Mini ‘Everything’ Bagels
User Reviews
5
Mini ‘Everything’ Bagels
Description
The dough is prepared by activating yeast in lukewarm water with malt barley syrup or honey for fermentation. Salt and bread flour are then incorporated to form a smooth, elastic dough that proofs until doubled in size. The dough is divided into small pieces, rolled into balls, and shaped by pressing a hole through each to form mini bagels roughly two inches in diameter. After a second brief proofing, the bagels are boiled in a sweetened water bath, which helps develop their chewy crust and shiny surface. They are then brushed with beaten egg and coated with everything bagel seasoning—a mix typically containing sesame seeds, poppy seeds, garlic, onion, and salt—before baking. The result is a bagel with a slightly crisp crust and dense, chewy interior, richly flavored by the topping.
Ingredients
bagels
- 1 ⅓ cups water lukewarm
- 1 tablespoon malt barley 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 barley 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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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