Raise your hand if you don't have time in the morning before work to make yourself a filling, healthy, and delicious breakfast.
Hello, my fellow sad-excuse-for-breakfast buddies. I feel your pain.
Not to worry, though. What I'm about to tell you will change your breakfast game forever.
You can have ham, egg, and melted cheese stuffed everything bagels for breakfast every morning in just one minute and fifteen seconds, for only 240 calories. BAM. YOUR MIND=BLOWN, RIGHT?!
I call them Freezer-Friendly Everything Bagel Bombs, because it's like an explosion of AM goodness in an everything bagel shell. You can nix the everything bagel topping if you'd like, but that's pretty much breakfast blasphemy as everyone knows that everything bagels are the world's best bagels. Don't try to tell me otherwise.
To make the Bagel Bombs, I use premade pizza dough. Pizza dough and bagel dough are actually quite similar, and after being boiled, you can't even tell that you started with pizza dough in the first place. No need to mess with yeast or wait hours for dough to rise!
I add diced ham, egg whites, and shredded cheese to my Everything Bagel Bombs, but feel free to sub in whole eggs, ground sausage, spinach, feta-- whatever you can come up with! The sky is the limit. I prefer egg whites and diced ham because I get a lot of flavor and protein (which keeps me fuller longer) for a relatively low amount of fat and calories.
I add the cheese in because "ham & egg bagels" don't hold a candle to "ham, egg, & cheese" bagels. Again, you just can't argue that logic. If you've hung around here long enough, you know that I consider melted cheese to be its own, highly necessary food group and will not be persuaded otherwise.
After they're boiled, I bake them to a nice golden brown, and then let them cool to room temperature. I individually wrap mine in foil or cling wrap and then freeze them until some hungry and rushed morning when I can microwave them, devour them, and start my day off right!
When you make these Everything Bagel Bombs, be sure to take a photo and tag #hostthetoast on Instagram or Twitter. I want to show off your tasty breakfasts!
Print
Freezer-Friendly Bagel Bombs
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Ingredients
- 1 lb refrigerated pizza dough
- 10 egg whites (or 5 whole eggs)
- Salt and pepper, to taste
- 6 oz diced ham
- 4-8 oz shredded cheese
- 12 cups water
- 1 tablespoon honey
- Everything bagel seasoning, to taste
Instructions
- Divide the pizza dough into 8 even pieces and roll into balls. Cover with a kitchen towel and allow to rise for 20 minutes.
- While you wait for the dough to rise, scramble the eggs in a nonstick pan over medium heat, seasoning with salt and pepper, to taste. Set aside and let cool.
- Preheat the oven to 425 degrees F. Line a nonstick baking sheet with parchment paper.
- Gently flatten the dough balls with your palm, and top with the eggs, diced ham, and shredded cheddar cheese. Pull the sides of the dough up and around the filling, pinching to seal. Pull up the perpendicular sides and pinch. Continue until the filling is completely covered and dough is sealed. Place, seam-side down, on the prepared baking sheet and cover with a kitchen towel. Let sit for 15 minutes.
- Fill a large pot with 12 cups of water and bring to a gentle boil. Mix in 1 tablespoon honey. Place half of the bagel bundles into the boiling water for 1 minute, turning once halfway through. Remove from the boiling water with a slotted spoon and transfer to the prepared baking sheet. Repeat with the second half of the bagels.
- Sprinkle the bagels with everything bagel seasoning and then bake until golden brown and cooked through, about 25-30 minutes. Serve warm, or let cool to room temperature, wrap individually, and freeze for future use.
Notes
To make the everything bagel seasoning, combine equal parts poppy seeds, sesame seeds, dried garlic flakes, dried onion flakes, and kosher salt.
To reheat after freezing, wrap the frozen Bagel Bomb in a paper towel and microwave on high for 1 minute and 15 seconds or until warmed through.
- Prep Time: 45 mins
- Cook Time: 25 mins
Carolyn says
Great idea! I never thought of making breakfast buns but already started pretzel dough in my bread machine now to try them today. I make similar stuffed handwich buns - stuffed with all kinds of left-overs - pulled pork, curry beef, thick stew, taco beans and meat, pizza toppings, - even corned beef and sauerkraut! I keep them in the freezer to make a quick lunch to send to school - they are frozen when school starts, and they thaw by lunchtime. Great for quick lunch making on a busy morning.
I make a basic bun dough in my bread machine and then do the same as these instructions without the boil step with whatever fillilng I have on hand. A very useful way to use up leftovers. Everyone loves them - took 3 dozen of them to my 16 year old's race team potluck - what a hit they were!
