Sunday, April 29, 2012

Bagel Bob-ombs

Finally did it! Here's a first peek at our bagel bombs. :) The only things I'd change are to reduce the salt in the topping and work on perfecting the bagel dough technique. And maybe not eat all of them in one go. De-lish!

[UPDATE 5/4/2012]

Made a double batch w/ tweaks this afternoon. Some thoughts:

  • No salt necessary in the topping.
  • Reduce salt in the cream cheese filling to allow the natural sweetness of the scallions/green onion to really shine.
  • It's impossible to make these without eating at least 3 immediately out of the oven. Definitely plan to make extra!

The salt in the dough is necessary for proper rising. I used King Arthur Unbleached Bread Flour (higher gluten content) this time, and kneaded the dough by hand for 10 minutes before proofing. It came out beautifully -- easier to shape and mold, puffed up at least 2x as much as last time, with a nice, soft interior and firm exterior. I also added a little corn flour to the parchment so the bombs wouldn't stick, which added a nice crunch to the bottoms.

Interestingly, the cream cheese filling exploded to the side rather than on top like last time. I also tried adding asiago cheese to the tops of a few of them...didn't brown properly, so they came out big and puffy and pale (pictured above). Not so appetizing-looking, but they taste just fine. Probably need a handheld flame broiler (like the ones used on crème brulée).

A work in progress. But I have to say I really enjoyed working with the dough, surprisingly enough (if you're ever pissed off and need something to punch, throw together some bagel's super tough to knead and you'll get some tasty treats out of it!). I also liked working with mochi and dumpling doughs. The curse of the yeast breads appears to have been lifted, so maybe I'll try a hand at some breads next!

No comments:

Post a Comment