Apple Pie Sourdough Bagel Bombs
These Apple Pie Sourdough Bagel Bombs are a delicious combination of tangy sourdough dough stuffed with rich cream cheese and a homemade apple pie filling. Topped with a crispy cinnamon crunch, they offer the perfect blend of sweet, savory, and fall-inspired flavors.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking powder
Baking soda
Salt
Greek yogurt
Sourdough discard (see substitution on recipe card below)
Apples of choice (I used Granny Smith)
Salted butter
Maple syrup
Cinnamon
Vanilla
Cream cheese
Egg
Brown sugar
Granulated sugar
Why You’ll Love Apple Pie Sourdough Bagel Bombs:
Creative Use of Sourdough Discard: These bagel bombs make the most of your sourdough discard, adding a subtle tang to the dough and helping reduce kitchen waste.
Easy Homemade Dough: Made with Greek yogurt and homemade self-rising flour, the dough is simple to prepare and results in a soft, pillowy texture with the perfect balance of sourdough flavor.
Creamy Apple Pie Filling: Stuffed with smooth cream cheese and a homemade apple pie filling, each bite offers a delicious combination of tangy, sweet, and creamy goodness.
Crispy Cinnamon Crunch Topping: The cinnamon crunch topping adds a delightful crisp texture and extra sweetness, making these bagel bombs a unique and indulgent treat.
Perfect for Fall: Infused with warm spices and apple pie flavors, these bagel bombs are the perfect cozy snack for fall and holiday gatherings.
Nutritious and Satisfying: With ingredients like Greek yogurt and sourdough discard, these bagel bombs offer a more nutritious take on traditional bagels while still being filling and satisfying.
Fun for Baking Enthusiasts: The process of making these bagel bombs—stuffing, sealing, and topping—makes baking them a fun and rewarding experience for home bakers of all skill levels.
Versatile Treat: Whether you’re enjoying them for breakfast, a snack, or dessert, these bagel bombs are versatile and perfect for any time of day.
Kid-Friendly and Fun to Eat: The hand-held size and creamy, sweet filling make these bagel bombs a hit with both kids and adults, offering a fun twist on traditional bagels or pies.
Impressive and Unique: The combination of tangy sourdough, creamy filling, and a crunchy topping makes these bagel bombs a unique and impressive treat for brunch or special occasions.
Tips for Apple Pie Sourdough Bagel Bombs:
Use Fresh Sourdough Discard: Ensure your sourdough discard is fresh for the best flavor. The discard adds a tangy note that pairs perfectly with the sweet apple pie filling and cinnamon crunch topping.
Homemade Self-Rising Flour: To make self-rising flour, combine 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt. This blend ensures your bagel bombs rise properly and develop a soft, pillowy texture.
Strain Greek Yogurt if Needed: Use thick Greek yogurt for the dough. If your yogurt has excess liquid, strain it using a cheesecloth or fine sieve to avoid making the dough too sticky.
Don’t Overmix the Dough: When combining the sourdough discard, Greek yogurt, and self-rising flour, mix just until combined. Overworking the dough can lead to tough bagel bombs rather than soft and tender ones.
Chill the Cream Cheese: Make sure the cream cheese is chilled before stuffing the bagel bombs. Cold cream cheese holds its shape better during baking, creating a gooey, creamy center.
Make the Apple Pie Filling Ahead: Prepare the homemade apple pie filling in advance to allow it to cool completely before stuffing the bagel bombs. This prevents the dough from becoming soggy.
Seal the Edges Well: When sealing the bagel bombs, pinch the edges tightly to ensure the filling doesn’t leak during baking. A secure seal helps keep the cream cheese and apple pie filling inside.
Generously Apply Cinnamon Crunch Topping: Don’t skimp on the cinnamon crunch topping! It adds a delightful crispiness and extra sweetness to the bagel bombs. Apply the topping right before baking for the best texture.
Bake Until Golden Brown: Bake the bagel bombs until they are golden brown and crispy on the outside. This ensures the dough is fully cooked and creates a crunchy contrast to the soft filling.
Serve Warm for Best Flavor: These bagel bombs are best enjoyed warm, when the cream cheese is gooey, and the apple pie filling is soft and sweet. Pair with a warm drink for the ultimate fall treat.
Store and Reheat Properly: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven at 300°F (150°C) for 5-7 minutes to maintain their texture and warmth.
How to Make Apple Pie Sourdough Bagel Bombs Ahead of Time:
Prepare the Dough in Advance
Sourdough Discard Dough: Start by making the sourdough bagel dough with sourdough discard, Greek yogurt, and homemade self-rising flour.
Chill or Freeze the Dough: Once the dough is mixed, you can refrigerate it for up to 24 hours or freeze it for up to 1 month if you’re preparing far in advance. Freezing helps slow the fermentation process, preserving the dough’s tangy flavor for later use.
Make the Homemade Apple Pie Filling Ahead
Prepare and Cool the Filling: Cook the homemade apple pie filling ahead of time by sautéing apples with sugar, cinnamon, and a touch of lemon juice. Let it cool completely before using to prevent the dough from becoming soggy.
Store the Filling: Store the apple pie filling in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 2 months. This helps save time on baking day.
Prepping the Cream Cheese
Chill the Cream Cheese: Cut the cream cheese into small chunks and store them in the refrigerator. Cold cream cheese is easier to work with and ensures a creamy filling in the bagel bombs.
Optional Freezing: You can also pre-portion and freeze cream cheese chunks to use directly when assembling the bagel bombs.
Assemble the Bagel Bombs
Form the Bagel Bombs: When ready to assemble, flatten portions of the sourdough dough, fill each with a scoop of the apple pie filling and a chunk of cream cheese, then seal them tightly.
