# What You Need:
→ Dough
01 - 2 ¼ teaspoons active dry yeast (1 packet)
02 - 1 tablespoon granulated sugar
03 - ¾ cup warm water (110°F)
04 - 2 cups all-purpose flour
05 - 1 teaspoon salt
06 - 1 tablespoon olive oil
→ Cranberry Jalapeño Dip Filling
07 - 4 ounces cream cheese, softened
08 - ⅓ cup dried cranberries, chopped
09 - 1 small jalapeño, seeded and finely diced
10 - 2 tablespoons fresh cilantro, chopped
11 - 1 tablespoon honey
12 - ¼ teaspoon salt
13 - ¼ teaspoon black pepper
→ Boiling & Topping
14 - 2 quarts water
15 - 2 tablespoons baking soda
16 - 1 egg, beaten
17 - 2 tablespoons everything bagel seasoning (optional)
# Directions:
01 - Combine warm water, granulated sugar, and active dry yeast in a small bowl. Allow to rest until the mixture becomes foamy, approximately 5 minutes.
02 - In a large mixing bowl, blend all-purpose flour and salt. Stir in the yeast mixture and olive oil until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and let rise in a warm area for 60 minutes or until doubled in volume.
04 - While the dough rises, thoroughly combine cream cheese, chopped cranberries, diced jalapeño, cilantro, honey, salt, and black pepper in a bowl. Refrigerate until required.
05 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
06 - Bring 2 quarts water to a boil in a large pot. Slowly add baking soda with care.
07 - Deflate the risen dough and portion it into 16 equal pieces. Flatten each portion into a 3-inch disk.
08 - Place 1 generous teaspoon of filling in the center of each disk. Pinch edges together to seal, forming a ball shape.
09 - In batches, carefully drop each bomb into simmering baking soda water for 30 seconds, turning once for even coating. Remove promptly with a slotted spoon and arrange on the prepared baking sheet.
10 - Brush each bomb with beaten egg. Sprinkle everything bagel seasoning over the top if desired.
11 - Transfer sheet to oven and bake for 18 to 20 minutes, or until the bombs are golden brown. Allow to cool briefly before serving.
