Best Bites: Bagel bombs


Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!

Sesame, cinnamon or with everything, these bagel bombs are not only delicious, but each contains a special surprise! Check out the recipe on this episode of Best Bites!


For the dough

  • 1 1/2 cups lukewarm water

  • 1 tablespoon barley malt syrup

  • 1 tablespoon instant yeast

  • 4.5 cups bread flour

  • 2 teaspoons salt

For the water bath

  • 2 quarts water

  • 2 tablespoons barley malt syrup

  • 1 tablespoon granulated sugar

For the filling & topping

  • 8 ounces (227 grams) cream cheese, at room temperature (we used cinnamon and raisin, plain and veggie)

  • 1 egg white

  • Toppings – we used everything, poppy seed and cinnamon


  1. Make the dough: Combine all the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Knead on medium-low speed for about 10 minutes (or knead vigorously by hand for 12 to 15 minutes). The dough will be stiff and hold its shape without spreading. Place the dough in a lightly greased bowl, cover, and let rise until puffy but not necessarily doubled in size, 1 to 1 1/2 hours.

  2. Transfer the dough to a work surface and divide into 16 pieces. Roll each piece into a smooth, round ball. Place on a lined baking pan or lightly greased baking pan and cover. Let them rest for 30 minutes. They may puff up slightly.

  3. While the dough rests, form cream cheese into sixteen 1-tablespoon balls. Freeze.

  4. Prepare the water bath: Heat the water, malt powder, and sugar to a gentle boil in a large, wide pan. Preheat the oven to 425°F.

  5. With your hands, stretch and flatten each piece of dough place a frozen cream cheese ball into the center. Enclose the cream cheese with the dough, pinching to seal and rolling into an even ball.

  6. Boil the bombs for 30 seconds per side then remove to a baking pan.

  7. Top and bake: Brush with the egg wash, coating with desired toppings, and bake for about 20 minutes, or until golden brown.