Best 2 Mini Bagels Recipes
Indulge in the delightful experience of homemade mini bagels, a culinary journey that promises fluffy interiors, a crispy crust, and a satisfying chew. These bite-sized treats are perfect for breakfast, lunch, or a quick snack. With various delectable fillings and topping options, the possibilities are endless. From classic cream cheese and lox to savory ham and cheese, or the sweetness of cinnamon sugar, these mini bagels cater to every palate. Whether you're a seasoned baker or just starting, this article provides two easy-to-follow recipes: a traditional version using active dry yeast and a quicker method using instant yeast. Both recipes yield soft, chewy bagels that are sure to impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a bagel-making adventure that will leave you craving more.
Let's cook with our recipes!
MINI BAGELS
Cute tiny bagels, from Fingerfood (Eric Treuille & Victoria Blashford-Snell), p. 121, adapted by deliciousdays.com
Provided by bokodasu
Categories Breads
Time 2h15m
Yield 16-20 mini bagels, 16-20 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour and salt in a large bowl and make a little depression in the middle. Then pour water and olive oil into the depression and sprinkle dry yeast on top. Cover bowl with a kitchen towel and allow to rest for about 5-10 minutes.
- Either use your kitchen machine or knead by hand until the dough becomes smooth, shiny and elastic. Add some more flour if it feels too sticky. Again, let the covered bowl rest at a warm place for about 60-90 minutes (size of dough should have doubled by then).
- Preheat oven to 200°C (392°F). Punch down the dough, and shape about 16 to 20 equally sized little balls. Now comes the fun part: You can either use your index finger (poke it in flour first) or the handle of a wooden spoon to create a hole in the middle and try to give each bagel a nice look. Be sure to make the holes a notch larger than you'd think is necessary, they tend to quickly close up as the bagels rise and bake.
- Heat up a pot of saltwater and bring to a boil, reduce heat and let simmer. Send bagels into the hot water for about a minute (they'll float on top) and remove with a skimmer. Imagine wrinkled fingers after a long hot bath - yep, that's what they look like now.
- Note: You could now brush some egg yolk over the bagels to give them a darker (and more yellow-ish) color. We tried with a few and found the original color to be much nicer looking.
- Sprinkle with sesame, poppy seeds or other seeds/spices of your choice and bake in the oven for about 10 to 15 minutes or until golden brown. Once cooled down a bit you can serve right then and there, but they also taste phenomenal the next morning, straight from the toaster with cream cheese and jam.
Nutrition Facts : Calories 60.1, Fat 0.5, SaturatedFat 0.1, Sodium 146, Carbohydrate 12, Fiber 0.5, Protein 1.7
HAM AND CHEESE PIZZA MINI-BAGELS
A nice snack for hungry kids after school or a snack to go. Use them as appetizers, too. From Simple and Delicious. For a change of pace, top the bagels with honey, sliced apple, walnuts and Brie cheese.
Provided by pamela t.
Categories Lunch/Snacks
Time 18m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine the first four ingredients.
- Spread equally over bagels.
- Place on an ungreased cookie sheet.
- Broil 2-3 minutes, until lightly browned and bubbly.
Tips:
- Choose the Right Yeast: Use active dry yeast for the best results. If using instant yeast, reduce the amount by 25%.
- Activate the Yeast Properly: Proof the yeast in warm water with a little sugar before adding it to the dough. This will ensure that it is active and ready to work.
- Knead the Dough Well: Kneading the dough helps to develop the gluten, which gives the bagels their chewy texture. Knead for at least 5 minutes, or until the dough is smooth and elastic.
- Let the Dough Rise Twice: After kneading, let the dough rise in a warm place for 1 hour, or until it has doubled in size. Then, punch down the dough and divide it into 12 equal pieces. Roll each piece into a rope about 8 inches long.
- Shape the Bagels: To shape the bagels, wrap each rope of dough around your finger and pinch the ends together to form a ring. Then, place the bagels on a greased baking sheet.
- Boil the Bagels: Before baking, boil the bagels in a large pot of water for 1-2 minutes per side. This will give them their characteristic chewy texture.
- Bake the Bagels: After boiling, bake the bagels in a preheated oven at 425°F for 15-20 minutes, or until they are golden brown.
- Let the Bagels Cool: Let the bagels cool on a wire rack before slicing and serving.
Conclusion:
Making mini bagels at home is a fun and rewarding experience. With a little patience and attention to detail, you can create delicious and authentic bagels that your family and friends will love. So gather your ingredients, put on your apron, and get ready to bake some amazing mini bagels!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
