Make any day extra great by having pumpernickel bagel bombs for breakfast! They're the perfect grab and go meal for school or work.
To make the vegan spinach dip, combine vegan sour cream, mayonnaise, chopped spinach, vegetable broth powder, hot cherry peppers (or pimentos if using), lemon juice, sea salt and black pepper in a bowl.
Use a 1 tablespoon cookie scoop to scoop heaping spoonfuls of spinach dip spread slightly apart onto a parchment lined baking sheet. Place the baking sheet into the freezer to chill for at least 1 hour until solid.
When the spinach dip is about 15 minutes from being frozen, make the pumpernickel dough in a stand mixer with the dough hook attachment. In a stand mixer, add bread flour, dark rye flour, dutch-processed cocoa powder, caraway seeds, quick rise yeast, 1/4 cup of molasses, sea salt, vegetable oil and the warm water. Start the stand mixer on low and once the flour starts getting mixed in with the wet ingredients, gradually turn the speed up to medium high. The dough should come together and clean the sides of the bowl. Place a damp tea towel overtop the bowl and let it sit for 10 minutes.
If making the dough ahead, wrap the dough in lots of plastic wrap (not too tightly) and put it in the fridge in a large bowl. It will still rise in the fridge so make sure there’s some room in the bowl. When ready to use, take the dough out of the fridge and let it come down to room temperature (about 45 minutes) before continuing with the next steps.
Preheat the oven to 400°F.
Turn the dough out onto a floured surface. Divide the dough in half so it’s easier to work with. You will boil and bake the bagel bombs in two batches. Knead the dough 8 to 10 times on the surface by hand until covered in flour. Divide the dough into 8 even pieces (approximately 66 g each). It's best to weigh these portions so that they all cook and bake evenly. Roll each piece of dough into a ball. Then flatten the balls with your hand using a rolling pin to gently roll them into a 3-inch flat round.
Place a frozen spinach dip disc into the center of each and pinch to seal the ends tightly, almost like a dumpling. If the filling has spread out too much during freezing, cut it into cubes/chunks and assemble them together in the dough. Place the dough balls seam side down onto a parchment lined baking sheet.
In a medium pot, bring 6 cups of water to a boil. Add baking soda and 2 teaspoons of molasses. Stir until combined and then using a slotted spoon drop two or three balls of dough into the boiling water. Boil for 30 seconds. They should get puffier and float to the surface. Remove them with the slotted spoon and place them back onto the parchment lined baking sheet. Sprinkle with sesame seeds. Repeat with remaining bagel bombs.
Bake them for 20 to 22 minutes. Some filling might leak out but that’s alright and delicious! While the first batch bakes, roll out and boil the next batch of bagel bombs. Once the first batch is done, transfer the bagel bombs to a cooling rack and let them cool for at least 15 minutes before slicing as the spinach dip will be very hot! Bake the second batch of bagel bombs.
When baking your bagel bombs from frozen. Preheat the oven to 425°F. Place 2 or 3 bagel bombs on parchment paper with overhang since you're going to wrap them up. Sprinkle a little water on the bagel bombs. Wrap up the bagel bombs in the parchment tightly, tucking the ends under the bagel bombs. Place this on a baking sheet. Bake for 14 to 16 minutes until the spinach filling is warm and the bread is warm and soft. You can test if the filling is warm by inserting a butter knife into the center of the bagel bombs. Touch the knife that went into the center, if it’s warm then the bagel bombs are done. If it’s cold, continue baking for another 2 to 3 minutes.
To microwave the bagel bombs from frozen, heat them up uncovered for 35 to 40 seconds.
This is the vegetable broth powder we used. A powder works best rather than a boullion base/paste for this so that it doesn't affect the color of the filling.