Miniature Bagels
Yield
1 batchPrep
35 minCook
37 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| ½ | cup |
water
warm |
|
| 4 | cups |
all-purpose flour
divided |
|
| 3 | tablespoons |
sugar
|
|
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
onion flakes
dried, or to taste |
|
| 1 | cup |
water
|
|
| 1 | each |
eggs
white |
|
| 1 | tablespoon |
water
|
|
| 1 | tablespoon |
poppy seed
to taste |
|
| 1 | tablespoon |
sesame seeds
to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 118 | ml |
water
warm |
|
| 946 | ml |
all-purpose flour
divided |
|
| 45 | ml |
sugar
|
|
| 15 | ml |
salt
|
|
| 5 | ml |
onion flakes
dried, or to taste |
|
| 237 | ml |
water
|
|
| 1 | each |
eggs
white |
|
| 15 | ml |
water
|
|
| 15 | ml |
poppy seed
to taste |
|
| 15 | ml |
sesame seeds
to taste |
|
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, 6x1 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.
