That’s right, let’s make mini bagels. These are fun to make because you get 24 little bagels to snack on. Plus if you have all the ingredients you can make your own mini bagel pizzas. Prime snacking material.
If you loved my soft homemade pretzels you will enjoy these adorable bagels. They’re very similar in preparation and taste.
These are just regular bagels but made small. They’re a tad more work because you’re hustling 24 bagels instead of 12 but its not substantially more work, just a little. Plus MINI BAGELS!
You Can Make Your Own Mini Bagel Pizzas
If you have some mozzarella, pizza sauce, and whatever pizza toppings you like, you can make that old snack stand-by Mini Bagels Pizzas! These were a huge hit with my kids because they’d never had or heard of them mini bagel pizzas.
Now they have, and they’re already asking me to teach the ways of bagel making. When I said oh it’s easy you broil them, boil them, and bake them, the interested one seemed a little taken aback. Not enough to put him off learning the recipe though.
Can I Use All-Purpose Flour to Make Bagels?!
Yes, you can absolutely make these bagels with all-purpose or plain flour IF you don’t have bread flour. Bread flour has wheat that has a higher gluten content so it’s a little more structurally sound. If you DON’T have bread flour it’s going to be just fine. I test all my recipes with All-Purpose Flour (AP Flour) to make sure they will work for you.
As a mom of teen boys I know buying bread flour in bulk can be hard to do, whether its availability OR price that makes it hard. So I make sure that if anyone needs (KNEADS) to use AP flour, they’ll be just fine to do so.
You can ALSO make your own bread flour out of AP flour. Simply measure out your flour, for every cup remove 1.5 teaspoons of flour and add in 1.5 teaspoons of vital wheat gluten.
What Yeast Should I use? Instant or Active Dry Yeast?
These yeasts offer the same thing, rise to your bread. What they do is the same, how you add them to a recipe is different. You can use them interchangeably in recipes as long as you use them correctly! Or you can see the third option for the rebels out there.
- If your recipe calls for Active Dry Yeast and you have Rapid/Instant Rise, use about 25% LESS Yeast for best results
- If Your recipe calls for Rapid/Instant Rise Yeast and you have Active Dry use about 25% MORE Yeast for best results
- If you’re using Instant Quick Rise or Rapid Rise can add the yeast directly to your dry ingredients — There’s NO NEED to dissolve the yeast in the water FIRST
- Active Dry Yeast-Regular Normal Yeast should be mixed with a small amount of the water and flour from the recipe and added that way to make sure the yeast is properly distributed
- REBEL MODE you can be like me and use EITHER type of yeast like it’s Instant Yeast and just accept that your bake may not be perfect
- 4 1/4 cups flour, bread or all-purpose work just fine
- 2 1/2 teaspoons yeast
- 1/4 cup sugar, divided
- 1 teaspoon salt
- 1 1/2 cups warm water
- grease a baking sheet and set it aside
- put 2 cups flour, yeast, 3 Tablespoons of sugar, and salt in the bowl of a mixer
- stir to combine
- add the water and run the mixer with the bread attachment until the ingredients are mixed together
- add 1 1/2 more cups of flour and let the dough come together, if it's sticky you can add the last bit of flour in 1/4 cup increments until a nice soft dough is formed, some days you need all of it it, some days you don't, it all depends on the humidity and how well you measured the flour
- once you've got a nice soft dough let the machine knead it one more minute
- then cover the dough with plastic wrap for ten minutes
- preheat the broiler
- divide the dough into 24 balls, you can divide the dough into two halves, and roll each into a long roll use a bench scraper to cut the dough into 12 pieces, repeat with the other piece of dough
- take each piece and gently round it out to a mini circle repeat with all 24 pieces of dough
- flour your fingers and use them to poke a hole in each circle and gently stretch it out to be about 1 inch wide
- lay each mini bagel on a greased baking tray
- cover and let rest 10 minutes
- while the bagels rest set up the boiling station put six cups of water and the remaining TBSP of sugar in a large flat skillet or dutch oven
- remove the cover and broil five inches from the heat, 1-2 minutes per side, try not to let them brown up
- while they broil bring the prepped water to a simmer
- when the bagels are done slide half of them in the simmering water, cook 3 minutes per side
- switch the oven to bake and 375˚
- let the bagels drain briefly on a cooling rack, be sure they don't stick to it
- cook the remaining bagels the same way
- once the bagels have drained you can return them to the greased baking sheet
- when all the bagels have been boiled and drained and put on the greased baking sheet bake for 20-25 minutes until lightly browned and cooked through