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.