Instructions

1. Chop up your pepperoni slices, and dice your onion if using. Reserve 16 pepperoni slices for topping your bagel bombs, if desired.
2. Then, in a large bowl, combine all of the filling ingredients. Once combined, scoop out into 16 even lumps onto a parchment-lined baking sheet. Put them in the freezer until solid.
3. Next, make the dough: Stir together 3 1/2 cups flour, 1 tablespoon salt, 1 1/8 teaspoons active dry yeast in the bowl of your stand mixer — do it by hand, using the dough hook like a spoon. Continue stirring by hand as you add 1 3/4 cup water, mixing for 1 minute, until the mixture has come together in a shaggy mess.
4. Knead the ball of dough until it is smoother and more cohesive. The dough should look like a wet ball and should bounce back softly when prodded. This may take 5-10 minutes.
5. Brush a large bowl with 1 tablespoon vegetable oil and transfer the dough ball into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes.

Assembly:

1. Punch down and flatten the dough on a smooth, dry countertop. Use a dough cutter to divide the dough into 16 equal pieces. Use your fingers to gently stretch each piece of dough out into a mini pizza between 2 and 3 inches wide.
2. Put a frozen pepperoni ball in the center of each dough circle. Bring up the edges of each round and pinch to seal so that the pepperoni ball is completely contained, then gently roll the ball between the palms of your hands to ensure that the bomb has a nice, round, dinner roll-y shape. Arrange the bombs 4 inches apart on a parchment or Silpat lined baking sheet.
3. Whisk 1 egg together with 1/2 teaspoon of water to create the egg wash. Brush a generous coat of this wash on the buns. Place a pepperoni slice on top of each bun, and sprinkle with extra mozzarella if desire.
4. Preheat the oven to 325 F. Bake the bagel bombs for 20 – 30 minutes. While in the oven, the bombs will become a deep golden brown and a few may have filling explosions. You can use your fingers to tuck the filling inside, or leave them as is.
5. Serve immediately, or save in the fridge or freezer and reheat in the microwave or oven. If reheating in the oven, preheat the oven to 300 and heat for 15 minutes.