Seeded Jerusalem Bagel Bombs

Step 1

Step 1 In a heatproof bowl, microwave the milk until just warm. Add sugar and yeast and let sit for the yeast to dissolve.

Step 2

Step 2 Place all dough dry ingredients in the bottom of a stand mixer fitted with a hook attachment and whisk to combine.

Step 3

Step 3 Add the milk to the flour and knead until dough comes together in a ball, about 5-7 minutes.

Step 4

Step 4 Place dough in a bowl covered in olive oil, turn a few times to cover the dough in oil. Cover with plastic wrap and set in a warm place to rise for about 1-2 hours, until it is doubled in size.

Step 5

Step 5 When your dough is ready, prepare two cookie sheets with parchment paper.

Step 6

Step 6 Divide the dough into 10 pieces and then one by one, shape the dough into circles with your hands and press down the center with your thumbs and place about 1 tablespoon cold cream cheese in each (I use a cookie scoop to portion the cream cheese). Pinch the edges together to close the ball and roll it gently to shape. Place them seam side down onto the prepared baking sheet.

Step 7

Step 7 Once the balls are all made, let them sit at room temperature for about 15 minutes to rest. Prepare the toppings by mixing the seeds in a bowl and whisking the egg with a bit of water to make a wash.

Step 8

Step 8 Preheat oven to 425 F.

Step 9

Step 9 Gently pick up each ball and brush with egg wash. Dip it, face down into your seed mixture and return it to the baking sheet. Gently try to get it back into a ball shape if it got a little deformed in the dipping process.

Step 10

Step 10 Bake for 15 minutes, until edges just turn golden.