# What You'll Need:
→ Dough
01 - 2 ¼ teaspoons active dry yeast
02 - 1 tablespoon granulated sugar
03 - ¾ cup warm water (110°F)
04 - 2 cups all-purpose flour
05 - 1 teaspoon salt
06 - 1 tablespoon olive oil
→ Cranberry Jalapeño Dip Filling
07 - 4 ounces cream cheese, softened
08 - ⅓ cup dried cranberries, chopped
09 - 1 small jalapeño, seeded and finely diced
10 - 2 tablespoons fresh cilantro, chopped
11 - 1 tablespoon honey
12 - ¼ teaspoon salt
13 - ¼ teaspoon black pepper
→ Boiling & Topping
14 - 2 quarts water
15 - 2 tablespoons baking soda
16 - 1 egg, beaten
17 - 2 tablespoons everything bagel seasoning (optional)
# Method:
01 - In a small bowl, combine warm water with granulated sugar and active dry yeast. Let rest until foamy, approximately 5 minutes.
02 - In a large mixing bowl, blend all-purpose flour and salt. Add the foamy yeast mixture and olive oil, stirring until a coarse dough forms.
03 - Transfer dough to a lightly floured surface and knead for 5 to 7 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover, and allow to rise in a warm environment for 60 minutes or until doubled in volume.
04 - In a bowl, mix softened cream cheese, chopped dried cranberries, diced jalapeño, chopped fresh cilantro, honey, salt, and black pepper until fully incorporated. Refrigerate until use.
05 - Set oven to 400°F. Line a baking sheet with parchment paper.
06 - Bring 2 quarts of water to a boil in a large saucepan. Stir in baking soda slowly and cautiously.
07 - Punch down risen dough and separate into 16 equal portions. Flatten each piece into a 3-inch disk.
08 - Place a generous teaspoon of prepared filling in the center of each disk. Seal dough edges around filling and roll gently into a ball.
09 - In batches, lower dough balls into simmering baking soda water for 30 seconds, turning once. Remove promptly with a slotted spoon and transfer to lined baking sheet.
10 - Brush each bomb with beaten egg and, if desired, sprinkle with everything bagel seasoning.
11 - Bake for 18 to 20 minutes until bagel bombs are golden brown. Cool slightly before serving.
