Mini ‘Everything’ Bagels

Everything bagels, some sliced and topped with cream cheese and veggies.

Print Recipe

5 from 5 votes

Prep Time45

Cook Time45

Resting Time2

Servings:

Calories: 124kcal

Author: Teri & Jenny

Ingredients

bagels

1 ⅓ cups lukewarm water
1 tablespoon malt barely syrup or honey
1 tablespoon active dry yeast ¼ ounce
1 ½ teaspoon salt
3 ½ cups bread flour

water bath

2 quarts water
¼ cup malt barely syrup or honey

topping

1 large egg, beaten
¾ to 1 cup ‘everything’ bagel seasoning

Instructions

Pour water into a large mixing bowl, gently stir in malt barely syrup and sprinkle yeast over mixture. Allow mixture to sit for 5 minutes. Once yeast is foaming, add salt and mix together. While mixing add flour, 1 cup at a time, until all flour has been added and a rough dough forms.
Turn dough onto a lightly floured surface and knead until dough is smooth and elastic, about 7 to 10 minutes.
Lightly grease a large mixing bowl, add dough and cover with a clean dish towel. Place in a warm area and allow dough to proof for about 1 1/2 hours or until dough has doubled in size.
Punch center of dough and turn onto a clean and lightly floured work surface. Divide dough into 16 or 18 pieces and roll each into a small ball.
Carefully press your finger through the center of each ball of dough and spin ball around, while slightly stretching the dough until each are about 2 inches in diameter. Loosely cover shaped bagels and allow them to slightly proof again, 20 to 30 minutes.
While bagels proof, bring water and malt barely syrup to a light boil in a wide mouthed pot; once malt barely syrup has dissolved and bagels have proofed, carefully line 2 baking sheets with parchment and set aside.
Preheat oven to 400˚F.
Carefully transfer a few bagels into the water bath, ensuring not to overcrowd the pot.
Boil each bagel for a minute, flip each over and boil for an additional minute.
Using a slotted spoon, carefully remove bagels from water bath and transfer to one of the parchment lined baking sheets, about 1 inch apart.
Repeat until all bagels have been in the water bath.
Whisk 1 tablespoon water into the beaten egg and brush mixture over each bagel. Sprinkle a generous amount of everything bagel seasoning over each bagel.
Bake bagels for 15 minutes, turn each baking sheet and continue baking for an additional 7 to 10 minutes or until bagels have puffed up and browned.
Remove bagels from oven and cool completely on a cooling rack. Split bagels in half and serve with toppings of choice.

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