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“Bagels -- the real, crusty, chewy kind, not the kind you get at Einstein's”
1hr 20mins
8 bagels

Ingredients Nutrition


  1. Make a sponge with the yeast, water and 6 oz flour.
  2. Cover and let ferment at least 20 minutes.
  3. Mix in 2 t malt powder, sugar, wheat gluten and 10 oz flour.
  4. Mix about 8 minutes.
  5. Add salt and any desired flavorings, mix about 2 minutes more.
  6. Dough will be stiff Round, cover and ferment about 15 minutes.
  7. Scale into 3 oz pieces; shape into balls; poke hole in the middle with your thumb; spread so the hole is about 2" in diameter Boil 1 gallon water with 3 T malt powder; drop in bagels and poach 1 minute on each side Add toppings such as poppy or sesame seeds if desired while still wet and back at 350* (convection) or 400* (conventional) for about 20 minutes or until golden.

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