Charina McCullem says
I'm thinking about getting a bread maker. If you make these bombs do you also add the eggs, meat, & cheese in the bread maker or is that a no no?
Patricia Stilwell says
Although I don't have a bread machine, I would think that if you add the egg and cheese and ham IN your bread machine, you would get ham egg cheese BREAD. I think all the ingredients would just get incorporated into the bread. I think the machines just mix your dough and then bake it. Maybe you'll get a reply from someone who has a machine.
Guest says
Bread maker has a dough function! You will just make the type of dough you want (pizza, bagel etc.), and take it out when it is done. Then you proceed as you would if you had bought premade dough
Darlene says
These are Delicious and simple. Will definitely make them again
Eric says
Carb count? What is the function of the honey? Binding or flavor?
Morgan says
I'm going to have to check for a good source on that-- I didn't keep track of the carb info as I made these so I don't want to accidentally give you incorrect information.
The honey is mostly for flavor and texture, but if you don't want to use the honey, you can omit it.
Emm says
It gives a slight sweetness to the outside of the dough but also gives it that gold and slightly shiny look. Otherwise they may be quite pale.
Karen @ On the Banks of Salt Creek says
These look so yummy.
Have you tried freezing them?
I love to put things like this in the freezer for an easy lunch.
I hate lunch. It is in the middle of school and most of the quick and easy stuff is just junk.
Thanx for a delicious looking sandwich.
Lindsay says
Um, did you even read the recipe title???
Danika Maia says
Damn that looks really good!! I found you on reddit through ECAH and I'm glad I came over!
Danika Maia
http://www.danikamaia.com
Matt says
I'm making these tomorrow! Could you add sugar to the water instead of honey? Or would it be best to add nothing at all if honey isn't available.
Morgan says
I wouldn't add sugar, if you can't use honey, malt syrup is great, and if not, then just omit =)
You can also add a bit of baking soda to the water to make a pretzel-like crust if you prefer!
Monique says
Hi, could you maybe share a pizza dough recipe that you would recommend for this recipe? Thank you
P.S This looks AMAZING!!
kirsty says
hello, i have made these several times using different fillings, i tend to make my own dough the one i use is
400g plain flour
1 tsp yeast
half tsp salt
1 tsp sugar
125ml water
also if you double up the ingredients it will make 2x 12" pizza bases
hope this helps 🙂
Julia says
Do you use a recipe for your pizza dough, or are you just using the refrigerated store bought dough? I assumed you were using store bought dough and found it nearly impossible to work with. It tore all over the place and I couldn't get the seams to stay shut. By the end of it, only 5 out of 8 made it into the oven. I'm not sure how many will survive that...I'm afraid to look haha.
kirsty says
hello, i have made these several times using different fillings, i tend to make my own dough the one i use is
400g plain flour
1 tsp yeast
half tsp salt
1 tsp sugar
125ml water
also if you double up the ingredients it will make 2x 12" pizza bases
hope this helps 🙂
Whitney says
I also used store bought dough - pillsbury - It didn't stretch. At all. And because it wasn't pliable enough, it wouldn't stick together and they ended up coming apart and getting filled with water, even when I wet the edges to try and get it to stick better. Next time I definitely wont use this brand at the very least, but its the only dough the local stores carry.
Elisha says
I wish I would've read through the comments prior to making them because I also bought pilsbury pizza dough and my experience was horrible! When I boiled them they just came apart even though I thought I had good closure! Now they're just bagel bowls :/ Gonna try and salvage them still, but man that was disappointing!
Emily says
What's the purpose of boiling them?
Morgan says
Boiling them gives them the characteristic bagel exterior. The boiling water makes the outside a bit gelatinous which makes it chewy and bagel-like when baked afterward!
sara says
I'm gonna try and make those bagle bombs. ..they look so good. I know my friends and family members will love. Going to make with egg whites ,bacon and chess an maybe so spinach.
sara says
Some spinach!!!
Staci says
Great idea with the recipe. It would be nice to know the size of a bagel "bomb" next time. The picture s were a little deceiving. I had quite a time making them. The dough kept creating holes. Then the insides began falling out of said holes. Live and learn I guess.
Kelly says
Made these last night! I, too, had a bit of trouble with the dough tearing and trying to stuff everything in there. A few popped open during the setting/boiling phases but somehow kept came back together during the making! A bit more labor intensive than I realized but totally worth it for 8 meals. Did egg whites, spinach, tomato and pepperjack. I love your recipes - keep them coming please!
