# Components:
→ Dough
01 - 2 1/4 teaspoons active dry yeast
02 - 1 tablespoon granulated sugar
03 - 3/4 cup warm water (110°F)
04 - 2 cups all-purpose flour
05 - 1 teaspoon salt
06 - 1 tablespoon olive oil
→ Filling
07 - 4 ounces cream cheese, softened
08 - 1/3 cup dried cranberries, chopped
09 - 1 small jalapeño, seeded and finely diced
10 - 2 tablespoons fresh cilantro, chopped
11 - 1 tablespoon honey
12 - 1/4 teaspoon salt
13 - 1/4 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 the warm water, granulated sugar, and active dry yeast. Allow the mixture to stand until foamy, approximately 5 minutes.
02 - In a large mixing bowl, combine all-purpose flour and salt. Add the yeast mixture and olive oil, stirring until a shaggy dough forms.
03 - On a lightly floured surface, knead the dough for 5 to 7 minutes, until smooth and elastic. Transfer to an oiled bowl, cover, and let rise in a warm area for 60 minutes or until doubled in size.
04 - While the dough rises, mix softened cream cheese, chopped dried cranberries, diced jalapeño, chopped cilantro, honey, salt, and pepper in a bowl. Chill the filling until ready to use.
05 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
06 - Bring 2 quarts water to a rolling boil in a large saucepan or pot. Carefully stir in baking soda.
07 - Gently punch down the risen dough and divide into 16 equal pieces. Flatten each piece into a disk about 3 inches in diameter.
08 - Place a heaping teaspoon of filling in the center of each disk. Pinch and seal the dough around the filling, then shape gently into a ball.
09 - Working in batches, carefully drop shaped bombs into simmering baking soda water for 30 seconds, turning once. Remove with a slotted spoon and transfer to the prepared baking sheet.
10 - Brush each bomb with beaten egg and sprinkle with everything bagel seasoning, if desired.
11 - Bake for 18 to 20 minutes, until golden brown. Allow to cool slightly before serving.
