Bagel Bombs Part 2 - Garlic and Cream Cheese Bombs

I think I mentioned in Part 1 of this Bagel Bomb series that I made the sweet potato and bacon bagel bombs because someone attending the party didn't eat cheese? Well, I decided I wanted to have cheese ones anyway, so I made two lots.  I've started making both types every time I make them, just doubling the dough recipe (my awesome new KitchenAid can handle it!). I honestly cannot choose my favourite of these. Everyone else tends to lean one way or the other. I'm happy to eat two though. And usually, two more...

I don't have many photos from these ones, or at all currently. I've been very slack with my food photography . Which is possibly for the best, seeing as my laptop screen is cracked and it's not so easy to process them! Hopefully things will get back on track in the new year!

Dough – adapted from the Momofuku Milk Bar Cookbook:3 ½ cups flour (I used 2 cups plain, 1 cup wholemeal and ½ cup spelt)
1/2 tbsp salt
1 tsp raw sugar
1 1/8 tsp active dry yeast
1 ¾ cups water, at room temperature
1 tablespoon vegetable oil (I used rice bran oil)

Filling

1x 250g packet Philadelphia cream cheese
1 tsp salt
2 tsp sugar
1 clove galic, minced
2 tbsp oil (I used bacon fat)
¼ cup flat leaf parsley leaves, roughly chopped

Egg Wash Topping:

1 egg, at room temperature
¾ tsp freshly ground rock salt
1 tsp sesame seeds
1 tbsp rolled oats, roughly chopped

Heat the oil to medium/low heat in a frypan and add the minced garlic, stir around until fragrant and starting to go golden. Turn off the heat and set aside.

Using a hand beater, blend the cream cheese on low until smooth. Add the garlic (include any oil left in the pan), salt, parsley and sugar, then beat to combine.

Using two teaspoons, roll heaped teaspoonsful of this mixture between the spoons, pushing down to compact slightly and put on a tray lined with baking paper. Put in the freezer for a few hours (while you make the dough) to set hard. This makes it much easier to form the bombs later. You will need 16 balls.

Stir together all of the dry dough ingredients with the hook of your standmixer in the bowl of your standmixer by hand. Add the water, and mix with your hand until it’s mainly come together. Attach the bowl and hook, and beat the dough on low for 5-10 minutes, until it comes together into a smooth ball.  You might need to add more flour to get the right consistency. Lightly coat another large bowl with oil and put the dough ball into it, roll to coat the dough with oil too. Cover with plastic wrap and put in a warm corner for 45 minutes until the dough has almost doubled in size.

Heat the oven to 175C

Punch down and flatten the dough on your countertop. Cut the dough into 16 pieces and loosely cover the dough you aren’t currently forming with the plastic wrap from the bowl earlier to stop it drying out.

Roll each portion into a neat ball in your palms, then use your palm and fingers to stretch out into a flat disc. Place a ball of the filling in the centre, then pull all of the edges up and around the mixture. Pinch shut, then roll the ball gently in your hands to smooth into a neat ball. Place on a lined baking tray.

Whisk egg, then brush each bun with a generous amount. Mix all of the other wash ingredients together in a bowl and sprinkle over the top.

Bake for 20-30 minutes until golden, allow to cool for 5-10 minutes before eating because the filling stays quite hot!