Homemade mini bagels are super easy to make. This fool-proof recipe is perfect for novice bakers, all you need is 5 simple ingredients and basic equipment!
Born and raised in Sicily, I had no idea what bagels were until a few years ago, when I first went to London.
I arrived at Victoria Station at around 6 am, sleepy and tired. A mouthwatering smell invested me like I was in a gourmet shopping center.
In front of me a bagels deli: thousands of bagels, millions of flavours.
I was absolutely delighted by the flavour of a freshly-made bagel, and it has quickly become one of my favourite foods.
It took me about 8 years to realize I could replicate the bagels magic at home, and they're now part of my weekly baking routine.
I'm not much of a baker, so it took me a while to develop a recipe that would work great yet was easy to follow. And I promise you, this is it.
This mini bagels recipe is absolutely fool-proof. So if you're a novice baker, welcome, you're in the right place!
All you need is the most simple ingredients and really basic equipment. This recipe makes about 10 mini bagels or 7 regular ones.
Can You Freeze Bagels?
These homemade bagels make such a great bread substitute, and they freeze beautifully.
Once baked, pop them on a baking tray and place them in the freezer for half an hour, then transfer them in a zip-lock bag and store them in the freezer for up to 1 month.
More Basic Baking Recipes You Should Try:
- Homemade Italian Pizza Dough
- Olive-oil Pastry Dough
- 3-Ingredient Parmesan Cookies
- Sweet Shortcrust Pastry - Italian Pasta Frolla
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Homemade Mini Bagels
- 250 g all-purpose flour 8.8oz/ 2cups
- 165 ml lukewarm water 5.6 fl oz
- 1 tsp extra-virgin olive oil
- 1 tsp active dry yeast
- 1 tsp fine sea salt or fleur de sel
- 3 tbsp sesame seeds (optional)
- In a large bowl, mix flour and salt together. Make a hole in the middle and pour in the water and olive oil, and sprinkle the dry yeast on top. Cover with a clean cloth and rest for 10mins.
- Start kneading your dough in the bowl, then tranfer into a flour dusted surface and knead until you have an elastic smooth dough. Transfer back into the bowl, cover with the cloth and rest for 60 minutes.
- When the dough has doubled in volume, shape into small evenly-sized balls. Meanwhile, bring a pot of lightly salted water to a boil.
- Poke each ball with your index finger to form the holes. Meanwhile preheat the oven to 400°F- 190°C.
- When the water is boiling, reduce the heat and let it simmer. Gently drop the bagels into the water and allow them to cook until they rise up to the surface. Remove them with a slotted spoon and arrange them on a baking tray covered with a kitchen towel, then sprinkle them with the sesame seeds.
- Transfer the bagels on a baking tray and bake in the oven for about 10-15 mins o until golden. Allow to cool slightly, then eat them straight away nice and plain, or fill them with all your favourite fillings.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.