Everything Bagel Bombs
February 9, 2026
super easy
If your family loves everything bagels but mornings don’t allow time for boiling dough or running to the bakery, these Everything Bagel Bombs are about to become your new go-to. They give you all the flavor of a classic everything bagel with a creamy surprise inside — without the hassle. As a busy mom of two, I’m always looking for breakfast options that are classics we love but can still be made ahead and pulled from the freezer when life gets hectic.
These bagel bombs are made with einkorn flour and cottage cheese, which keeps them soft, protein-packed, and more nourishing than traditional bagels. Instead of yeast or rising time, baking powder does the work — which means no waiting around for dough to proof. Inside each one is a frozen cube of cream cheese that melts perfectly as they bake, giving you that classic bagel-and-cream-cheese combo in every bite.
This is a trusty recipe we use often- it is a lifesaver on school mornings, sports days, and even for afternoon snacks. I’ve tested these baked fresh, baked from frozen, and reheated — and they hold up well every time. Pro Tip: Freezing the cream cheese first is key. It keeps the cream cheese from getting mixed in with the dough and ensures the cheese stays right in the center. This is the exact method I use when prepping breakfast for my own family.
What I love most is how flexible these are. You can bake them fresh, freeze them unbaked, or even prep a double batch for busy weeks. They’re kid-friendly, husband-approved, and made with simple, preservative-free ingredients I feel good about serving.
Quick Ingredient Snap Shot
- all-purpose einkorn flour
- organic small curd cottage cheese
- cream cheese
- everything but the bagel seasoning
- extra virgin olive oil
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Everything Bagel Bombs
Equipment
- 1 large bowl
- parchment paper
- 1 small bowl
Ingredients
- 3 cup All Purpose Einkorn Flour
- 4 tsp. Baking powder
- 2 cup Small curd cottage cheese
- Everything but the bagel seasoning
- extra virgin olive oil
- 8 oz. cream cheese cut into 12 squares
Instructions
- Line a baking sheet with parchment paper. Place the 12 squares of cream cheese on the baking sheet. Place in the freezer about 30 minutes- until frozen.
- In a bowl, combine 3 cup All Purpose Einkorn Flour and 4 tsp. Baking powder. Whisk together.
- Add in the 2 cup Small curd cottage cheese.
- Mix together until combined- you want the dough to be elastic, but not sticky. Cottage cheese can vary in consistency so you might need to add a little bit more flour- do this 1 tbsp. at a time.
- Cover with a light dish towel and let rest 30 minutes.
- Roll into 12 balls and flatten.
- Work quickly- place a square of cheese on top of the flattened dough ball. Wrap all sides around and roll in Everything but the bagel seasoning . Place back on the parchment lined baking sheet.
- Sprinkle with everything but the bagel salt.
- spray or drizzle with extra virgin olive oil if baking right away- if not skip this step.
- Either bake right away at 450f for 10-12 minutes until cooked though or Freeze for 2 hours on the parchment lined baking sheet and then place in a freezer safe bag or container.
- From frozen drizzle with extra virgin olive oil and bake for 12-15 minutes.
Storage & Freezer Tips
- Freeze unbaked bagel bombs on a sheet tray, then transfer to a freezer-safe bag.
- Bake straight from frozen for best texture.
- Store baked leftovers in the fridge up to 3 days.
Substitutions & Variations
- Swap cream cheese for dairy-free cream cheese.
- Add shredded cheese to the dough for extra flavor.
- Use sesame or plain seasoning if everything bagel isn’t your favorite.
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