How to Make Mini Bagels
Ingredients
- 375 grams all-purpose flour
- 14 grams sugar
- 8 grams diamond crystal kosher salt
- 3 grams instant yeast
- 225 grams warm water
- 1 egg)
(for egg wash
- ⅛ cup any desired bagel toppings)
(optional
Directions
- 1
Mix. Mix flour, salt, sugar and yeast in the bowl of your stand mixer. Make a well in the middle and add the water. Connect the dough hook attachment, start the mixer on the a low-medium speed and give the dough a minute or two to incorporate, pausing and scraping down the bowl as needed until the dough comes together in a shaggy, messy ball in the bowl.If your kitchen is humid, hold back ⅛ cup of water and add it 1 teaspoon at a time only if the dough isn't coming together or seems very dry.
- 2
Knead. Increase the speed to low-medium and let the mixer run for 3-4 minutes, dusting in more flour if the dough is sticking to the bowl. You’re looking for a dough that is smooth and elastic and just slightly tacky to the touch. It shouldn’t cling to your hands or the bowl.
- 3
Rise. Shape the dough into a smooth round ball, and place it in a lightly oiled bowl. Let it rise for an hour in a warm spot (70-75°F) until about doubled in size. When you press a finger into the dough, it should fill in partially but not completely.
- 4
Preheat your oven to 425°F and fill a wide, high-sided skillet with at least 3 inches of water, and bring it to a low boil on the stove. Line a sheet pan with parchment paper or a silicone mat and set aside.
- 5
Deflate. Gently deflate the dough, knocking the air out of it. Gently knead it back into a ball.
- 6
Divide. Use a kitchen scale to divide the dough into twelve equal pieces (about 50-55 grams each). Flatten the dough gently against the counter, tuck the edges up and pinch them together on top. Flip the dough over and cup your hand around it. Drag your hand toward your body against the counter to create surface tension and shape the dough into an oval. Rotate the dough 90 degrees and repeat to create a circle shape.
- 7
Shape. Starting with the first dough ball, dust your hands in flour and poke a thumb through the bottom, pushing any extra seams into the middle. Squeeze gently and slide your other thumb in. Slowly stretch the dough out, rotating it through your hands until the hole in the middle is at least twice as wide as the sides.
- 8
Boil. Right before dropping each bagel into the water, quickly stretch it out again to prevent the hole from closing up. Boil mini bagels in batches for 30 seconds per side, then remove to a lined baking sheet.
- 9
Egg wash and toppings. Brush each mini bagel with egg wash (1 large egg + 1 teaspoon water, whisked together) and add any desired toppings.
- 10
Bake. When all the bagels have been boiled, egg washed, and topped, transfer the baking sheet to the oven and bake them for 17-19 minutes, until golden brown and shiny.
- 11
Cool. Remove the bagels from the oven. Let cool for a few minutes, then transfer a wire rack to finish cooling before slicing.
How to Make Mini Bagels
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About this Recipe
Imagine the joy of warm, freshly baked bagels, perfectly sized for any craving. These homemade mini bagels bring that bakery experience right to your kitchen, offering a soft, chewy texture that's surprisingly easy to achieve.
This recipe simplifies the bagel-making process, focusing on key ingredients like instant yeast to ensure a reliable rise and a truly satisfying chew. The careful balance of sugar and salt, combined with an egg wash, ensures a classic bagel flavor and an appealing golden finish that sets these apart from store-bought versions.
You'll be rewarded with a dozen delightful mini bagels, each boasting a characteristic chewy crust and a wonderfully soft interior. The subtle sweetness from the sugar enhances the overall flavor, creating that authentic bagel taste you love. While the process involves some waiting for the dough to develop, the active preparation and cooking are minimal, making this a rewarding project for a relaxed afternoon.
These mini bagels are a blank canvas for your creativity. Experiment with different bagel toppings—everything bagel seasoning, sesame seeds, poppy seeds, or even a cinnamon-sugar sprinkle for a sweeter treat. For a slightly different crust, you can skip the egg wash and brush with water before baking.
These versatile mini bagels are ideal for a casual brunch spread, a thoughtful addition to school lunches, or as the foundation for fun homemade bagel bites. Serve them fresh with cream cheese, butter, or your favorite sandwich fillings.