Carrot Cake Bagel Bombs
Serves 8
15 mins prep
25 mins cook
180 mins Fermenting time
220 mins total
So what even are bagel bombs? Well, they are essentially small balls of bagel dough filled with cream cheese! They're boiled and then baked like regular bagels, resulting in a chewy exterior and a flavorful, soft interior. These carrot cake bagel combs have all the flavor and sweetness of a nostalgic carrot cake and are such a fun treat to make!
Crumble topping
For the boiling water
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In a stand mixer, add your flour, instant yeast, salt, and cinnamon. Mix until the ingredients are combined.
In a small mixing bowl, whisk together your sourdough discard, honey, and water until the discard has dissolved and a milky liquid forms.
Using your dough hook attachment on low speed, slowly add your starter mixture into the dry ingredients.
Chop up your walnuts and peel and grate your carrots and add to the bowl.
Let your dough knead in the stand mixer on low speed for 7 - 10 minutes. This will strengthen your dough and create a smooth ball.
When your dough is done kneading, cover with a bowl cover and let rest for 2 ½ - 3 hours.
When your dough is done resting it should have doubled in size. Turn it over onto a clean workspace.
Using your bench scraper, cut the dough into 10 equal sized pieces. Flatten each piece out with the palm of your hand.
Place a tablespoon sized dollop of cream cheese right into the center of each piece of dough.
Pinch the sides of each piece together covering the cream cheese. Try your best to get the cream cheese in the middle of each ball for better baking.
After you have 10 sealed bagel bombs, bring a large pot of water to a rolling boil.
When the water is boiling, add 1 tablespoon of molasses and 1 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.
In a small bowl, make your cinnamon crunch topping by whisking together the melted butter, sugar, cinnamon and pinch of salt.
Brush the tops of your bagels with an egg wash, and top with a generous dollop of cinnamon crunch topping. It's okay if some spills off onto the baking sheet.
Preheat your oven to 425 and bake for 18-21 minutes.
Let the bagels cool slightly, and enjoy!
