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

Mini ‘Everything’ Bagels

Teri & Jenny
5 from 3 votes
Prep Time 45 mins
Cook Time 45 mins
Resting Time 2 hrs
Servings 18
Calories 124 kcal



  • 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


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


  • 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.


Calories: 124kcalCarbohydrates: 25gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 12mgSodium: 208mgPotassium: 98mgFiber: 2gSugar: 5gVitamin A: 22IUVitamin C: 1mgCalcium: 54mgIron: 1mg
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