough, proofed
1 recipe Bacon, Scallion Cream Cheese Plugs, frozen
1 g water (1/2 tsp)
1 recipe Everything Bagel Mix
Heat the oven to 325°F.
Punch down and flatten the dough on a smooth dry countertop. Use a dough cutter to divide the dough into 8 equal pieces. Use your fingers to gently stretch each piece of dough out into a mini pizza between 2 and 3 inches wide.
Put a cream cheese plug in the center of each dough circle. Bring up the edges of each round and pinch to seal so that the cream cheese plus is completely contained, then gently roll the ball between the palms of your hands to ensure the bomb has a nice round dinner roll-y shape. Arrange bombs 4 inches apart on a parchment- or Silpat-lined baking sheet.
Whisk the egg and water together and brush a generous coat of egg wash on the buns. Sprinkle a heavy even coating of bagel mix all of the bagel bombs- every possible inch, except for the bottoms, should be coated.
Bake the bagel bombs for 20 to 30 minutes. While in the oven, the bombs will become a deep golden brown and a few may have cream cheese explosions. 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 bomb. Bagel bombs are best served warm out of the oven - or flashed in the oven later to warm and serve. If you can't 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.
Makes 8 bombs