Alexis says
Hey! So to start, these look AMAZING! I'm having knee surgery soon and I'm trying to get some food together that my boyfriend can just heat up and these look so perfect. My only problem is that I don't have a microwave... Could these be heated up in a taster over or even a normal oven?
Thanks!
emylime says
We enjoyed these for dinner tonight. I'd never made bagels before, but these were soo much tastier than store bagels I just might try bagels without the filling. For the record, we made egg and cheddar, plus some egg, swiss and spinach. Both were good. And allrecipes provided the bread machine bagel dough recipe for me.
Whitney says
Probably because store bagels are not real bagels.
Christine says
After wrapping in foil and freezing could they be thawed and thrown on a propane/gas grill? Would love to bring these to a tailgate. If so, would the baking time be the same?
Jordan L. says
Not a fan of the lack of explanation about the dough - tried this recipe off of Reddit originally, and the lack of info left my friends and I with a huge mess all over my counter from trying to use store-bough refrigerated dough, which doesn't work in any capacity for this recipe.
Morgan says
Store-bought refrigerated pizza dough is what I used here. It can be tricky to get the hang of-- you really have to be very gentle with the dough or it will tear. Unfortunately, that's just the nature of pizza dough, but once you get the hang of it, it becomes much easier. I'm so sorry you had a difficult time!
Jeanna says
Just buy dough from your favorite local pizza joint.
Pola Negroni says
If you're worried about your bombs "exploding" in the water, you can try steaming them for 5 minutes instead.
I used a bamboo steamer, but I'm sure any steamer would work just as well. Just make your bombs and put them seam side down on little squares of parchment. The parchment isn't entirely necessary, but it does help stop the bun from sticking to the steamer, plus it makes it extra portable. It can go straight into the oven (after dipping in egg wash & everything bagel topping) and bake according to the recipe.
BTW, if you don't want to use purchased pizza dough, the pizza dough recipe from TheKitchn is what I used and it came out a treat. Thanks for such a fun idea.
kt says
These made a massive mess. Exploded in the water and one exploded on my oven. What a waste.
Lincoln says
I had the same issue - I only had two make it into the pot and neither of those made it. With the size of them, I don't even know it this could count as a meal - they seemed tiny! How big are they supposed to be? This seems like way more of an undertaking than I expected... once I get my self-esteem back I'm going to try again, though.
Steph says
Has anyone tried this with gluten-free dough? Also, I don't have a microwave. What would be the best way to reheat in the oven after freezing?
Whitney says
Maybe try freezing them before baking and then sticking them in the oven with a little extra time? Otherwise reheat them at a low temperature in the oven slowly so that you don't end up burning the bread.
Steph says
I just made these using 2 13.8 oz times of pizza dough from the refrigerated biscuit section at the store. I wanted mine large so I divided each tube into 4 sections for a total of 8 dough balls. Followed the directions for letting them rise, then rolled them out with a rolling pin before stuffing and sealing. I used half of a diced ham steak, 7 whole eggs, and just eyeballed the cheese for the filling.
I was worried about them bursting as some reviews said, so I moistened the edges of the dough rounds with a bit of warm water before pinching, and it worked great! Not one burst. I watched the time carefully when boiling them, and had no issues. All 8 made it to the oven and baked for 30 minutes. They ended up about the size of my husband's fist, so perfect for a hearty breakfast!
Vero says
These worked super well. No problems at all! Just be delicate with the dough and boiling. Used grocery store pizza dough like in the recipe, turkey sausage, spinach and parmesan. YUM! Easy and works like a charm.
Tim says
I hate making breakfast in the morning so made these tonight for tomorrow morning with the family. One of my boys came home from work late for dinner. I let him have one and he loved it. I won't get to try them until tomorrow. I might use a muffin pan in the future and can't wait to try leftovers ( my wife's pulled pork, especially)!!!
Rosie says
Can you skip the boiling part and just bake these?
Morgan says
The boiling step gives them the characteristic bagel texture and flavor. You can opt to just bake them instead but they won't be very bagel-like.
Sue W. says
I made these the other day with refrigerated pizza dough and didn't have a problem. I made the egg, ham and cheese. My problem was the cheese seemed to disappear. Is it possible to be absorbed by the dough? Or did I not add enough cheese? Other than that these are the greatest!
Mary says
My cheese also disappeared.. out onto the parchment. I sealed them well, I thought, and they all survived the boiling. Maybe I'll try a less greasy cheese next time.
