Miniature Bagels
Submitted by dijongunn
Miniature bagels made from scratch with a proper boil-then-bake method, topped with poppy seeds, sesame seeds, or onion flakes. Bite-sized, chewy bagels that freeze beautifully.
YIELD
1 batchPREP
35 minCOOK
37 minREADY
2 hrsReal bagels get boiled before they’re baked, and these miniatures are no exception. The dough gets kneaded until smooth and elastic, shaped into small rings, boiled for 7 minutes in simmering water, then baked until firm and golden. That boil is what gives bagels their signature dense, chewy interior and shiny, slightly leathery crust that no other bread has.
The dough itself is lean: just flour, water, yeast, sugar, and salt. No butter, no eggs, no milk. That simplicity is deliberate. Bagel dough is tight and firm, not soft and pillowy, and the minimal ingredients keep the focus on texture and chew.
Cutting the dough into 6×1 inch strips and shaping each into a ring with pinched ends makes 48 miniature bagels from one batch. They’re the ideal size for appetizer sandwiches, breakfast spreads, or snacking with cream cheese.
Kitchen Tips
- Knead for the full 10 minutes. Bagel dough needs serious gluten development for that chewy texture
- The dough won’t double during the 30-minute rise. That’s normal for bagel dough, which is denser than bread dough
- Simmer, don’t boil aggressively. A gentle simmer gives you a smooth exterior; a rolling boil makes them bumpy
- Brush with egg white wash between bakes and top immediately while wet so the seeds stick
Variations
- Add a tablespoon of malt syrup or honey to the boiling water for a shinier, slightly sweeter crust
- Top with everything bagel seasoning (sesame, poppy, dried garlic, dried onion, salt) for the classic mix
- Fold cinnamon and raisins into half the dough for a sweet option in the same batch
Ingredients
Directions
Dissolve yeast in warm water; let stand until bubbly, about 10 minutes.
Combine 2 cups of the flour, sugar and salt in a large mixer bowl.
Beat in yeast mixture and 1 cup water gradually on low speed.
Beat on medium speed 5 minutes.
Stir in remaining flour to make soft but workable dough.
Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes.
Place in lightly greased bowl; turn greased side up.
Cover and let rise in warm place 30 minutes (dough will not have doubled).
Punch down dough, turn dough onto lightly floured surface; knead slightly.
Divide dough in half.
Roll half of the dough into a 12-inch square.
Cut into 24 strips, 6×1 inch.
Shape each strip into a ring, pinching ends together.
Place 1 inch apart on ungreased baking sheets.
Repeat with remaining dough. Cover and let rise in warm place 30 minutes.
Heat oven to 375℉ (190℃). Heat 4 inches water in Dutch oven to boiling.
Reduce heat; simmer dough rings, a few at a time, uncovered, for 7 minutes, turning once.
Remove with slotted spoon; let stand on kitchen towels 5 minutes.
Place on ungreased baking sheets. Bake until firm, about 10 minutes.
Mix egg white and 1 tablespoon water in small bowl.
Remove bagels from oven; brush with egg white mixture.
Sprinkle with poppy seeds, sesame seeds or onion flakes.
Return to oven; bake until brown, about 20 minutes; remove and cool on wire rack.
Store tightly wrapped in refrigerator 1 week or in freezer no longer than 2 months.
Comments