Many of the recipes that can be found online credit Christina Tosi of Momofuku as the creator of the Bagel Bomb – bagel dough filled with cream cheese. However, she doesn't poach the filled buns. Since I associate bagels with poaching, I have done that with these buns. This gives them their characteristic chewiness. Instead of using food-grade lye in the poaching liquid (which makes the bagels golden brown), I use baking soda.
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