Amanda says
I just tried making these tonight and followed everything to a T and then every single one of my "bombs" completely opened in the water ruining the entire thing. Why did this happen as they were pinch sealed tightly and thoroughly. Any ideas? Skipped the boiling with the rest and put right in oven in hopes they turn out decent. They seemed really easy until this part though. Ugh!!! I'm so frustrated all those ingredients went to waste in the first set of bombs.
Morgan says
The first thing that comes to mind is that the dough might have been ripping open because of too strong of a boil. You really want to keep it at a gentle boil the whole time for these. But if that's not it, it's really hard to say without having been there. I'm sorry that you had trouble with the boiling!
Robin B. says
I also had trouble with them opening in the water. After reading above, I'm thinking maybe my boil was too forceful. I ended up baking the rest, took them out at about 18 minutes because any longer and they would have burnt. They had more of a pretzel taste. Will try again with a softer boil.
Rae says
Just curious. If the pizza dough is so difficult to work with, why not use actual bagel dough?
Sherri says
Making a simple pizza dough from scratch is not exactly difficult. I had no problems with holes or tearing.
3/4 cup warm water + 1/2 tsp sugar + one packet yeast
2 cups flour + 1 tsp salt + a drizzle of olive oil
Would like to know what cheese you used, that looks so deliciously gooey in the photo. Almost looked like a hollandaise sauce.
Maggie says
Has anyone reheated these in the oven? How long and what temperature? Thanks!
C Sabo says
I made these tonight and they were great. I used 400 grams of pizza dough flour to make 2 balls of pizza dough the other day so had one ball left over. I split that into 6 balls of about 40 grams each. Filled with chopped a cup of chopped broccoli, 110 grams of smoked ham and 80 grams of cheddar divided equally. Topped only with sesame seeds I had on hand. Cant wait to make a bigger batch and fill them with buffalo chicken, blue cheese, carrots and celery. Thanks for posting!
My cheddar version broke down to:
Calories 180
Fat 10g
Sodium 373g
Carb 14g
Protein 10g
Casey says
Made these and came out great! I tried ham egg and cheese and also spinach mushroom and cheese. My ham ones turned out amazing but not so much the spinach and mushroom. You can’t use items that sweat a lot or you won’t be able to get the dough to stay together/stuff them as much. MAKE SURE YOUR STUFFING IS DRY! The spinach and mushroom turned into a popover cause I didn’t squeeze out enough liquid. Just a tip 🙂
Rachael says
I tried these and they’re awesome, they fit right into my mornings even when I’m rushed.i would like to get your permission to link your recipe to these in my 30 day meal plan.
Krista says
These were actually fun to make! I used bacon instead of ham and want to try adding spinach. I had one open when I was boiling, but I attribute that to my poor pinching. When it opened, the seam stayed at the top of the water so it all stayed in, just got a bit wet. I also had a couple pops during the baking where egg came out, but it didn’t make a mess so not a big deal. Will definitely be trying these again!
Becky Stubfors says
I made these this morning and thought they were bland. What kind of cheese did you use? I used Gouda and it disappeared into the dough. I could taste it, but there was no yummy gooey cheese running out. I’ll try again, using different fillings.
Annette says
Can you boil them and freeze once cooled for baking fresh?
Julie says
Made these today and found them to be a little putzy though now I know better how to do them. Since they are soooo tasty, I will be able to get them done a little faster. I have company coming and they will be a great breakfast that I'm sure will get raves!
Morgan says
I'm so glad you like them, Julie! I hope your guests enjoy them as well. And yes, they definitely get easier to make every time!! 🙂
Jen B. says
Very good, but a few helpful hints for those making it:
Treat these almost like making dumplings, don't overfill and make sure the pinched part is super closed. If it has a little belly button, keep pinching. A little half twist when pinching seems to help. Wetting the edges helps keep it together when pinching, but keep a towel near you on the counter to dry your hands after wetting the edges. If you keep your fingers wet it becomes a mess.
I really want to know what cheese was used in the picture, because it looks amazing, I tried swiss and cheddar and even did a cream cheese and bacon, none looked anything like that. I might even try a little bit a hollandaise in the next batch I do, because dang that looks so good lol. I may also make my own Everything seasoning for next time because the one I bought had too much salt, and it sort of was overkill. Thanks for the great recipe!
Morgan says
Thanks so much for sharing your tips Jen! I believe I used mozzarella when I was making these to photo.