Save to Pinterest Soft and golden bagel bombs stuffed with a tangy, creamy cranberry jalapeño dip—these bite-sized snacks deliver the perfect harmony of sweet, spicy, and savory flavors. Whether you're entertaining holiday guests or seeking a unique appetizer for any crowd, these delicious treats promise to steal the show.
I first made these bagel bombs for my family's winter brunch, and their surprised smiles said it all—no one could resist second helpings. Now, each time I bake them, the scent of warm dough filled with tangy dip brings back cozy, laughter-filled mornings together.
Ingredients
- Dough: 2 ¼ teaspoons active dry yeast (1 packet), 1 tablespoon granulated sugar, ¾ cup warm water (110°F/43°C), 2 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon olive oil
- Cranberry Jalapeño Dip Filling: 4 oz cream cheese (softened), ⅓ cup dried cranberries (chopped), 1 small jalapeño (seeded and finely diced), 2 tablespoons chopped fresh cilantro, 1 tablespoon honey, ¼ teaspoon salt, ¼ teaspoon black pepper
- Boiling & Topping: 2 quarts water, 2 tablespoons baking soda, 1 egg (beaten for egg wash), 2 tablespoons everything bagel seasoning (optional)
Instructions
- Activate Yeast:
- In a small bowl, combine warm water, sugar, and yeast. Let sit until foamy, about 5 minutes.
- Mix Dough:
- In a large bowl, mix flour and salt. Add yeast mixture and olive oil, stirring to form a shaggy dough.
- Knead Dough:
- Knead on a lightly floured surface for 5 (5) 7 minutes, until smooth and elastic. Place dough in an oiled bowl, cover, and let rise in a warm place for 60 minutes or until doubled in size.
- Prepare Filling:
- While dough rises, in a bowl, mix cream cheese, cranberries, jalapeño, cilantro, honey, salt, and pepper until well combined. Chill until needed.
- Preheat & Prepare:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Boil Water:
- Bring 2 quarts of water to a boil in a large pot. Add baking soda carefully.
- Shape Dough:
- Punch down the risen dough and divide into 16 equal pieces. Flatten each piece into a 3 inch disk.
- Fill Bombs:
- Place about 1 heaping teaspoon of filling in the center of each disk. Pinch and seal the dough around the filling, rolling gently into a ball.
- Boil & Drain:
- Working in batches, carefully drop the bombs into simmering baking soda water for 30 seconds, turning once. Remove with a slotted spoon and place on the prepared baking sheet.
- Egg Wash & Top:
- Brush each bomb with beaten egg and sprinkle with everything bagel seasoning, if using.
- Bake:
- Bake for 18 20 minutes, until golden brown. Let cool slightly before serving.
Save to Pinterest Serving a warm basket of these bagel bombs always sparks conversation and smiles at our family table. They've quickly become the dish everyone requests when we want something fun and memorable to share.
Required Tools
Mixing bowls, measuring cups and spoons, stand mixer or hands for kneading, baking sheet, parchment paper, slotted spoon, saucepan or large pot, pastry brush
Nutritional Information (per serving)
Calories: 115. Total Fat: 3.5 g. Carbohydrates: 18 g. Protein: 3 g.
Serving Suggestions
Serve warm for best flavor. These pair perfectly with sparkling wine or a light lager.
Save to Pinterest Enjoy these inventive cranberry jalapeño dip bagel bombs with friends—they disappear fast, so make a double batch for a guaranteed hit.
Recipe FAQs
- → What gives these bagel bombs their chewy texture?
Boiling the filled dough in water with baking soda before baking creates a signature chewy and glossy crust.
- → Can I use fresh cranberries instead of dried?
Yes! Finely chop fresh cranberries and slightly reduce the honey to balance tartness.
- → How spicy are the bagel bombs?
They are mildly spicy. To increase heat, keep some jalapeño seeds in the filling.
- → What are the best pairings for serving?
These bombs pair well with sparkling wine or a light beer, enhancing their sweet and spicy profile.
- → Are these suitable for vegetarians?
Yes, all the primary ingredients are vegetarian, but check bagel seasoning for added allergens.
- → Can I prepare the dough ahead of time?
Yes, the dough can be refrigerated after the first rise. Bring to room temperature before shaping and baking.