Mini ‘Everything’ Bagels
User Reviews
5.0
15 reviews
Excellent
Mini ‘Everything’ Bagels
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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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
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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.
Nutrition Information
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Calories
124kcal
(6%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
12mg
(4%)
Sodium
208mg
(9%)
Potassium
98mg
(3%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
22IU
(0%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 208mg | 9% |
| Potassium | 98mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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