Stuffed Bagel Buns

Ever popular, the bagel and cream cheese combination represents everyday breakfast at its finest. Inspired by Milk Bar’s visionary Christina Tosi and her “Bagel Bomb,” we bring you our version of a bagel roll stuffed with cheddar and cream cheese filling and showered with our everything bagel topping.

Prep
35 mins
Bake
20 to 25 mins
Total
3 hrs 25 mins
Yield
12 buns
Stuffed Bagel Buns

Instructions

  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

  2. Combine all the dough ingredients, and mix and knead them together — by hand, mixer or bread machine — until a very soft, smooth dough forms, adding more flour or water if necessary.

  3. Allow the dough to rise, covered, until puffy, about 1 1/2 hours.

  4. Meanwhile, prepare the filling by mixing together - by hand or mixer - the cream cheese, cheese powder, and shredded cheddar cheese.

  5. Scoop the filling by the heaping tablespoonful – a tablespoon cookie scoop works well here - into 12 balls, and place them on a parchment-lined sheet pan.

  6. Freeze the cream cheese balls until the buns are ready to be stuffed.

  7. Turn the dough out onto a lightly greased work surface. Divide it into 12 equal pieces, and round each piece into a ball.

  8. Cover the balls lightly and let them rest for 10 to 15 minutes.

  9. Meanwhile, prepare the water bath by heating the water, malt, and sugar to a very gentle boil in a large, wide-diameter pan. Preheat the oven to 425°F.

  10. Gently flatten the dough balls slightly and place a frozen ball of filling in the center of each one.

  11. Wrap the edges up around the filling, pinching them together as tightly as you can, and round the parcel into a ball again. Place the buns onto a parchment-lined sheet pan.

  12. Transfer the bagel buns, three or four at a time if possible, to the simmering water. Cook the buns for 30 seconds, flip them over and cook 30 seconds longer.

  13. Using a skimmer or strainer, remove the buns from the water and place them back on the sheet pan. Repeat with the remaining buns.

  14. Top all the buns with Everything Bagel Topping, if desired, or leave them plain.

  15. Bake the buns for 20 to 25 minutes, until they’re golden brown (some of the filling may have seeped out, which will leave you with wonderfully crispy melted cheese to enjoy).

  16. Remove the buns from the oven and allow them to cool for at least 30 minutes before enjoying.

  17. Store buns at room temperature for 1 to 2 days or in the freezer for longer storage.