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Double Blueberry Bagel Bombs

Here’s breakfast in one bite! A blueberry studded bagel dough surrounds a sweet blueberry cream cheese center. So good.

Ingredients

Units Scale

For the blueberry compote:

  • 1 1/2 heaping cups fresh blueberries
  • 1 tbsp granulated sugar

For the cream cheese filling:

  • 1/3 cup blueberry compote (see above), room temp
  • 8 oz cream cheese, room temp
  • 1 tbsp honey

For the dough:

  • 3 cups all purpose flour, plus more for flouring surface
  • 1/2 tsp kosher salt
  • 1 tsp active dry yeast (roughly 1/2 a packet)
  • 1/2 cup lukewarm water
  • remainder of blueberry compote, strained of juice
  • 1 egg + 1 tbsp water for egg wash

Instructions

  1. Make your blueberry compote. In a medium saucepan on medium heat, cook fresh blueberries and sugar, stirring continuously. Remove from heat once blueberries start to break down, 3-4 minutes. Allow to cool to room temperature.
  2. Make blueberry cream cheese. Using a stand mixer or spatula and bowl, beat the cream cheese on medium-high until smooth. Add honey and 1/3 cup blueberry compote and continue mixing until the cream cheese is smooth and purple. Place the whole bowl of blueberry cream cheese into the freezer and chill for 30+ minutes to thicken.
  3. Once the blueberry cream cheese has chilled to the texture of melty ice cream, remove from freezer. Using a spoon or cookie scoop, scoop 8 similarly sized balls of cream cheese onto a parchment-lined baking sheet. Place baking sheet into the freezer and freeze until balls are hard, 3+ hours. You can store cream cheese balls for up to 1 month in the freezer in a freezer bag.
  4. Make your dough. In a large mixing bowl, add flour, salt, yeast, and sugar. Mix to combine. Using a dough hook attachment, mix by hand and slowly add in lukewarm water and strained bluberry compote. Continue mixing by hand until it all comes together as a dry, shaggy mass. Add more flour if mixture appears wet.
  5. Using the hook attachment on a stand mixer (or kneading with your hands), mix the dough on low for about 5 minutes, until it all comes together into a wet-looking purple ball. It is done kneading when the dough becomes elastic and bounces back slightly when poked. Turn out your dough into a well-oiled bowl, cover, and proof for 1-2 hours until dough has doubled in size. Please see notes about proofing in my Tips + Tricks page. You may store proofed dough in the fridge for a week, just allow it to come to room temp for 1 hour before using.
  6. Turn out proofed dough onto a well-floured surface. Using a dough cutter, divide the ball of dough into 8 equally sized pieces. Use a kitchen scale if you want it to be precise. Take each piece of dough and flatten to make a pancake about 3 inches in diameter. Take a frozen cream cheese ball and place in the center, folding the dough around it. Pinch the dough together to seal the ball, and place it pinched side down on parchment-lined baking sheet. Repeat with remaining dough pieces and cream cheese balls.
  7. Whisk together egg with water in a small bowl. Brush the egg mixture generously onto the dough balls. Bake at 350 degrees F for 25-30 minutes. Bagel bombs will be nicely browned and may have a few cream cheese explosions when done. Serve warm or at room temperature. These keep well in an airtight container in the fridge for 3-4 days.
  • Author: Caroline Crockett