Blueberry Lemon Bagel Bagel Bomb

Serves 8

10 mins prep

30 mins cook

180 mins Rise time

220 mins total

A blueberry lemon bagel bomb is a delightful baked treat that combines the classic flavors of blueberries and zesty lemon in a soft, chewy bagel-like shell. These bagel bombs are typically filled with a sweet, tangy cream cheese or lemon curd filling, creating a burst of flavor with each bite. The exterior is often slightly crisp and golden-brown, while the interior remains soft and tender.

2 servings

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In your mixing bowl, whisk together flour, yeast, salt, and lemon zest until the ingredients are combined. Turn your mixer on low, and with the dough hook add your frozen blueberries until they are all coated in flour.

In a small mixing bowl, whisk together your sourdough discard and water until the starter has fully dissolved.

Slowly add your starter mixture into the mixing bowl on low speed. When the dough starts to come together turn your mixer to medium heat and let the dough knead for 7 - 9 minutes.

The blueberries will start to thaw, so if you need to add more flour to absorb the little bit of extra moisture, add one tablespoon at a time.

When your dough has turned into a smooth ball, leave in your mixing bowl, cover and let rest in a warm spot for 3 hours until it has doubled in size.

After resting, your dough should have doubled. Turn it onto a lightly floured workspace and use a bench scraper to separate into 8 - 10 equal sized pieces (8 large pieces or 10 medium sized bagel bombs)

Lightly flatten each piece of dough and place a dollop of cream cheese in the center of each piece (about 1 tablespoon).

Grate extra lemon zest over the cream cheese.

Fold up the sides over on top of the dollop of cream cheese and pinch the seams together. It's very important that the seam is sealed so the cream cheese doesn't come out during the boil or baking process.

After you have 8 sealed bagel bombs, bring a large pot of water to a rolling boil.

When the water is boiled add 1 tablespoon of brown sugar and one tablespoon of baking soda to the water. Carefully drop each bagel bomb into the water and let boil on one side for 1 minute, flip it over, and boil for an additional minute.

Use a slotted spoon to remove the bagel from the water and place onto a parchment lined baking sheet.

Brush the top with egg wash and preheat your oven 425 degrees.