• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Petite Cook™ logo

  • Recipes
  • Italian Recipes
  • Lifestyle
  • Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Lifestyle
  • Travel
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Lifestyle
    • Travel
    • Press
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Appetizer Recipes

    Homemade Mini Bagels

    Updated: Jan 26, 2025 · Published: Feb 27, 2014 by Andrea

    Jump to Recipe

    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.

    homemade mini bagels stuffed with tomato basil and mozzarella

    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*!

    Recipe

    homemade mini bagels stuffed with tomato, mozzarella and basil leaves.
    Print SaveSaved!
    4.58 from 14 votes

    Homemade Mini Bagels

    Prevent your screen from going dark
    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!
    Prep Time15 minutes mins
    Cook Time1 hour hr 15 minutes mins
    Resting time:1 hour hr
    Total Time1 hour hr 30 minutes mins
    Course: Breakfast, light lunch, party, Snack
    Cuisine: American
    Serving: 10
    Calories: 112kcal
    Author: Andrea Soranidis

    Ingredients

    • 250 g all-purpose flour, 8.8oz/ 2cups
    • 165 ml lukewarm water, 5.6 fl oz
    • 1 teaspoon extra-virgin olive oil
    • 1 teaspoon active dry yeast
    • 1 teaspoon fine sea salt or fleur de sel
    • 3 tablespoon sesame seeds, (optional)

    Instructions

    • 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.

    Notes

    Makes 10 mini bagels or 7 regular.
     
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 112kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg

    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.

    More Appetizer Recipes

    • asparagus ricotta tart
      Asparagus Ricotta Tart
    • fish croquettes.
      Fish Croquettes
    • potato schiacciata.
      Potato Schiacciata
    • Caprese puff pastry with tomatoes, basil and burrata cheese.
      Caprese Puff Pastry
    1029 shares
    • Facebook
    • X
    • WhatsApp

    Reader Interactions

    Comments

    1. Keshia Cushing says

      June 07, 2021 at 4:21 pm

      thanks after sharing

      Reply
    2. Zoe Morkowski says

      April 25, 2020 at 6:31 pm

      Thanks for the recipe, Have you ever tried doing the boiling part and then putting in the oven in the morning? wondering if i can prep them in the evening and finish off in the morning

      Reply
      • Andrea says

        April 27, 2020 at 8:30 am

        Hi Zoe, unfortunately, I never tried it, so I can't say. But if you give it a try, let me know how it goes, I'm sure other readers would find this info very helpful!

        Reply
    4.58 from 14 votes (14 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Andrea

    Andrea Soranidis, founder of The Petite Cook.

    Welcome to my kitchen!
    I’m Andrea, I'm Italian, and I absolutely LOVE cooking.
    Grab a fork and join me!
    READ MORE ABOUT ME…

    Footer

    ↑ back to top

    Follow us

    • facebook
    • Twitter
    • Instagram
    • Pinterest
    The Petite Cook™

    Italian Recipes Anyone Can Cook


    About Andrea

    Privacy Policy

    Work with us

    Terms

    Press

    Nutrition Disclaimer

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Petite Cook. The Petite Cook® is a registered trademark.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.