We first encountered petite stuffed bagels at a trade show, some 10 years ago.

Made by a Canadian company, they were a delight for the eyes. They were not the traditional two halves of a bagel with cream cheese, but a dome shape with cream cheese piped inside.

They tasted the same as a traditional bagel and cream cheese, with a bonus: the dome was more tender, less laboriously chewy than a New York-style bagel.

Sold frozen, we waited for them to come to the U.S. Alas, they never did.

In 2014, Bantam Bagels opened up a shop in Greenwich Village, selling the same idea freshly baked. It expanded to a nationally-distributed frozen business.

A couple of years ago, Nancy’s Petite Stuffed Bagels debuted, also frozen.

Now, King Arthur Flour has teamed with Milk Bar pastry chef Christina Tosi to create a kit version of her Bagel Bombs. King Arthur Flour calls them Stuffed Bagel Buns.

The dome bagels in the kit are stuffed with a cheddar and cream cheese filling and sprinkled with everything bagel topping.

The kit contains everything you need to make them at home. Along with the recipe, you’ll get:

  • Half-Sheet Pan
  • Parchment Paper
  • High-Gluten Flour
  • Non-Diastatic Malt Powder
  • Vermont Cheese Powder
  • Everything Bagel Topping
  • SAF Yeast
  •  
    The kit is $ 48.65; you can order it here.

    You can check out the recipe for free.
     
    >>> THE HISTORY OF BAGELS <<<

     

    Stuffed Bagels

    Stuffed Bagel Buns Kit
    King Arthur Flour’s “Stuffed Bagel Buns,” available in a baking kit (photos courtesy King Arthur Flour).

     

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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