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+ servings

Momofuku Milk Bar Bagel Bombs

yield: 16 buns
5 from 1 vote


For the Bacon, Scallion, and Cream Cheese Stuffing

  • 3.5 oz (100 grams) smokey bacon
  • 14 oz cream cheese
  • 1 bunch scallion greens, thinly sliced
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt

For the "Mother Dough"

  • 3 1/2 cups flour
  • 1 tablespoon kosher salt
  • 1 1/8 teaspoons active dry yeast
  • 1 3/4 cups water, at room temperature
  • 1 tablespoon vegetable oil

For the Egg Wash Topping

  • 1 egg, at room temperature
  • 1/2 teaspoon water, at room temperature
  • 4 teaspoons poppy seeds
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder


For the Bacon, Scallion, and Cream Cheese Stuffing

  • Cook 3.5 oz bacon in a skillet over medium heat until it's auburn brown and crunchy. Remove it from the pan and chop it into small pieces; set aside. In another pan, set aside the bacon grease (the stuff that leeches out of the meat while it is cooking... yum. Right?)
  • Put 14 oz cream cheese in the bowl of a stand mixer fitted with a paddle attachment and cream it on medium speed. Pour in the reserved bacon fat and continue creaming at a lower speed. Scrape down the sides of the bowl before adding the chopped bacon, chopped bunch of scallions, 2 teaspoons sugar, and 1 teaspoons salt. Continue mixing at a low speed briefly to incorporate the dry ingredients.
  • Scoop the cream cheese mixture onto a sheet pan in 16 even lumps. Freeze until rock hard (about 1 to 3 hours).

For the Mother Dough Bread Buns

  • Stir together 3 1/2 cups flour, 1 tablespoon salt, 1 1/8 teaspoons active dry yeast in the bowl of your stand mixer -- do it by hand, using the dough hook like a spoon. Continue stirring by hand as you add 1 3/4 cup water, mixing for 1 minute, until the mixture has come together in a shaggy mess.
  • Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. Then knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.
  • Brush a large bowl with 1 tablespoon vegetable oil and transfer the dough ball into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes.

For the Egg Wash Topping and Putting It Together

  • Preheat 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 16 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 frozen cream cheese glob in the center of each dough circle. 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 that the bomb has a nice, round, dinner roll-y shape. Arrange the bombs 4 inches apart on a parchment or Silpat lined baking sheet.
  • Whisk 1 egg together with 1/2 teaspoon of water to create the egg wash. Brush a generous coat of this wash on the buns. In a small, separate bowl, stir together 4 teaspoons poppy seeds, 3/4 teaspoons kosher salt, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic powder. Sprinkle a heavy, even coating of this mixture all over the bagel bombs.
  • Bake the bagel bombs for 20 - 30 minutes. While in the oven, the bombs will become a deep golden brown and a few may have cream cheese explosions. You can use your fingers to tuck the cream cheese inside, or leave them as is. Continue baking until you see this happen. When they are ready, serve immediately.


Adapted from momofuku milk bar