Momofuku Milk Bar Bagel Bombs

Momofuku Milk Bar Bagel Bombs

I have a habit of going on cookbook binges and then having them sit on my shelf for ages without trying a recipe. It’s not that I do this intentionally, life just happens.

I never bought the Momofuku cookbook that everyone has sitting on their shelves. But Momofuku Milk Bar was instantly on my list when it came out. I can’t even tell you how long it has been sitting on my shelf before I used it.

When I got around to making my first recipe out of it, you’d think I’d make the famous crack pie or compost cookies? No, I wanted to make the savoury bagel bombs! Inspired by Tonya’s bagel making post, the Momofuku bagel bombs caught my eye when I first flipped through it. I shrugged it off thinking it was complicated. This could not be further from the truth! The recipe is made for someone who wants to learn bread making. You don’t have to do any pre-ferments or multiple rises. The recipe doesn’t even tell you that your dough needs to double before continuing with the recipe. It’s a basic recipe that allows you to play around with it. I substituted smoked salmon instead of bacon and it was like a delicious pate filling inside. I didn’t bother making an everything bagel mix so I just made my own topping which was still great.

Momofuku Milk Bar Bagel Bombs
Real life photo: There’s always some sort of counter clutter while I’m working.

Momofuku Milk Bar Bagel Bombs
Staged photo: Shot in an area that actually has light and no clutter (dining table).

The bagel bombs are supposed to explode in the oven and none of mine did even after baking for 40 minutes. I didn’t mind, more of the cheesy goodness in the bun instead of on the baking sheet.

Momofuku Milk Bar Bagel Bombs

You can make this for a gathering by doing some steps ahead of time. The cream cheese plugs can be frozen and the dough can be made ahead. You can also freeze and bake them in the oven which I wanted to do but we ate them all…twice (the dough makes enough for two batches and I made them two days in a row).

I did make a few changes:
– As I said above, I substituted smoked salmon. You can use any filling you’d like. In my second batch I used goat cheese instead of cream cheese.
– I didn’t add sugar to the filling and I reduced the salt because salmon is already salty.
– I got lazy and didn’t do the everything bagel mix. Just scrounged up whatever was in my pantry
– I used instant yeast instead of active dry yeast
– The dough when mixed looked too wet so I added more flour until it was sticky, but not tacky

What I’d like to do next time:
– Increase oven temperature. I felt 325F was a little low to get any sort of real colour on the bagels
– Use all yolks for the egg wash for more colour
– Try reducing the salt in the dough by a touch, maybe 1/2 teaspoon less

Don’t be afraid at how long the recipe is, it really is easy to put together.

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2 thoughts on “Momofuku Milk Bar Bagel Bombs

  1. Lily

    7oz of cream cheese annoys me – the block is 8!
    Grrr!

    These look so good though…I’m drooling thinking of all the possible filling flavours!

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