Jerusalem Bagel Bombs
An easy dough made in the style of a Jerusalem bagel, stuffed with cream cheese and covered with all the seeds.
Servings 8 to 10 bagel bombs
Equipment
- stand mixer to knead the dough
Ingredients
- 2 teaspoons instant yeast
- 360g or 1 ½ cups whole milk warmed to touch
- 2 tablespoons sugar
- 1 tablespoon olive or flavorless oil
- 480g or 4 cups bread flour
- 2 teaspoons sea salt
- 1 teaspoon baking powder
- 8 oz cream cheese cold, one brick
- 1 egg white for brushing before baking
- 2 tablespoons Nigella seeds
- 2 tablespoons Sesame seeds
Instructions
- Warm the milk until just warm. Add the yeast to the bowl of a stand mixer then pour the warm milk over it along with a pinch of the sugar. Let sit for a few minutes so the yeast can dissolve.
- Add the flour, baking powder, salt, oil and remaining sugar to the bowl then affix the dough hook attachment.
- Knead until dough comes together in a ball, about 5-7 minutes.
- Place dough in a bowl covered in olive oil, turn a few times to cover the dough in oil. Cover with plastic wrap and set in a warm place to rise for about 1.5-2 hours, until it's almost doubled in size.
- When your dough is ready, prepare a cookie sheet with parchment paper.
- Divide the dough into 10 pieces (you can also do eight for larger rolls) and then one by one, shape the dough into balls. Let them rest for a few minutes.
- Press down the center with your thumbs and place about 1 tablespoon cold cream cheese in each. Pinch the edges together to close the ball and roll it gently to shape. Place them seam side down onto the prepared baking sheet.
- Cover the pan with a tea towel and let rise for 30-45 minutes. Prepare the toppings by mixing the seeds in a bowl and whisking the egg with a bit of water to make a wash.
- Preheat oven to 375 F.
- Gently pick up each ball and brush with egg wash. Sprinkle the toppings over the tops of the dough.
- Bake for 18 minutes, until edges just turn golden.