Strawberry Bagel Bombs

In a small mixing bowl, whisk together the water, honey and sourdough discard until the discard has dissolved and you have a milky liquid.

With the speed on low, slowly add the sourdough liquid into the dry ingredients. Once the dough has started to come together, add in the freeze-dried strawberries and knead for 3-5 minutes.

Cover the dough with a bowl cover and let rise in a warm place for 2 hours.

Once the dough has risen and doubled in size, turn over onto a lightly floured work surface. Using your bench scraper or large knife, separate the dough into 10 equal pieces.

Flatten the dough out and place a dollop (about one tablespoon) of strawberry cream cheese directly to the middle. Fold the sides up towards the middle and pinch the seams closed around the cream cheese. With your hand, roll the dough slightly so it comes together as a smooth ball.

Add 1 tablespoon of baking soda + 1 tablespoon of sugar to a pot of boiling water. Place your bagel bombs into the pot of boiling water for 45 seconds. Using a slotted spoon, remove the bagels from the water and onto a piece of parchment paper.

Preheat your air fryer to 375 degrees for 5 minutes.

Brush the tops of the bagel bombs with an egg wash, and place into the air fryer at 375 for 12 minutes.

When they are finished, remove your bagels and let cool for 10 - 20 minutes.

You can eat these warm but it's best to let them cool for a little while, so the dough doesn't turn out gummy.

Enjoy just as is with your favorite breakfast/brunch beverage!