Chill or Freeze for Later: After assembling the bagel bombs, you can place them on a baking sheet and freeze until firm. Transfer to a freezer-safe bag and store for up to 3 months.
Make the Cinnamon Crunch Topping
Mix Ahead: Prepare the cinnamon crunch topping by combining sugar, cinnamon, and melted butter. You can store this mixture in an airtight container at room temperature for up to 3 days.
Apply Right Before Baking: Sprinkle the cinnamon crunch topping generously over the bagel bombs just before baking to achieve a crispy, sweet crust.
Baking the Bagel Bombs
Bake Fresh or From Frozen: If baking immediately, follow the standard baking instructions. If baking from frozen, allow the bagel bombs to thaw overnight in the refrigerator or bake directly from frozen, adding an extra 5-10 minutes to the baking time.
Bake Until Golden: Bake the bagel bombs until golden brown and crispy on top, ensuring the filling is hot and the dough is cooked through.
Store and Reheat After Baking
Storing Baked Bagel Bombs: Store any leftover baked bagel bombs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F (150°C) for 5-7 minutes to restore their crispy texture.
Freezing Baked Bagel Bombs: You can also freeze the baked bagel bombs for up to 3 months. Thaw overnight in the refrigerator and reheat as needed.
How to Store Apple Pie Sourdough Bagel Bombs:
Room Temperature (Short-Term Storage): If you plan to enjoy the bagel bombs within a few hours, they can be kept at room temperature in an airtight container for up to 6 hours. This prevents them from drying out and maintains their fresh-baked texture.
Refrigeration (Up to 3 Days): Store leftover bagel bombs in an airtight container in the refrigerator for up to 3 days. The cool temperature preserves the cream cheese filling and apple pie filling, while keeping the dough soft. For best results, reheat before serving.
Freezing Baked Bagel Bombs: To freeze baked bagel bombs, allow them to cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw them overnight in the refrigerator before reheating.
Freezing Unbaked Bagel Bombs: You can also freeze the unbaked bagel bombs. After assembling them, place them on a baking sheet and freeze until solid. Once frozen, transfer the bagel bombs to a freezer-safe container or bag. When ready to bake, let them thaw in the refrigerator overnight and bake as directed.
Reheating Baked Bagel Bombs: For the best texture, reheat baked bagel bombs in the oven at 300°F (150°C) for 5-7 minutes. This restores the crispiness of the cinnamon crunch topping and warms the creamy filling without making the dough soggy.
Microwave Reheating: If you're in a hurry, you can reheat bagel bombs in the microwave for 20-30 seconds, though this may soften the crunch topping. If you want to keep the topping crispy, reheating in the oven is the better option.
Reheating from Frozen: To reheat frozen baked bagel bombs, place them directly in a preheated oven at 300°F (150°C) for 10-15 minutes. This method maintains the texture and ensures the filling is evenly heated.
Store Cinnamon Crunch Topping Separately: If you plan to freeze the bagel bombs or store them for longer, you can prepare extra cinnamon crunch topping and sprinkle it on after reheating. This will refresh the crispness and give them a freshly-baked feel.
Serving After Reheating: After reheating, serve the bagel bombs warm to fully enjoy the gooey cream cheese, apple pie filling, and crispy cinnamon topping. Pair with coffee or tea for a cozy fall snack.
FAQs:
Q: Can I use active sourdough starter instead of sourdough discard for the dough?
A: Yes, you can use active sourdough starter, but sourdough discard is preferred for this recipe. It adds a subtle tang without affecting the rise, making it ideal for this dough. Using discard also helps reduce kitchen waste.
Q: How do I make homemade self-rising flour?
A: To make homemade self-rising flour, combine 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt. This blend gives the dough a light and fluffy texture while ensuring proper rise.
Q: Can I use store-bought apple pie filling instead of homemade?
A: Yes, store-bought apple pie filling can be used as a time-saver. However, homemade apple pie filling allows you to control the sweetness and spices, making the bagel bombs more flavorful and personalized.
Q: Can I freeze the bagel bombs before baking?
A: Absolutely! After assembling the bagel bombs, freeze them on a baking sheet until firm, then transfer them to a freezer-safe bag. When ready to bake, you can thaw them in the fridge overnight or bake directly from frozen, adding a few extra minutes to the baking time.
Q: How should I store leftover bagel bombs?
A: Store baked bagel bombs in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in the oven at 300°F (150°C) for 5-7 minutes to restore the crunchy cinnamon topping.
Q: What’s the best way to reheat the bagel bombs?
A: The best way to reheat bagel bombs is in the oven at 300°F (150°C) to restore the crunchy cinnamon topping and heat the filling evenly. Avoid microwaving, as it can make the dough soft and the topping less crisp.
Q: Can I make the dough without Greek yogurt?
A: Greek yogurt helps add moisture and tang to the dough, but if you don’t have any, you can substitute it with a mix of sour cream or full-fat yogurt. This will still give you a soft, flavorful dough.
Q: How do I prevent the filling from leaking out during baking?
A: Make sure to seal the edges of the dough tightly around the filling. Pinch the seams securely to prevent the cream cheese and apple pie filling from leaking out while baking.
Q: Can I use flavored cream cheese in the filling?
A: Yes! You can experiment with different cream cheese flavors, such as cinnamon or maple, to enhance the flavor of the bagel bombs. Just make sure the cream cheese is chilled before stuffing.
Q: Can I make the cinnamon crunch topping ahead of time?
A: Yes, you can prepare the cinnamon crunch topping in advance. Store it in an airtight container at room temperature for up to 3 days. Sprinkle it on the bagel bombs right before baking to ensure a crispy finish.
Check out my other fall recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these apple pie sourdough bagel bombs. Happy baking!
