Ok so I have the mother dough on stand-by. The only thing that kept me from making bagel bombs sooner was a trip to the store to get the dry ingredients for the everything bagel mix. I didn’t want to skip this step because I love everything bagels and wanted to make the recipe exactly as is for my first time.

Once the mix was made I got to work on the cream cheese plugs. The cream cheese was creamed alone in the stand mixer with the paddle attachment while I cooked the bacon. A slice was a little less than an ounce and the recipe calls for 1 3/4 ounces. I love bacon and so does my family (especially my Moomers) so I used 3 slices. I know I just said that I wanted to follow the recipe exactly but I thought that since I had more bacon and therefore would have more bacon fat that I should use the full package of cream cheese (8oz.) instead of the 7 the recipe called for.

I was a little nervous pouring still-warm bacon grease into the softened cream cheese and at first it was an oily mess. Then the miracle of emulsification occurred and it turned cohesive and glossy, like buttercream. Bacon buttercream. Swoon.

Next in was the bacon, sugar, salt and scallions. I really need a digital kitchen scale because I have no g.d clue how much 2g of scallion greens is–so I chopped up a few pieces until it looked about right. (I’m guessing about half a tsp. is about right, but since the pieces are big-ish it’s hard to gauge that way)

I decided to freeze the finished mixture in the deep freeze for 30 or so minutes so I can scoop out more firm balls instead of an oozy puddle.

Once the plugs freeze for a few hours (may take less in the badass deep freeze) then I can go on to the next step: baking the bombs!!!! We will have bagel bombs for breakfast!!!!

Everything Bagel Mix:

3/4 tsp kosher salt
1 Tbs white sesame seeds
2 tsp black sesame seeds
2 tsp poppy seeds
1 Tbs dried onion
1/2 tsp onion powder
1/4 tsp garlic powder

Mix, store in an airtight container. Keeps for 6 months or so.

Bacon, Scallion, Cream Cheese Plugs:

1 3/4 smoky bacon
7oz cream cheese
2 g scallion greens
1 tsp sugar
1/2 tsp kosher salt

Cook bacon until auburn and crunchy. Remove, chop. Save bacon far. Cream cheese on medium, add fat, mix til blended. Add rest of ingredients then mix briefly. Scoop into 8 even lumps, freeze til solid 1-3 hours. Once frozen they are ready to be used or can be stored for up to 1 month.

To be continued….