Christina Tosi. I really love her. I really love her food.
I feel so inspired by her creativity and nostalgia.
I want to dive into a great post about what I feel about her work, but I’m going to save it for my final recipe of this series, coming out Saturday.
This recipe is another savory breakfast/snack item and it’s really tasty! I changed the already adapted version a little, so I can’t say it’s PURE CHRISTINA, but it’s the thought that counts right?
These are basically bagel-like rolls stuffed with cream cheese and bacon. I mean, come ON! Genius. This is definitely not a healthy make-ahead breakfast item, but I think it’s perfect for those early morning Fourth of July parades. Have a container of these, some fruit, and some drinks on hand and your family will sing your praises, all while watching supped up tractors and kids dance teams going down the street.
Show me your parade viewing party by using #sebbakes ! Enjoy!
Milk Bar Bagel Bombs
- 6 slices bacon
- 8 oz cream cheese
- 1 /4 medium onion
For “Mother Dough”:
- 3 1/ 2 cups flour
- 1 tbsp kosher salt
- 1 packet yeast
- 1 3/ 4 cups water
- 1 egg, beaten
- 1 tsp water, at room temperature
- Salt, pepper, onion Mrs.Dash, chili powder
For “Mother Dough”:
1. Combine all the ingredients in the bowl of a stand mixer and stir together with a spoon.
2. Once mixed, use a dough hook and kneed on the lowest speed for seven minutes.
3. Cover the bowl and let rise 45 mins – 1 1/ 2 hours.
For the Filling:
1. Cook bacon until crispy and then let cool. Save the bacon fat in a heat-proof container. Once cooled chop bacon.
2. Chop the onion and cook on medium heat until softened. Let cool.
3. Be sure to wash your hands ;), then, using them, mix together the cream cheese, one tablespoon of bacon fat, onion, bacon, large pinches of salt and pepper.
4. Divide filling and form into 13 balls. Chill until ready to use them.
For the Assembly:
1. Line two baking sheets with parchment paper and preheat the oven to 325 degrees Fahrenheit.
2. On a clean, heavily floured surface, roll out the dough. Cut into 13 circles using a cookie cutter or mason jar lid ring.
3. Put a cream cheese ball in the center of each dough circle. Bring up the edges of each round and pinch to seal so that the cream cheese is contained, then gently roll the ball between the palms of your hands to form a roll shape.
4. Arrange the bombs evenly between the prepared baking sheets.
5. Put beaten egg and tsp water together in a container. Using a pastry brush, brush each bagel bomb with the egg wash. Sprinkle the bombs with a small pinch of each seasoning.
6. Bake bagel bombs for 25 minutes. Eat warm or cool. Enjoy!