Save Soft, golden bagel dough filled with a tangy, creamy cranberry jalapeño dip these bite-sized bombs are the perfect blend of sweet, spicy, and savory. Ideal for holiday gatherings or as a unique appetizer.
I first tried making these bagel bombs for a festive brunch, and they were the first thing to disappear from the table. Their vibrant color and delicious filling were a hit with friends and family. Everyone wanted the recipe!
Ingredients
- Dough: 2 ¼ teaspoons (1 packet) active dry yeast, 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 (115 g) 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
- Make the Dough:
- In a small bowl, combine warm water, sugar, and yeast. Let sit until foamy, about 5 minutes. In a large bowl, mix flour and salt. Add yeast mixture and olive oil, stirring to form a shaggy dough.
- Knead and Proof:
- Knead the dough on a lightly floured surface for 5 to 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, mix cream cheese, cranberries, jalapeño, cilantro, honey, salt, and pepper in a bowl until combined. Chill until ready to use.
- Preheat Oven:
- 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 Bombs:
- Punch down the risen dough and divide into 16 equal pieces. Flatten each piece into a 3-inch disk. Place a heaping teaspoon of filling in the center. Pinch and seal the dough around the filling and roll gently into a ball.
- Boil Bagel Bombs:
- 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.
- Top and Bake:
- Brush each bomb with beaten egg and sprinkle with everything bagel seasoning, if using. Bake for 18 to 20 minutes, until golden brown. Let cool slightly before serving.
Save 
Save Making these with my kids has become a fun holiday tradition in our home. Everyone loves rolling the dough and creating their own bagel bombs together.
Required Tools
Mixing bowls, measuring cups and spoons, stand mixer or hands for kneading, baking sheet, parchment paper, slotted spoon, saucepan or large pot, and pastry brush are all you need.
Allergen Information
Contains wheat (gluten), egg, milk (dairy). If using store-bought bagel seasoning check for sesame seeds or other allergens.
Nutritional Information
Per serving: 115 calories, 3.5 g total fat, 18 g carbohydrates, 3 g protein.
Save 
Save These cranberry jalapeño dip bagel bombs add a flavorful twist to classic appetizers. They are always a crowd-pleaser and make any celebration pop!
Recipe FAQ
- → How spicy are these bagel bombs?
The jalapeño adds a gentle kick, but removing the seeds keeps them mild. Leave seeds in for extra heat.
- → Can I use fresh cranberries in the filling?
Yes, finely chopped fresh cranberries work well; reduce honey slightly to balance the tartness.
- → Is it possible to make the dough ahead?
The dough can be prepared and refrigerated overnight. Allow it to return to room temperature before using.
- → What pairs well with these bagel bombs?
They’re great served warm as appetizers and pair nicely with sparkling wine or light lager.
- → Are these suitable for vegetarians?
Yes, these bagel bombs are vegetarian-friendly, containing no meat or fish ingredients.
- → Can I skip the everything bagel seasoning topping?
Absolutely, the bombs taste delicious plain or with other toppings like sesame or poppy seeds.