Goat Cheese, Scallion & Goat Cheese Stuffing:
3.5 oz. bacon
14 oz. goat cheese
1 bunch scallion greens, thinly sliced
2 tsp. sugar
1 tsp. kosher salt
Momofuku “Mother Dough”:
3 1/2 c. flour
1 T. kosher salt
1 1/8 tsp. active dry yeast
1 3/4 c. water, at room temp
1 tsp. veggie oil
Egg Wash & Poppy Seed Topping:
1 egg, at room temp
1/2 teaspoon water, at room temp
4 tsp. poppy seeds
3/4 tsp. kosher salt
1/2 tsp. onion powder
1/4 tsp. garlic powder

Goat Cheese, Scallion & Goat Cheese Stuffing:
Cook the bacon in a skillet over medium heat until it’s brown and crunchy.
Remove from pan and chop into small pieces.
Set aside.
Reserve the bacon grease.
Put the cheese in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed.
Reduce speed and pour in the reserved bacon fat.
Scrape down the sides of the bowl and add the bacon, scallions, sugar, and salt.
Mix briefly at low speed to incorporate.
Scoop the cream cheese mixture onto a sheet pan in 16 even lumps.
Freeze until rock hard, about 1 to 3 hours.
Mother Dough Bread Buns:
Stir together the flour, salt, and yeast in the bowl of your stand mixer – by hand, using the dough hook like a spoon.
Continue stirring by hand as you add 1 3/4 cup water, mixing for 1 minute, until the mixture has come together in a shaggy mess.
Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive.
Then knead for 4 more minutes on the lowest speed.
The dough should look like a wet ball and should bounce back softly when prodded.
Brush a large bowl with vegetable oil and transfer the dough ball into it.
Cover with plastic wrap and let the dough rise at room temperature for 45 minutes.
Egg Wash & Poppy Seed Topping:
Whisk together the egg and water.
Brush a generous coat of this wash on the buns.
In a small bowl, stir together the poppy seeds, kosher salt, onion powder, garlic powder.
Sprinkle a heavy, even coating of this mixture all over the bagel bombs.
Assemble the Bagel Bombs:
Punch down and flatten the dough on a smooth, dry countertop.
Use a dough cutter to divide the dough into 16 equal pieces.
Use your fingers to gently stretch each piece of dough out into a flat circle between 2 and 3 inches wide.
Put a frozen cream cheese ball in the center of each dough circle.
Bring up the edges of each round and pinch to seal so that the cream cheese plug is completely contained,
then gently roll the ball between the palms of your hands to ensure that the bomb has a nice, round shape.
Arrange the bombs 4 inches apart on a parchment or Silpat lined baking sheet.
Spread each bomb with egg wash and sprinkle generously with poppy seed topping.
Bake for 20 – 30 minutes at 325F.
While in the oven, the bombs will become a deep golden brown and a few may have cream cheese leaking out.
You can use your fingers to tuck the cream cheese inside, or leave them as is.
When they are ready, serve immediately.