We turned the most popular bagel order into a bite-size snack you can munch on all morning. Though we made our own everything bagel seasoning (a simple mixture of sesame seeds, dried minced garlic, dried minced onion, and poppy seeds), you can also buy a great pre-made blend at Trader Joe’s. But no need to buy the scallion cream cheese. Simply mix together plain cream cheese, scallions, salt, and black pepper, and voila! Homemade cream cheese in minutes. Don’t worry if some of the cream cheese begins to burst out of the bagel bombs as they bake. It just means it will get a crispy edge—even tastier.
8 ounces cream cheese, at room temp.
3 scallions, chopped
¼ teaspoon freshly-ground black pepper, plus more to taste
2¼ teaspoons kosher salt, divided
1 pound refrigerated pizza dough, at room temp.
1 egg, beaten
2 teaspoons sesame seeds
2 teaspoons dried minced garlic
2 teaspoons dried minced onion
½ teaspoon poppy seeds
How to Make It
Using an electric mixer, beat cream cheese until smooth and fluffy, about 2 minutes. Add scallions, several grinds black pepper, and ¼ teaspoon of the salt. Beat until fully incorporated, scraping down sides of the bowl as necessary.
Place scant tablespoon-sized scoops of the cream cheese onto a parchment-lined baking sheet and freeze until solid, about 1 hour.
Preheat oven to 425°F. Divide the dough into 16 equal pieces. Flatten each piece to a 3-inch disk and place a frozen cream cheese ball in the center. Wrap the dough around the cream cheese, pinching to seal, and roll into a smooth ball. Place seam-side down on the baking sheet. Brush with beaten egg.
In a small bowl, combine the sesame seeds, garlic, onion, poppy seeds, remaining 2 teaspoons salt and ¼ teaspoon black pepper. Divide evenly among the tops of the bagels. Bake, rotating baking sheet halfway through, until golden brown, 18 to 20 minutes.
Serve warm or at room temperature.
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